Job Description

Job Purpose

The Restaurant Leader (RL) is accountable for enthusiastically leading and motivating the restaurant team in an individual Burger King restaurant to achieve the highest levels of guest service, satisfaction and selling efforts. This position ensures that each visit by a guest results in friendly and personalized service, with great food promptly delivered in a clean and inviting environment. This position is accountable for leading the daily operations of a restaurant to maximize sales, profits and positive guest experiences.

Dimensions

This position reports to the District Manager in a geographic area. The Restaurant Leader oversees the complete operation of one restaurant with average fiscal year sales between $850,000 and $2.5 million or more. Each restaurant has a team of at least two management employees, three - four hourly shift leaders and approximately 25-30 hourly team members. The Restaurant Leader is accountable for all aspects of running the restaurant.

Key relationships are as follows :

Internal External

Owner Guests

President Vendors

Regional Director of Operations BKC Representatives

Director of Operations Community Leaders

Restaurant Team

Training / Recruiting Leader

CAVE Support Center Team

Primary Accountabilities

In addition to following CAVE’s policies and procedures, principle accountabilities are, but are not limited to:

People Management:

• Ensures Burger King Appearance standards are met at all times.
• Instructs, trains, coaches and develops the Restaurant Team Members to become highly proficient leaders and developers of people
• Works with Restaurant Team to create an environment of trust where (1) enthusiastic people are recognized and rewarded for achieving organizational and personal goals; (2) all people are treated with dignity and mutual respect regardless of their individual differences; (3) initiative and accountability is encouraged, and (4) open and honest communication is encouraged
• Assists each Team Member in achieving all goals and objectives required by the Region Director of Operations
• Manages restaurant people bank. Works with District Manager and assists the Restaurant Leadership Team with recruitment and retention to ensure succession plan is in place for each role on the Ladder of Success. “Key” decision maker in the selection of new restaurant leadership personnel
• Ensures training programs are administered to maximize each role on the Ladder of Success
• Provides on-the-job training and development to the team when areas for improvement are observed or as directed by the District Manager
• Appraises performance of restaurant team to ensure that exceptional performance is appropriately assessed and rewarded
• Documents performance development needs through the correct steps of a work performance plan
• Encourages methods of training, developing and motivating Assistant Leaders and hourly team members to provide optimum levels of performance
• Responsible for the overall recruiting and hiring of hourly team members and assists District Manager in recruiting and selecting Assistant Leaders to ensure an adequate level of staffing and service to the restaurant

Administrative Management:

• Assures that all Company policies and procedures are followed within the restaurant
• Keeps Restaurant Leadership Team and hourly team members informed on matters of policies, procedures, corporate philosophies and decisions
• Prepares required administrative reports, as necessary

Financial Management:

• Works to maximizes sales and profits within the restaurant.
• Responsible for all cash controls and enforcement of Company policies.

Marketing:

• In conjunction with the District Manager, prepares and executes local store marketing, merchandising and sales and promotional efforts to increase sales volume and guest traffic

Operations Management:

• Develops a professional and proficient sales team to provide the optimum levels of guest service and satisfaction
• Responsible for the proper ordering, accounting and maintenance of all food and paper inventories
• Ensures restaurant is operating within Burger King Standards concerning product quality, food/environment safety, sanitation and guest service

Employee / Guest Satisfaction:

• Ensures the appropriate staffing of restaurant team to maximize guest service and selling efforts
• Promotes an environment of positive communication and teamwork within the restaurant
• Keeps Region Director of Operations and District Manager apprised of team member, guest operational concerns and issues
• Administers ongoing performance discussions, coaching and feedback with restaurant leadership and hourly team members
• In conjunction with the District Manager, ensures that team member performance issues are handled appropriately and in a timely manner with pertinent, supporting documentation

Other:

• Performs other related duties as assigned or requested

Position Specifications

• A high school diploma or equivalent
• Two to four years of supervisory or management experience, preferably from a restaurant or retail environment
• Two years of college education or equivalent is a plus
• The ability to train, guide and lead other management staff
• The ability to work with a high degree of independence and discretion
• The ability to work well under pressure
• Good problem solving techniques
• Good written, verbal, math and interpersonal skills, as well as a command of the English language
• Knowledge of all pertinent operational standards
• Good organizational and time-management skills

Core Competencies

1. Guest Focus
2. Ethics/Integrity
3. Valuing Diversity
4. Planning/Organizing
5. Operational/Financial Knowledge
6. Strong Initiative
7. Continuous Learning
8. Leadership
9. Coaching
10. Decision Making/Problem Solving
11. Teamwork
12. Managing/Resolving Conflict/Negotiation
13. Communication
14. Influencing/Persuading

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