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

• 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

• 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