GENERAL MANAGER

Restaurant Manager

The Restaurant Manager has overall responsibility for managing daily operations of a single restaurant ensuring delivery on the Customer Promise, 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.

Principal responsibilities and key activities include :

• Leads operations excellence by directing efficient and accurate preparation and sale of products and preventive maintenance of restaurant facilities for Customer Promise delivery.
• Provides operations direction to team in a clear, concise and positive way and coaches others to lead operations.
• Sets an example for team by working hard to implement shift plans and ensure swift and smooth operations.
• Identifies and resolves bottlenecks in operations to improve speed of service.
• Gets the right people involved to prevent and resolve restaurant equipment problems.
• Monitors BK operational programs, processes and metrics to identify restaurant issues; Involves management team in resolving operational challenges.
• Demonstrate patience and a positive attitude with management team and crew members while delegating tasks and giving production instructions.
• Leads customer promise delivery by motivating and directing 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.
• Works with team to act on customer feedback and resolve customer complaints in a timely, friendly and professional manner.
• Directs team to take pride in the details of delivering the customer promise and Brand Delivery Standards.
• Demonstrates flexibility to meet different team needs to ensure customer promise delivery.
• Identifies and implements local strategies to market the restaurant and promote restaurant involvement in the community.
• Builds team talent by providing 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.
• Coaches management team members on people leadership skills and management tools for maximum efficiency and promotability; makes them feel their contributions are valuable.
• 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.
• Coaches management team with knowledge of employment laws and policies and delegates new responsibilities in building crew talent.
• 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.
• Identifies effective team members who are "at-risk-of-departing" and takes appropriate action for retention.
• Manages restaurant profit and loss 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.
• Prepares restaurant financial plan to include sales, operating expenses and profits.
• Oversees the forecasting, ordering, accounting and maintaining of restaurant product and supply inventories.
• Coaches team to effectively implement marketing / sales strategies (i.e., upselling tickets, focus on value menu).
• Seeks best practices from others to enhance use of restaurant financial controls.
• Coaches management team to identify new ways to enhance restaurant profit and loss with marketing and inventory and labor management.
• Removes performance barriers and provides resources for crew and restaurant to perform well.
• Ensures restaurant compliance by enforcing 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.
• 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.
• Motivates and educates restaurant team to comply with loss control procedures and to maintain a safe and secure environment for customers and the team.
• Shows that District Supervisor he / she can be relied upon to maintain restaurant compliance.
• Works with restaurant management to identify indicators of compliance issues across shifts; Leads restaurant audits.

Minimum qualifications include :

Critical relationships :

Perform such similar, comparable, or related duties as may be required or assigned.