Pay Range: $50,000-70,000 / year

The Restaurant General Manager is the executive leader of the restaurant focused on profitability, guest, people and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant. The RGM operates under the direction of the District Manager and directly manages a team of an Assistant Manager, Hourly Shift Coordinators and Team Members (20-45 employees).

Summary of Responsibilities: Profitability • Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes. • Reviews key P&L lines to increase profitability for the restaurant. • Drives sales through proactive guest service, people development & operations management

Guest • Motivates and directs team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility. • Manages the guest experience through operations and timely response to Guest issues. • Problem solves guest feedback systems to determine root-causes and develops action plans to address issues. • Identifies and interacts with the community to engage prospective guest and execute on local marketing initiatives.

People • Leads the restaurant's recruitment and selection process to build and retain an effective restaurant team. • On-boards new team members by training and guiding them through the certification process. • Inspires the restaurant team by effectively managing individual and team recognition programs. • Provides coaching and feedback to Team Members, Shift Coordinators and Assistant Managers to increase the restaurant team's capabilities and raise restaurant performance.

Operations • Manages restaurant labor using optimal Manager staffing and Team Member scheduling. • Enforces compliance with government regulations, employment laws and BKC policies. • Ensures that restaurant upholds operational and brand standards *Performs duties of the Assistant Manager & Hourly Shift coordinator when necessary.

Qualifications and Skills: • Must be at least eighteen (18) years of age. • High School Diploma or GED required, 2 years of college preferred. • 1-2 years of previous restaurant management experience. • Strong understanding of P&L management & drivers of restaurant profitability. • Ability to prioritize own and others' work and time to meet deadlines and objectives. • Demonstrated leadership skills • Demonstrated understanding of guest service principles. • Available to work evenings, weekends and holidays. • Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant.

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