The Restaurant Manager (RM) has overall responsibility for managing daily operations of a single restaurant (10-60 employees) ensuring delivery on the Company Mission Statement and Values, and ensuring desired restaurant outcomes (i.e., increased sales, profitability, and employee retention). The RM mobilizes the restaurant management team to oversee the financial controls, operations, people development, customer service and BKC compliance within the restaurant across all shifts. An RM should be able to work long and/or irregular hours, including extra shifts, as needed, for proper functioning of the restaurant.
NOTE: Each "key activity" described below identifies, in parenthesis, the primary (but not exclusive) core competency related to the performance of these principal responsibilities and key activities.
MINIMUM QUALIFICATIONS:
1. High school diploma or equivalent, with two (2) years of college or equivalent preferred
2. Demonstrated leadership and development skills with a minimum of four (4) years of excellent performance standards with a BURGER KING® Restaurant or a comparable work record, preferably in a restaurant or in the retail/hospitality industry
3. English language proficiency that enables speech expression clarity and proficient reading and verbal comprehension
4. Strong math and Windows-based computer literacy.
5. The incumbent has completed the following internal certification training programs or is willing to complete them within the timeframe prescribed by BKC, including but not limited to: GURU Certified, Foundations Training Certified, Serve Safe Essentials, Anti-Harassment Training, and HR Compliance Training
CRITICAL RELATIONSHIPS:
1. Reports to District Manager
2. May be coached by Director of Company Operations
3. Supervises restaurant Crew Team Members and Management Team