Restaurant General Manager

Burger King•Doraville, GA

About The Position

The Restaurant General Manager (RGM) is the executive leader of a single restaurant, with overall responsibility for daily operations and a focus on profitability, guest experience, people, and operations. The RGM operates under the direction of the District Manager and directly manages an Assistant Manager, Hourly Shift Coordinators, and Team Members; the team consists of 20–45 employees. The RGM is accountable for the restaurant’s P&L and financial outcomes, sales, service, staffing, team development, compliance, and operational and brand standards. The role may also perform Assistant Manager and Hourly Shift Coordinator duties as needed.

Requirements

Must be at least 18 years of age.
Proficiency with Microsoft Office and email.
High school diploma or GED required.
One to two years of previous restaurant management experience.
Strong understanding of P&L management and the drivers of restaurant profitability.
Ability to prioritize own and others’ work and time to meet deadlines and objectives.
Demonstrated leadership skills.
Demonstrated understanding of guest service principles.
Available to work evenings, weekends, and holidays.
Ability to work long and/or irregular shifts as needed for proper restaurant operations.

Nice To Haves

Two years of college preferred.

Responsibilities

Maintain primary accountability for the restaurant P&L and manage toward desired financial outcomes.
Review key P&L lines to improve restaurant profitability.
Drive sales through proactive guest service, people development, and operations management.
Motivate and direct team members to provide accurate, friendly, and fast service in a clean facility.
Manage the guest experience through effective operations and timely responses to guest issues.
Analyze guest feedback to identify root causes and develop action plans.
Engage with the community to attract prospective guests and carry out local marketing initiatives.
Lead recruitment and selection to build and retain an effective restaurant team.
Onboard new team members, training and guiding them through the certification process.
Manage individual and team recognition programs.
Coach and provide feedback to Team Members, Shift Coordinators, and Assistant Managers to build capabilities and improve restaurant performance.
Manage restaurant labor through optimal manager staffing and team member scheduling.
Ensure compliance with government regulations, employment laws, and company policies.
Ensure the restaurant upholds operational and brand standards.
Perform Assistant Manager and Hourly Shift Coordinator duties as needed.