Benefits:

Bonus based on performance

Flexible schedule

Free uniforms

Training & development

Position Overview:

The Restaurant General Manager is the executive leader of the restaurant focused on profitability, guest, people and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant.The RGM operates under the direction of the District Manager and directly manages a team of an Assistant Manager, Hourly Shift Coordinators and Team Members (20-45 employees).

Summary of Responsibilities:

Profitability

· Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes

· Reviews key P&L lines to increase profitability for the restaurant

· Drives sales through proactive guest service, people development & operations management

Guest

· Motivates and directs team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility

· Manages the guest experience through operations and timely response to Guest issues

· Problem solves guest feedback systems to determine root-causes and develops action plans to address issues

· Identifies and interacts with the community to engage prospective guest and execute on local marketing initiatives

People

· Leads the restaurant’s recruitment and selection process to build and retain an effective restaurant team

· On-boards new team members by training and guiding them through the certification process

· Inspires the restaurant team by effectively managing individual and team recognition programs

· Provides coaching and feedback to Team Members, Shift Coordinators and Assistant Managers to increase the restaurant team’s capabilities

and raise restaurant performance

Operations

· Manages restaurant labor using optimal Manager staffing and Team Member scheduling

· Enforces compliance with government regulations, employment laws and BKC policies

· Ensures that restaurant upholds operational and brand standards

*Performs duties of the Assistant Manager & Hourly Shift coordinator when necessary

Qualifications and Skills:

· Must be at least eighteen (18) years of age

· High School Diploma or GED required, 2 years of college preferred

· 1-2 years of previous restaurant management experience

· Strong understanding of P&L management & 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 functioning of the restaurant