Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,000.00 - $68,000.00
Work Schedule
Weekend Shifts
Benefits
competitive salary
bonus program
401(k) with Company Match
Medical insurance
Dental Insurance
Vision Insurance
Paid Time Off
Career Development
Scholarship Opportunities
People-first culture
Authentic leadership
Job Description
Rackson is recognized as one of the top quick-service restaurant (QSR) operators in the United States with a robust growth strategy and an unwavering commitment to values-based leadership. At the core of Rackson's company culture is a people-first approach that emphasizes respect, support, and development for every team member. This dedication to fostering a positive and inclusive work environment is part of why the company has earned a reputation for authentic leadership and a culture that values every employee’s contribution. Rackson proudly operates BURGER KING® restaurants, a globally recognized brand known for serving high-quality, great-tasting, and affordable food. Every day,... Show More
Job Requirements
- Must be at least 18 years of age
- High school diploma or equivalent restaurant management experience
- Communication in English is required Spanish comprehension helpful
- Previous experience as an assistant manager or general manager in a customer service environment with profit and loss experience
- Strong leadership skills including leading by example and remaining calm and professional in challenging situations
- Ability to handle confidential information with discretion
- Willingness to learn all areas of restaurant operations and work multiple stations
- Technically proficient in all aspects of food preparation production and delivery
- Ability to display positive attitude and a genuine desire to make others happy and serve one another
- Ability to treat others with respect and care
- Strong communication skills including verbal communication in Spanish and or English
- Self-motivated and action-oriented
- Attitude that embraces learning
- Willing to admit when you made a mistake take accountability and fix the issue
- Prompt and regular attendance on assigned shifts dependable and reliable
- Must have reliable transportation to work and to company outside events or meetings
- Must be available and willing to work a variety of days times including weekends evenings and holidays
- Must be able to work a minimum of 50 hours per week
- Physical requirements include lifting moving carrying and stacking cartons up to 50 pounds from various heights to or from shelves standing for long periods frequently squatting or stooping to reach items on low shelves or off the floor routinely reaching overhead forward and underneath shelves counter tables and kitchen equipment requires frequent motions of bending wiping sweeping and mopping frequent exposure to fluctuating temperatures in areas such as cooler freezer and cooking sections of the restaurant hazards include slipping tripping burns cuts abrasions and falls
- Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job
Job Qualifications
- High school diploma or equivalent restaurant management experience
- Previous experience as an assistant manager or general manager in a customer service environment with profit and loss experience
- Strong leadership skills including leading by example and remaining calm and professional in challenging situations
- Communication in English required Spanish comprehension helpful
- Knowledge of food and beverage performance metrics product specifications and management systems
- Technically proficient in all aspects of food preparation production and delivery
- Displays detailed knowledge of all key food handling food safety procedures
- Strong communication skills including verbal communication in Spanish and or English
- Self-motivated and action-oriented
- Attitude that embraces learning
- Ability to treat others with respect and care
- Ability to handle confidential information with discretion
- Willingness to learn all areas of restaurant operations and work multiple stations
Job Duties
- Supervises and trains restaurant-level employees ensuring compliance with brand standards and labor laws
- Manages staffing levels recruits talent and develops internal candidates for management positions
- Treats employees with respect recognizes their contributions and holds them accountable for delivering excellent service and food quality
- Maintains brand image through cleanliness maintenance and adherence to food safety requirements
- Analyzes operational and financial performance identifies trends and implements action plans for long-term sales growth
- Ensures all cash handling procedures are followed within the store
- Considers cost-benefit impact of financial decisions monitors costs and adheres to budget goals
- Demonstrates self-awareness motivates others and fosters a supportive environment for team members
- Plans and executes shift operations efficiently emphasizing cost control and teamwork
- Leads with empathy and fairness identifying and developing talent for future roles
- Coordinates restaurant operations including staffing inventory management and administrative duties
- Focuses on continuous improvement reviews practices and resolves guest concerns promptly
- Interacts with guests responds to inquiries and complaints ensuring positive resolution and guest recovery
- Understands the impact of job responsibilities on guests team and restaurant operations
- Ensures adherence to brand standards for service food quality and safety
- Motivates and trains team members ensuring compliance with safety and quality standards while maintaining a safe environment for guests and team members
- Other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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