Burger king General Manager

Position Purpose

The General Manager will be responsible for overall restaurant operations execution and management of staff, controllable profit plan achievement, guest count growth, and sales building activities. Additional responsibilities include focus on employee selection, retention, continuous operational improvement and a strong commitment to hospitality and guest satisfaction. A General Manager must have a strong commitment to guest satisfaction and exhibit EYM Core Values when interacting with others. Possess top-notch leadership skills and understand what it takes to thrive in a fast paced environment. A GM is expected to lead, motivate, and mentor others in the restaurant, and make a direct impact on the business by increasing sales and profitably while delivering excellent customer service.

In addition to following EYM Companies, policies and procedures, principle accountabilities include, but are not limited to:

Responsibilities:

Overall accountability for the operation of a single restaurant (10-45 employees) ensuring delivery on the Customer Promise, and ensuring desired restaurant outcomes (increased sales, profitability, and employee retention).
Mobilizes the restaurant management team to oversee the financial controls, operations, people development, customer service and compliance within the restaurant across all shifts.
Ensures company standards on equipment, facility and grounds are maintained by using a preventative maintenance program.
Motivates and directs team members to exceed customer expectations with fast, accurate, friendly service in clean surroundings.
Provides coaching and feedback to team and managers on team stations, products, processes and policies.
Assumes full accountability for the restaurant profit and loss management by implementing marketing strategies, following cash control & security procedures, maintaining inventory, managing labor, and reviewing financial reporting to enhance restaurant results.
Willingness to assist others without being asked.
Ability to prepare and interpret financial and operational reports and schedules, analyze data and develop solutions to ensure operating goals are achieved.
Directs restaurant operations with responsibility for guest service, brand standards execution and employee training.
Achieves controllable profit and flow thru goals by overseeing all controllable costs and taking the appropriate corrective action to achieve the desired result.
Ensures timely implementation, training and ongoing execution of all corporate initiatives and marketing promotions.
Develops Restaurant Managers and hourly employees through corporate training programs, individual development plans and assignments; provides coaching and constructive feedback to employees as needed.
Ensures all equipment and facilities are in compliance with Brand Standards and all government regulations and takes corrective action when required.
Leads restaurant management team in recruiting, attracting, selecting, hiring, training and retaining effective team talent to meet staffing requirements and guest service standards.
Counsels and disciplines team members as necessary.
Proactively handles employee relations issues and deviations from Brand Standards; involves other company leaders as appropriate to resolve issues.
Develops and executes the local store marketing plan to build relationships with civic, business, school, and professional organizations to drive sales and guest counts.
Monitors that proper security procedures are in place to protect employees, guests and company assets/
Enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen, dining areas and restrooms.
Works to create and maintain an enjoyable and respectful environment for our guests and employees.
Maintains compliance with all Denny’s Brand Standards, to include all state, local and federal regulations.
Follows management cash handling, inventory and other operational procedures as outlined in Denny’s Brand Standards.
Strong organizational skills with excellent oral and written communication skills and the ability to communicate with all levels of the organization.
Communicates effectively both orally and in writing in the English language.
Must possess basic math skill (add, subtract, multiply, divide).
Places a value on diversity and shows respect for others.
Proven ability to problem solve and handle high stress situations.
Ability to interpret financial statements and understand contributing factors.
Ability to identify and anticipate opportunities for improvement and implement corrective action steps.
Ability to work weekends, holidays, evenings and additional shifts as needed.
Available to travel, to include occasional overnight and airline travel when applicable.
Licensed to operate an automobile without hours of operations restrictions.
Must have reliable transportation in order to meet banking obligations.

Physical Requirements:

Ability to lift weighing up to 25 lbs.
Lift and carry supplies and equipment weighing up to 50 lbs.; places items on high and low shelves in office, store rooms, service areas, walk-in coolers and freezers.
Bending, stooping, reaching, lifting and grasping.
Must be able hear well in a loud environment to respond to employee and guest needs.
Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling.
Must be able to operate point of sale system and differentiate between monetary denominations.
Must be able to work with all Denny’s menu products.
Ability to work with potentially hazardous chemicals.
Must have sufficient mobility to move and operate in confined work area.
Must be able to work inside and outside the restaurant.
Must be able to observe staff and all aspects of restaurant operations.
Must be able to stand and walk during an 8 to 10 hour shift.
Ability to tolerate extreme temperature changes in kitchen and freezer areas.
All other tasks and duties as assigned.

Qualifications

Minimum of 2 years’ experience in restaurant, hospitality, QSR or retail management, additional operations and/or leadership experience strongly preferred.,
Associate’s or Bachelor’s degree preferred or equivalent combination of education and experience.,
Food Safety Manager Certification.,
Strong math and Windows-based computer literacy.,
Reliable transportation.