Restaurant General Manager

The Restaurant General Manager is the store’s Lead Champion for all things Guest Service and Profitability related. They are the executive leader of the store, lasered in and focused on people, performance, operations, and profitability. The RGM has overall responsibility for leading a diverse team who are striving to become the best QSR in the country. The Lead Champion operates under the direction of the District Manager and directly manages a team of Assistant Managers, Hourly Shift Leads and Team Members and all other duties assigned.

Required:

• 2+ year of experience in a large volume fast food establishment preferred and at least 18 years of age.
• Demonstrates ability to lead in a fast-paced and changing environment.
• Strong communication and analytical skills.
• Flexible availability to work days, mid-days, evenings, weekends, and holidays.
• Ability to prioritize own and others’ work and time to meet deadlines and objectives.
• Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Profitability

• Primary accountability for the restaurant P&L and actively manages towards desired financial outcomes.
• 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.
• Problem solves guest feedback systems to determine root-causes and develops action plans to address issues.

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.
• Provides coaching and feedback to Team Members, Shift Leaders 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.
• Able to schedule work shifts for team members to include coverage due to shortages.
• Able to travel to other restaurants, Area Office, bank, etc. as needed.