Restaurant General Manager

at  Burger King 4886 Pershing

To profitably operate the restaurant within the practice and procedures established by Burger King Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development.

ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following:

• Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints.
• Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies.
• Develops and maintains an acceptable level of sales. Utilizes local store marketing.
• Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system.
• Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume.
• Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook.
• Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards.
• Keeps District Manager informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements.
• Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters.
• Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed.
• Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies.
• Performs all administrative paperwork as required.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.

EDUCATION AND/OR EXPERIENCE

High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified.

COMMUNICATION SKILLS

Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner.

MATHEMATICAL SKILLS

Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual).

COMPUTER SKILLS

To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills.

• Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints.
• Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies.
• Develops and maintains an acceptable level of sales. Utilizes local store marketing.
• Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system.
• Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume.
• Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook.
• Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards.
• Keeps District Manager informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements.
• Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters.
• Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed.
• Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies.
• Performs all administrative paperwork as required