Job Description

Restaurant General ManagerThe 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:ProfitabilityHas primary accountability for the restaurant P&L and actively manages towards desired financial outcomesReviews key P&L lines to increase profitability for the restaurantDrives sales through proactive guest service, people development & operations managementGuestMotivates and directs team members to exceed guest expectations with accurate, friendly, and fast service in a clean facilityManages the guest experience through operations and timely response to guest issuesProblem solves guest feedback systems to determine root causes and develops action plans to address issuesIdentifies and interacts with the community to engage the prospective guest and execute local marketing initiativesPeopleLeads the restaurant's recruitment and selection process to build and retain an effective restaurant teamOn-boards new team members by training and guiding them through the certification processInspires the restaurant team by effectively managing individual and team recognition programsProvides coaching and feedback to Team Members, Shift Coordinators, and Assistant Managers to increase the restaurant team's capabilities and raise restaurant performanceOperationsManages restaurant labor using optimal Manager staffing and Team Member schedulingEnforces compliance with government regulations, employment laws, and BKC policiesEnsures that the restaurant upholds operational and brand standards*Performs duties of the Assistant Manager & Hourly Shift coordinator when necessaryQualifications And Skills:Must be at least eighteen (18) years of ageHigh School Diploma or GED required, 2 years of college preferred1-2 years of previous restaurant management experienceStrong understanding of P&L management & drivers of restaurant profitabilityAbility to prioritize own and others' work and time to meet deadlines and objectivesDemonstrated leadership skillsDemonstrated understanding of guest service principlesAvailable to work evenings, weekends, and holidaysAbility to work long and/or irregular shifts as needed, for the proper functioning of the restaurantWe are seeking an experienced fast-food restaurant manager with at least 3+ years in a leadership role overseeing high-volume locations and managing teams of 15+ employees per shift. The ideal candidate has a proven track record of boosting sales, controlling labor and food costs, and improving operational efficiency while maintaining fast service times and high customer satisfaction scores. Strong leadership skills in hiring, training, and retaining staff are essential, along with the ability to handle staffing challenges, peak rush hours, and customer complaints. Candidates must have experience in P&L management, scheduling software, and restaurant POS systems. ServSafe or Food Safety Manager Certification is a plus. If you're a results-driven leader passionate about efficiency, profitability, and team development, we'd love to hear from you!Supplemental payBonus payBenefitsHealth insurancePaid time offDental insuranceVision insuranceLife insurance401(k)

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