BurgerFi

Restaurant General Manager

BurgerFi... from concept launch to $100 million projected, system-wide revenues, within under 5 years - establishing BurgerFi as one of the most rapidly-growing, fast-casual, restaurant chains in America... and it's just getting started!

BurgerFi picks up where the other "better burger" concepts leave off. BurgerFi's "never, ever" program promises no steroids, no hormones, and no antibiotics, ever; because it's the right thing to do -- it tastes better, and it's better for you. Each BurgerFi store is built according to environmentally sustainable best practices, and includes earth-friendly elements, and a low carbon footprint.

We are an independently owned and operated franchisee of BurgerFi International, LLC.

Summary of Position:

Oversee and coordinate the planning, organizing and training necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Duties & Responsibilities:

• Ensuring all aspects of daily operations conform with company polices and standards
• Develop and foster a work environment where all employees are free of harassment of any kind
• Act as community ambassador, creating goodwill toward BurgerFi brand
• Perform and/or oversee regular inventory procedures, order taking, and food waste control
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times
• Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures
• Make employment and termination decisions
• Continually strive to develop staff in all areas of managerial and professional development
• Supervise and participate in kitchen and dining are cleaning
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
• Compile and balance cash receipts at the end of day/shift
• Ensure all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance program
• Ensure all products are received in correct unit count and condition
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests
• Resolve customer complaints regarding food service
• Assist Marketing team in developing an carrying out restaurant marketing, advertising and promotional activities and campaigns
• Schedule and conduct periodic meetings with employees to discuss and/or correct problem areas or areas of concern

Qualifications:

• Three or more years of restaurant management experience
• Outstanding leadership and coaching abilities
• Excellent communication and people skills
• Assess staffing needs, staff scheduling, and training
• Monitor inventory and purchasing
• Assessment and maintenance of COG's and Labor Costs
• Marketing development and advertising knowledge
• Maintain and enforce sanitation standards and procedures
• Experience with Micros POS system, Microsoft Office based financial reporting
• Be able to reach, bend, stoop and frequently lift up to 50 pounds
• Must be able to work in a standing position for long periods of time (up to 8 hours)
• Must have the stamina to work a minimum of 50 hours a week
• Must be able to travel out of state for a 3 week training course
• Must have valid driver's license and be ServSafe & TABC certified