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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $48,000.00 - $62,500.00
Work Schedule
Flexible
Weekend Shifts
Benefits
competitive salary
bonus program
401(k) with Company Match
Medical insurance
Dental Insurance
Vision Insurance
Paid Time Off
Career Development
Leadership development
Scholarship Opportunities
People-first culture
Authentic values-based leadership
Job Description
Rackson is recognized as one of the top quick-service restaurant (QSR) operators in the United States, known for its strong growth strategy and commitment to values-based leadership. At the heart of Rackson's culture is the principle of putting people first, fostering an environment where employees, customers, and the community are prioritized. The company operates BURGER KING restaurants, a global fast-food giant founded in 1954. BURGER KING stands as the second-largest fast-food hamburger chain worldwide, celebrated for its high-quality, great-tasting, and affordable food. The brand is famously known as the original HOME OF THE WHOPPER, with over 11 million guests visiting... 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 responsibility
- strong leadership skills including leading by example and remaining calm and professional in challenging situations
- ability to handle confidential information with discretion looping in the right stakeholders for support when needed
- willingness to learn all areas of restaurant operations and work multiple stations
- knowledge of food and beverage performance metrics product specifications and management systems
- technically proficient in all aspects of food preparation production and delivery
- 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
- willingness to admit when mistakes are made take accountability and fix the issue
- prompt and regular attendance on assigned shifts dependable and reliable
- must have reliable transportation to work and company outside events and meetings
- must be available and willing to work a variety of days and times including weekends evenings and holidays
- must be able to work a minimum of 50 hours per week
- physical ability to lift move carry and stack cartons up to 50 pounds stand for long periods squat or stoop frequently reach overhead forward and underneath shelves counter tables and kitchen equipment routinely bend wipe sweep and mop frequently exposed to fluctuating temperatures in 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 essential functions
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 responsibility
- strong leadership skills including leading by example and remaining calm and professional in challenging situations
- ability to handle confidential information with discretion
- knowledge of food and beverage performance metrics product specifications and management systems
- technically proficient in all aspects of food preparation production and delivery
- strong communication skills including verbal communication in Spanish and/or English
- self-motivated and action-oriented
- attitude that embraces learning
- positive attitude and genuine desire to make others happy and serve one another
- ability to treat others with respect and care
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
- 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
- performs other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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