First Assistant General ManagerMiller Management, a Burger King franchisee, is seeking motivated restaurant managers and first assistant managers. As a first assistant general manager, you will be the second in command of the restaurant reporting directly to the restaurant general manager.

You will be responsible for scheduling work hours, completing truck orders, assisting the restaurant general manager in the financials, operations and employee development.

QualificationsQualifications

Two or more 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 drivers license

Stand for up to 8 hours during a shift and be able to lift 30 to 50 pounds

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

Willingness to submit to background/credit checks and drug screening

Essential DutiesEssential Duties

• Assist the management team to ensure continual compliance with policies and procedures
• Report any unsafe work condition(s) (i.e. water/grease on floor) to restaurant manager
• 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

Other duties, as assigned

Physical Demands (List Not All Inclusive)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 EnvironmentWork 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