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

We are a equal opportunity employer and we encourage all qualified applicants to apply

Requirements:

Must be a highly motivated person that can take charge and make the restaurant their own with a since of pride in everything they do.  This a small company and we want our staff to feel like family.

Benefits:

Health Insurance plan 

Paid vacactions

Clothing allowance 

Small corporate environment