General Manager

• Provides operations direction to team in a clear, concise and positive way and coaches others to lead operations (Leads People/Influences Others)
• Sets an example for team by working hard to implement shift plans and ensure swift and smooth operations (Gets Results)
• Identifies and resolves bottlenecks in operations to improve speed of service (Solves Problems)
• Gets the right people involved to prevent and resolve restaurant equipment problems (Solves Problems)
• Monitors BK operational programs, processes and metrics to identify restaurant issues; Involves management team in resolving operational challenges (Shows Drive/Leads People/Solves Problems)
• Demonstrate patience and a positive attitude with management team and crew members while delegating tasks and giving production instructions (Influences Others)
• Leads Customer Promise Delivery: Motivates and directs team members to do what it takes to exceed customer expectations with food and friendly service in clean surroundings.

• Makes a professional impression on customers and team through positive and friendly attitude and proactive interaction to seek feedback on customer experience (Influences others/Shows Drive)
• Works with team to act on customer feedback and resolve customer complaints in a timely, friendly and professional manner (Leads People/Solves Problems)
• Directs team to take pride in the details of delivering the customer promise and Brand Delivery Standards (Gets Results)
• Demonstrates flexibility to meet different team needs to ensure customer promise delivery (Can Play Many Roles)
• Identifies and implements local strategies to market the restaurant and promote restaurant involvement in the community (Shows Drive /Gets Results)
• Builds Team Talent: Provides coaching and feedback to crew and managers on crew stations, BKC products, processes and policies; leads restaurant management team in recruiting, selecting and retaining effective crew talent.

• Delegates work to team members in a way that encourages them to work together to ensure the restaurant operates to BKC Standards (Leads People)
• Coaches management team members on people leadership skills and management tools for maximum efficiency and promotability; makes them feel their contributions are valuable (Leads People)
• Review restaurant's operational, financial and marketing targets and results to set challenging goals for self and team, provide timely performance feedback and ensure accountability (Shows Drive /Leads People)
• Coaches management team with knowledge of employment laws and policies and delegates new responsibilities in building crew talent (Leads People)
• Leads the development and implementation of strategies to identify/hire/promote/orientate and retain effective crew talent; assists District Supervisor with management recruitment and selection (Gets Results)
• Identifies effective team members who are "at-risk-of-departing" and takes appropriate action for retention (Influences Others)
• Manages Restaurant Profit and Loss: Assumes full responsibility for the restaurant profit and loss management by implementing marketing strategies; following cash control/security procedures; maintaining inventory; managing labor; and applying financial report analysis to enhance restaurant results

• Optimizes profit and loss by ensuring proper scheduling and positioning of crew and management (Has Expertise)
• Prepares restaurant financial plan to include sales, operating expenses and profits (Has Expertise)
• Oversees the forecasting, ordering, accounting and maintaining of restaurant product and supply inventories (Has expertise)
• Coaches team to effectively implement marketing/sales strategies (i.e., upselling tickets, focus on value menu) (Influences Others/Gets Results)
• Seeks best practices from others to enhance use of restaurant financial controls (Learns Quickly)
• Coaches management team to identify new ways to enhance restaurant profit and loss with marketing and inventory and labor management (Leads others/has Expertise/Solves Problems)
• Removes performance barriers and provides resources for crew and restaurant to perform well (Solves Problems)
• Ensures Restaurant Compliance: Enforces compliance of government regulations, employment law, food safety, Security, operations and policies and procedures relating to all restaurant activities across shifts.

• Directs the team to maintain BK restaurant and equipment cleanliness and sanitation standards (Gets Results)
• Takes initiative to immediately take action on violations of safety, sanitation or security policies by reporting violations to District Supervisor; Performing appropriate damage control; and identifying long-term prevention measures (Shows Drives /Solves Problems)
• Motivates and educates restaurant team to comply with loss control procedures and to maintain a safe and secure environment for customers and the team (Leads People)
• Shows that District Supervisor he/she can be relied upon to maintain restaurant compliance (Influences Others)
• Works with restaurant management to identify indicators of compliance issues across shifts; Leads restaurant audits (Leads People/Solves Problems)

• High school diploma or equivalent, with two (2) years of college or equivalent preferred
• Demonstrated leadership and development skills with a minimum of 2-4 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
• English language proficiency that enables speech expression clarity and proficient reading and verbal comprehension
• Strong math and Windows-based computer literacy.
• 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: Basic Foundations Training, Serve Safe® Essentials.

• May be coached by Director of Company Operations
• Supervises restaurant Crew Team Members and Management Team

BFS