Restaurant General Manager

Burger King•Clio, MI

13d

About The Position

The Restaurant General Manager (RGM) is the executive leader of a single restaurant and has overall responsibility for its daily operations. The role focuses 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 a team of 20–45 Team Members.

Requirements

Must be at least 18 years of age.
Proficiency with Microsoft Office and email.
High school diploma or GED.
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.
Availability to work evenings, weekends, and holidays.
Ability to work long and/or irregular shifts as needed for proper restaurant functioning.

Nice To Haves

Two years of college preferred.

Responsibilities

Maintains primary accountability for the restaurant P&L and manages toward desired financial outcomes.
Reviews key P&L lines to increase restaurant profitability.
Drives sales through proactive guest service, people development, and operations management.
Motivates and directs team members to exceed guest expectations by providing accurate, friendly, and fast service in a clean facility.
Manages the guest experience through effective operations and timely responses to guest issues.
Analyzes guest feedback to identify root causes and develop action plans.
Engages with the community to attract prospective guests and execute local marketing initiatives.
Leads recruitment and selection to build and retain an effective restaurant team.
Onboards new team members through training and certification guidance.
Manages individual and team recognition programs.
Coaches and provides feedback to Team Members, Shift Coordinators, and Assistant Managers to develop capabilities and improve restaurant performance.
Manages restaurant labor through appropriate manager staffing and team member scheduling.
Ensures compliance with government regulations, employment laws, and company policies.
Ensures the restaurant upholds operational and brand standards.
Performs Assistant Manager and Hourly Shift Coordinator duties as needed.