Miller Management Restaurant General ManagerMiller Management, a Burger King franchisee, is seeking motivated Restaurant Managers and Assistant Managers. As a Restaurant General Manager, you are key to our business. You are responsible in managing your team along with operational and financial objectives.

You will achieve sales goals, develop your employees, maintain retention, and ensure all systems are efficiently in place.

Qualifications

One to four years in a management or supervisory capacity in a restaurant or the retail/hospitality industry

High School diploma or equivalent

Reliable transportation and a flexible schedule

Valid driver's license

Requires one to lift 30 to 50 pounds

Requires you to use motion that entails pushing, pulling, stretching and continuous bilateral use of fingers and wrists

Meeting or exceeding goals and operational standards for our quick service delivery (these include inventory, sales, and labor)

Successful shift management of our restaurant

Maintaining excellent service and cleanliness standards

Encouraging the success and development of our crew by consistently leading and coaching in a positive and motivating manner

Willingness to submit to background/credit checks and drug screening

We offer a competitive benefits package including quarterly bonus potential and many opportunities for advancement.

Essential Duties

• Train subordinate staff on proper system execution and operational procedures. Use all available training tools to develop subordinate staff and ensure career standards are met
• Ensure restaurant staffing, team member orientation and overall employment relationships are in accordance with the established criteria provided by BK/Miller Management.
• Report any violation of Company policies and practices, and violations of federal, state or local laws/regulations immediately to a District Manager or the corporate office

Respond to guest comments/complaints in a timely and professional manner

Ensure all restaurant equipment is maintained in a clean, safe and properly functioning condition

Execute, train, supervise, and develop accountability by restaurant team members to ensure daily use of quality service and cleaning systems

Other duties, as assigned

Physical Demands (list not all inclusive)

Prolonged periods of standing, walking, bending and stooping

Kneel, stoop or crouch

Work with required chemicals

Occasional need to climb ladders, either inside or outside the restaurant

Use of hands and fingers to reach, grip, grasp, and twist

Work Environment

Regularly work in a fast-paced, ever changing environment

Ability to manage multiple tasks

Ability to read and understand verbal and written instruction on an ongoing basis

Interest and willingness to serve the public in a positive manner

While performing the duties of the job, frequently works near moving technical parts

Frequently exposed to wet and/or humid conditions

Exposure to equipment and materials (hot oil) which could result in burns

Daily exposure to sharp utensils and slicers which could result in cuts

Work schedule may vary from week to week and may include nights, weekends and holidays to ensure operational execution

Attendance is required at all mandatory management meetings and training classes