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). Summary of Responsibilities: Profitability • Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes • Reviews key P&L lines to increase profitability for the restaurant • Drives sales through proactive guest service, people development & operations management Guest • 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 • 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 • Leads the restaurant's recruitment and selection process to build and retain an effective restaurant team • On-boards new team members by training and guiding them through the certification process • Inspires the restaurant team by effectively managing individual and team recognition programs • Provides coaching and feedback to Team Members, Shift Coordinators and Assistant Managers to increase the restaurant team's capabilities and raise restaurant performance Operations • Manages restaurant labor using optimal Manager staffing and Team Member scheduling • Enforces compliance with government regulations, employment laws and BKC policies • Ensures that restaurant upholds operational and brand standards Performs duties of the Assistant Manager & Hourly Shift coordinator when necessary