General Manager - Restaurants

About the role

The Burger King General Manager (GM) handles the fast pace of a busy food service environment, behaving infectiously enthusiastic about truly impressing our guests and displaying a sense of urgency to delivering a great experience as fast as possible. Keeps employees motivated to serve customers promptly and courteously.

GM mobilizes the restaurant's management team to oversee the financial controls, operations, people development and customer service within the restaurant, across all shifts. GM should be able to work long and/or irregular shifts, including extra shifts as needed for proper functioning of the restaurant and remain calm in a sometimes-hectic environment.

Provides the leadership, support and guidance required to ensure that all food quality standards, food safety guidelines and customer service expectations are met.

Well-staffed Customer Focused Team

• Employs properly trained customer service focus associates to meet all guest needs in a fast and friendly manner.
• The facility must schedule and have sufficient staff to meet anticipated customer traffic.
• A well-staffed facility is not one characterized by consistent understaffing or overstaffing. "Below Expectation" job performances by associates are quickly met with retraining efforts or entrance to the disciplinary process.

Safety and Security

• Maintains a facility that is consistently "inspection ready" in all areas including food prep, restrooms, forecourt and all other guest contact areas.
• Complies and maintains all Department of Health, internal company and brand inspections.
• Conducts & follows daily Onvo Safety Inspection/Emergency Response Protocols to quickly recognize and remove potential safety hazards to customers, employees and vendors while operating in a manner that does not put company property and assets at risk.

Food Safety and Planning

• Enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen and dining areas for ensuring consistent high quality of food preparation and service.
• Maintains a professional restaurant image including restaurant cleanliness, proper uniforms, and appearance standards.
• Supervises portion control and quantities of preparation to minimize waste.
• Must be ServSafe certified and be able to uphold all ServSafe guidelines.

Well Stocked Facility

• Has adequate stock to satisfy expected demand from one delivery to another.
• The right build-to amounts are important to ensure that the freshest products are available to our customers at all times.
• Company/Brand standards for product display and rotation as well as inventory receiving procedures are followed.
• Entrepreneurial Approach to the Business Constantly looking to drive sales and reduce costs. The sign of a successful business is one that is growing sales and transactions.

Proper Inventory Control

• Treat all inventories with a cash mentality! Over stocked is just as bad as being under stocked

Sales Generation

• Champion and enhance Onvo/Brand specific marketing programs to meet or exceed sales target.
• Labor controls: Restaurant is within Labor budget.
• Cash Controls: All company procedures are followed.
• Controllable expense: Includes items that impact the profitability of the location. They include but are not limited to: repairs, utility costs, uniforms, cleaning supplies, small wares etc.

Operations

• Strive to be the best in the Brand!
• Keep location in compliance with all brand standards. Maintain and ensure a safe clean work environment.
• Pass all internal operational, training and paperwork audits.
• Ensure all brand sponsored inspections are at or above company standard.
• Establishes daily, weekly, monthly and quarterly sales goals/forecasts to meet and exceed budgeted expectations.
• Community Involvement Provides strong level of community involvement by restaurant and personnel.