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Coach-centric leader who in conjunction with the Manager, guides a team and is responsible for managing restaurant operations, through the company’s vision: People, Process, and Profit. Makes daily management decision that are aligned with the company’s values by Fairness, Accountability, and Recognition. Inspires, motivates, and provides clear direction to the team to achieve success through a guest-centric culture and food quality while ensuring compliance with policies, procedures, and regulatory requirements.
How it’s Done:
PEOPLE:
Demonstrate Self-Awareness – Using a combination of feedback and reflection to gain productive insight into personal strengths and weaknesses.
- Knows strengths, weaknesses, opportunities, and limits.
- Good listener, self-motivator and can motivate others.
- Proactively seeks feedback without being defensive.
- Reflects on activities and impact on others.
Coaching, Feedback, & Accountability – Holding self and others accountable to meet commitments.
- Holds restaurant team accountable for consistently delivering excellent guest service and food quality in adherence with brand systems, procedures, and food safety requirements.
- Creates an environment that enables people to be their best.
High Energy Relationships & Conflict Resolution – Relating openly and comfortably with diverse groups of people and turning inspiration and strategy that motivates others into action.
- Interacts with guests and the community; responds to guest questions, concerns, and complaints in a timely manner to ensure positive resolution and guest recovery using BLAST (Believe, Listen, Apologies, Satisfy & Add Value, Thank)
- Treats employees with respect, dignity, and regularly recognizes and rewards them.
PROCESS:
Decision Making & Productivity – Making good and timely decisions that keep the organization moving forward.
- Reviews practices and modifies as needed to continuously improve the guest experience.
- Maintains brand image by ensuring restaurant cleanliness, maintenance, and excellent service.
- Partner with the restaurant manager in using management information tools to analyze restaurant operational and financial performance.
Delegating & Influencing Others – Understanding what motivates people to foster an inspiring work environment to meet commitments aligned with organizational goals.
- Assigns activities and tasks.
Communicates Dynamically – Developing and delivering multi-mode communications that convey a clear understanding of the unique needs of different audiences.
- Identifies trends and implements action plans for improvement.
- Leads by example.
PROFIT:
Attracts & Develops Top Talent – Attracting and selecting the best talent to meet current and future business needs.
- Monitors staffing levels; recruits and selects employees to talent and job profiles.
- Trains, develops, coaches, and evaluates employee performance; ensures systems for training employees are fully implemented and followed.
- Identifies and develops internal candidates for management and team Leader positions.
Financial Acumen – Interpreting and applying the understanding of key financial indicators to make better business decisions.
- Manages daily activities to achieve excellence in restaurant operational performance.
- Complies with all state and federal labor laws and regulations.
- Focuses efforts on developing long term sales growth initiatives designed to drive profitable sales growth.
What will make you successful:
Education – High school diploma or equivalent education required; age requirements may apply in order to remain in compliance with State and Federal laws.
Experience – Minimum 1+ years’ experience as a Team Leader or Assistant Manager in a customer service environment with some P&L experience.
Abilities: Communicate in English is required; Spanish comprehension helpful.
Fundamental Requirements: Reading, writing, math, and computer/POS skills.
Transportation: Have access to adequate transportation and complete the administrative driving requirement.
Physical Requirements: Able to reach, bend, stoop, climb, and/or lift up to 50 pounds. Able to operate/access equipment at standard heights while walking or standing during entire shift. Hazards include, but not limited to, slipping, tripping, burns, cuts, abrasions, and falls.
Time Commitment: Must be able to work a minimum of 40 hours per week for Hourly AGMs, and 50 Hours per week for salaried AGMs, with shifts of varying times and lengths.
Availability: Must be available and willing to work a variety of days/times including weekends, evenings, and holidays.
Reasonable Accommodations: May be made to enable individuals with disabilities to perform the essential functions.
What you can expect from us:
Opportunities for leadership development
Pathway for career growth
Competitive Salary
Car/Phone allowance
Above market benefits
Personal growth day
Values driven leadership team
About Rackson Restaurants:
Rackson Restaurants is recognized as one of the top QSR operators in the US with a strong growth strategy and commitment to values-based leadership. Putting people first is at the core of the Company culture.
About Burger King
Every day, more than 11 million guests visit BURGER KING® restaurants around the world. And they do so because our restaurants are known for serving high-quality, great-tasting, and affordable food. Founded in 1954, BURGER KING® is the second largest fast food hamburger chain in the world. The original HOME OF THE WHOPPER®, our commitment to premium ingredients, signature recipes, and family-friendly dining experiences is what has defined our brand for more than 50 successful years.
Job types: Full-time, Part-time
Education: No education required
Work location: On-site
