Restaurant General Manager

Restaurant General Manager

Schedule- Based on business needs

Job Status- Full time

POSITION OVERVIEW:

The Restaurant General Manager (RGM) is the executive leader of the restaurant focused on profitability, guests, 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 ESSENTIAL DUTIES AND RESPONSIBILITIES:

PROFITABILITY

• Assumes primary accountability for the restaurant’s profit and loss (P&L) and actively manages operations to achieve targeted financial results.
• Review key P&L lines to increase profitability for the restaurant.
• Drive sales through proactive guest service, people development & operations management.

GUEST

• Motivate and directs team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility.
• Manage the guest experience through operations and timely response to guest issues.
• Problem solves guest feedback systems to determine root-cause and develop action plans to address issues.
• Identifies and interacts with the community to engage the prospective guests and execute local marketing initiatives.

PEOPLE

• Lead the restaurant’s recruitment and selection process to build and retain an effective restaurant team.
• On-board new team members by training and guiding them through the certification process.
• Inspires the restaurant team by effectively managing individual and team recognition programs.
• Provide coaching and feedback to Crew Members, Shift Coordinators, and Assistant Managers to increase the restaurant team’s capabilities and raise restaurant performance.

OPERATIONS

• Manage restaurant labor using optimal Manager staffing and Crew Member scheduling.
• Enforce compliance with government regulations, employment laws, and BKC policies.
• Ensure that restaurant upholds operational and brand standards.
• Perform duties of the Assistant Manager & Hourly Shift coordinator when necessary.

QUALIFICATIONS AND SKILS:

• Must be at least eighteen (18) years of age.
• High School Diploma or GED required, 2 years of college preferred.
• 2-3 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 the proper functioning of the restaurant.