Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $23.15 - $27.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Incentive bonus plan
Employee Development Programs
flexible schedule
Career advancement opportunities
Job Description
Burger King Corporation is a globally recognized leader in the quick-service restaurant (QSR) industry, known for its commitment to quality, innovation, and customer satisfaction. As one of the largest fast-food hamburger chains worldwide, Burger King operates thousands of locations offering a variety of menu options designed to cater to diverse tastes and preferences. The company prides itself on adhering to strict operational standards and delivering an exceptional customer experience through consistent service and product excellence. Burger King is dedicated to supporting its employees with comprehensive training programs and career development opportunities, fostering a collaborative and inclusive workplace environment. The company also emphasizes sustainability and community engagement as part of its corporate responsibility initiatives.
This position is for a Restaurant Manager at a Burger King location, tasked with profitably operating the restaurant within the established practices and procedures set forth by Burger King Corporation and the company. This role is essential in controlling costs, delivering outstanding customer service, maintaining restaurant and employee appearance standards, driving sales growth, maximizing profitability, and supporting employee development. The Restaurant Manager is responsible for hands-on management, including working the front counter to assure quality service and product availability, as well as organizing and leading the team through effective training and coaching. This role also requires conducting regular meetings with team members and management to review and optimize operational procedures and company policies.
In addition to operational oversight, the Restaurant Manager plays a critical role in financial management by monitoring utilities, supplies, and other costs to reduce expenses, analyzing profit and loss statements, and making necessary adjustments to improve financial performance. Inventory control and labor management are key responsibilities, including scheduling staff based on sales volume forecasts and ensuring adherence to labor guidelines. The role also involves managing cash control processes, including daily bank deposits and strict compliance with cash handling procedures outlined in company policies.
The Restaurant Manager must uphold health and safety standards rigorously, ensuring compliance with all health department regulations to achieve the highest possible ratings. This includes maintaining a safe work environment, reporting incidents promptly, and minimizing workers' compensation claims. Furthermore, the manager is responsible for human resources tasks such as hiring, promotions, payroll processing, maintaining applicant tracking systems, conducting performance reviews, and documenting disciplinary actions following federal, state, and local laws.
Maintenance of the restaurant building and equipment is also under the purview of this role, requiring the implementation of preventive maintenance systems and arranging timely repairs. Participation in scheduled meetings led by the District Manager is expected to align local operations with corporate strategies. Administrative duties such as paperwork and record-keeping are necessary to support overall restaurant management and compliance.
Overall, this managerial role demands strong communication, leadership, problem-solving, and organizational skills, combined with a passion for the quick-service restaurant industry and a commitment to excelling in a fast-paced, customer-centric environment. The compensation package includes a salary based on an appropriate pay band, commensurate with experience, and an incentive bonus plan tied to the restaurant’s performance and profitability.
This position is for a Restaurant Manager at a Burger King location, tasked with profitably operating the restaurant within the established practices and procedures set forth by Burger King Corporation and the company. This role is essential in controlling costs, delivering outstanding customer service, maintaining restaurant and employee appearance standards, driving sales growth, maximizing profitability, and supporting employee development. The Restaurant Manager is responsible for hands-on management, including working the front counter to assure quality service and product availability, as well as organizing and leading the team through effective training and coaching. This role also requires conducting regular meetings with team members and management to review and optimize operational procedures and company policies.
In addition to operational oversight, the Restaurant Manager plays a critical role in financial management by monitoring utilities, supplies, and other costs to reduce expenses, analyzing profit and loss statements, and making necessary adjustments to improve financial performance. Inventory control and labor management are key responsibilities, including scheduling staff based on sales volume forecasts and ensuring adherence to labor guidelines. The role also involves managing cash control processes, including daily bank deposits and strict compliance with cash handling procedures outlined in company policies.
The Restaurant Manager must uphold health and safety standards rigorously, ensuring compliance with all health department regulations to achieve the highest possible ratings. This includes maintaining a safe work environment, reporting incidents promptly, and minimizing workers' compensation claims. Furthermore, the manager is responsible for human resources tasks such as hiring, promotions, payroll processing, maintaining applicant tracking systems, conducting performance reviews, and documenting disciplinary actions following federal, state, and local laws.
Maintenance of the restaurant building and equipment is also under the purview of this role, requiring the implementation of preventive maintenance systems and arranging timely repairs. Participation in scheduled meetings led by the District Manager is expected to align local operations with corporate strategies. Administrative duties such as paperwork and record-keeping are necessary to support overall restaurant management and compliance.
Overall, this managerial role demands strong communication, leadership, problem-solving, and organizational skills, combined with a passion for the quick-service restaurant industry and a commitment to excelling in a fast-paced, customer-centric environment. The compensation package includes a salary based on an appropriate pay band, commensurate with experience, and an incentive bonus plan tied to the restaurant’s performance and profitability.
Job Requirements
- High school or GED
- Some college preferred
- Previous restaurant experience desirable
- Must be at least 18 years of age
- Must be Serv Safe certified
- 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
- Understanding of P & L analysis, cash controls, labor analysis, yields and calculating food costs
- Ability to solve problems and deal with complex issues
- Handles day-to-day work challenges confidently
- Willing and able to work a variety of shifts including open availability
- Ability to develop and grow others
- Knowledge of order processing systems and basic computer skills
- Pass background check and drug test
- Ability to maintain a safe work environment
- Ability to lift and move up to 50 pounds regularly
- Maintain compliance with federal, state, and local law regarding employee records
Job Qualifications
- High school or GED
- Some college preferred
- Previous restaurant experience desirable
- Must be at least 18 years of age
- Must be Serv Safe certified
- 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
- Understanding of P & L analysis, cash controls, labor analysis, yields and calculating food costs
- Ability to solve problems and deal with complex issues using sound judgment
- Handles day-to-day work challenges confidently and is flexible with shifts
- Develops and grows others
- Solicits and applies customer feedback
- Improves processes, product and services
- Gains support and commitment from others
- Uses delegated authority to meet specific responsibilities
- Knowledge of order processing systems and basic computer skills
Job Duties
- 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 posts 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 employee handbook
- Ensures accidents and incidents are reported to Risk Management in a timely manner
- Takes necessary action to minimize workers and/or unemployment compensation
- Maintains safe work environment
- Achieves 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
- Processes 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
- Maintains 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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