Position: Assistant Restaurant Manager job
About: Rackson is recognized as one of the top QSR operators in the US with a strong growth strategy and a commitment to values-based leadership. Putting people first is at the core of our company culture. Come be a part of our all-star team! Every day, more than 11 million guests visit BURGER KING restaurants around the world. Founded in 1954, BURGER KING is the second largest fast food hamburger chain in the world, known for serving high-quality, great-tasting, and affordable food.
Requirements: Must be at least 18 years of age; High school diploma or equivalent restaurant management experience required; Communication in English is required, Spanish comprehension helpful; Previous fast food management experience required; Knowledge of Food & Beverage performance metrics, product specifications, and management systems; Technically proficient in all aspects of food preparation, production, and delivery; 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 & work multiple stations; Ability to display positive attitude and a genuine desire to make others happy and serve one another; 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 / meetings; Must be available and willing to work a variety of days/times including weekends, evenings, and holidays; Physical Requirements: Lift, move, carry, and stack cartons up to 50 pounds from various heights to/from shelves, stand for long periods of time, frequently squat or stoop to reach items on low shelves or off the floor, reach 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.
Benefits: Competitive salary and bonus program, 401(k) with company match, Medical, dental, vision Insurance, Paid time off, Ongoing career and leadership development, Scholarship opportunities, People-first culture, Authentic, values-based leadership
