Restaurant General Manager

Carrols Corporation•Washington, IN

13d•Onsite

About The Position

Burger King® Restaurant General Managers (RGMs) are the executive leaders of their restaurant. They are fully accountable for driving sales, profitability, operational excellence, and talent development while delivering an exceptional guest experience. As an RGM, you’ll lead and develop a team of Assistant Managers, Hourly Shift Coordinators, and Team Members, setting clear expectations and building a culture of ownership, accountability, and high performance. You’ll partner with your District Manager to execute business strategies, analyze performance metrics, and take decisive action to achieve goals across sales growth, labor and cost controls, food safety, and guest satisfaction. This is an opportunity for results-driven leaders who take ownership, develop talent, and thrive in a fast-paced environment to make a meaningful impact and grow with Burger King®.

Requirements

At least 18 years of age
High School Diploma or GED preferred
2+ years of restaurant leadership experience with operational and/or financial responsibilities
People-first leadership style with strong communication and team development skills
Ability to solve complex problems and make confident business decisions
Commitment to guest experience, BK® standards, and building a high-performing culture

Responsibilities

Drive profitability by owning the restaurant P&L, reviewing financial for areas of opportunity, managing costs, driving sales, and using strong business decision-making to achieve desired outcomes
Elevate the guest experience by motivating the team to exceed expectations, responding quickly to guest issues, identifying root causes through guest feedback systems, and engaging the community through local marketing initiatives
Lead and grow your people by overseeing hiring, training, certification, coaching, recognition, and ongoing development for Team Members, Shift Coordinators, and Assistant Managers.
Run strong operations by optimizing labor, maintaining brand and operational standards, and providing hands-on support across the restaurant whenever needed.