The Restaurant General Manager is the executive leader of the restaurant focused on profitability, guest, people and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant.The RGM operates under the direction of the District Manager and directly manages a team of an Assistant Manager, Hourly Shift Coordinators and Team Members (20-45 employees). \nSummary of Responsibilities: \nProfitability \n• Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes \n• Reviews key P&L lines to increase profitability for the restaurant \n• Drives sales through proactive guest service, people development & operations management \nGuest \n• Motivates and directs team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility • Manages the guest experience through operations and timely response to Guest issues \n• Problem solves guest feedback systems to determine root-causes and develops action plans to address issues • Identifies and interacts with the community to engage prospective guest and execute on local marketing initiatives People \n• Leads the restaurant’s recruitment and selection process to build and retain an effective restaurant team \n• On-boards new team members by training and guiding them through the certification process \n• Inspires the restaurant team by effectively managing individual and team recognition programs \n• Provides coaching and feedback to Team Members, Shift Coordinators and Assistant Managers to increase the restaurant team’s capabilities and raise restaurant performance \nOperations \n• Manages restaurant labor using optimal Manager staffing and Team Member scheduling \n• Enforces compliance with government regulations, employment laws and BKC policies \n• Ensures that restaurant upholds operational and brand standards \n*Performs duties of the Assistant Manager & Hourly Shift coordinator when necessary
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