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 the prospective guest and execute 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 the proper functioning of the restaurant
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