Find out more about this role by reading the information below, then apply to be considered. To profitably operate the restaurant within the practice and procedures established by Burger King Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits, and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but are not limited to: Responsible for working the front counter to ensure quality service. Checks product quality, communicates with customers, and assures availability. Effectively trains and coaches employees to show courtesy and handle complaints. Conduct meetings with team members and management for planning, training, and reviewing operations, management procedures, and policies. Develops and maintains acceptable sales levels. Utilizes local store marketing. Monitors utilities, supplies, and other costs to minimize impact. Analyzes Profit and Loss statements and takes corrective actions. Follows proper procedures in food preparation and serving. Controls inventory through an established system. Uses company-approved labor guidelines. Develops and posts labor schedules in advance. Adjusts labor based on sales volume. Manages cash control by making daily bank deposits and following cash handling procedures. Ensures safety by reporting incidents promptly, maintaining a safe work environment, and achieving high health department ratings. Maintains restaurant cleanliness and team appearance standards. Informs District Manager of hiring, promotions, and employee status changes. Processes payroll and maintains applicant tracking as per legal requirements. Conducts performance reviews, documents disciplinary actions, and maintains personnel files in compliance with laws. Posts all required federal and state notices. Utilizes preventive maintenance to ensure proper repair of equipment and facilities. Attends scheduled meetings for planning, training, and policy review. Completes all required administrative paperwork. QUALIFICATIONS: Must be able to perform all duties satisfactorily. Requirements include: A strong desire to create a positive impact and pursue excellence in the QSR industry. High School diploma or GED; some college preferred. Previous restaurant experience desirable. Must be at least 18 years old and Serv Safe certified. Excellent written and oral communication skills. Ability to listen, influence, and present information clearly. Understanding of P&L analysis, cash controls, labor analysis, yields, and food costs. Problem-solving skills and sound judgment for complex issues. Flexibility to handle daily challenges, shift changes, and varying demands. Must have open availability. Leadership ability to develop others, gather support, and motivate teams. Basic computer skills and knowledge of order processing systems. Compensation based on experience, with incentive bonuses. Must pass background check and drug test. Ability to work in varied environments, including inside and outside conditions, with exposure to hazards and physical demands.

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