Pay Range : $48,000 - $55,000 / year
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.
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