Job opportunities
There are many ways to bring it at your local Burger King® restaurant. In-restaurant jobs range from Team Members all the way to Restaurant General Managers. Explore below to find the right opportunity for you.
Hiring decisions are made solely by the franchisee who independently owns and operates each Burger King® restaurant.
Team Member
Position Overview:
Team Members are responsible for providing exceptional guest service while working closely with the Restaurant Managers and other Team Members to maintain operational standards and procedures. This position operates under the direction of the Restaurant General Manager, Assistant Managers, and Shift Coordinators. This position has direct interactions with Guests and members of the field operations team.
Summary of Essential Duties and Responsibilities:
- Greets guests with a smile while receiving orders and processing payments
- Prepares and packages food and drink products
- Responsible for maintaining the cleanliness of the restaurant at all times including dining room, restroom & exterior
- Maintains health and safety standards in work areas
- Unloads and stocks inventory items as needed
- Prompt and regular attendance on assigned shifts
- Follows Burger King uniform and grooming standards and policies
Qualifications and Skills:
- Must be at least sixteen (16) years of age
- Comfortable working in a fast paced environment
- Ability to interact in a positive and professional manner with guests and coworkers
- Willingness to learn all areas of restaurant operations & work multiple stations
- Available to work evenings, weekends and holidays
Cook
Hourly Shift Coordinator
Position Overview:
Hourly Shift Coordinators (HSC) are the Shift Leaders of the restaurant focused on delivering sales and profit results through profitability, Guest, people & operations. HSCs support the Restaurant General Manager (RGM) and Assistant Manager (AM) in managing the operations during assigned shifts, driving key performance outcomes related to sales, profitability, guest service and people. HSCs operates under the direction of the RGM and directly manages a shift of Team Members.
Summary of Essential Duties and Responsibilities:
Profitability
- Follows all cash control and security procedures (e.g. safe counting, cash drawers)
- Maintains inventory by performing Daily and Weekly inventory inspections
- Receives inventory truck orders
Guest
- Motivates and directs Team Members to exceed guest expectations with accurate, fast, and friendly service in clean surroundings
People
- Provides coaching and feedback to Team Members to increase the restaurant team’s capabilities and raise restaurant performance
Operations
- Sets an example for Team Members by working hard to implement shift plan and drive operational results
- Directs efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines
- Motivates Team Members during shift on each of the workstations
- Reviews restaurant results to identify successes and areas for improvement
- Ensures that restaurant upholds operational and brand standards
*Performs duties of the Team Member when necessary
Qualifications and Skills:
- Must be at least eighteen (18) years of age
- High School Diploma or GED required, 2 years of college preferred
- 1-2 years of previous quick service restaurant experience
- Demonstrated understanding of guest service principles
- Available to work evenings, weekends and holidays
- Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant
Assistant Manager
Position Overview:
Assistant Managers (AM) are the operations leaders of the restaurant focused on profitability, Guest service, people development and operations management. AMs support the Restaurant General Manager (RGM) in managing the daily operations of a single restaurant, driving key performance outcomes. AMs operate under the direction of the RGM and typically manage a team of Hourly Shift Coordinators and Team Members (20-45 employees).
Summary of Essential Duties and Responsibilities:
Profitability
- Manages inventory costs and maintains inventory by performing Daily, Weekly and Monthly inventory inspections
- Places and receives inventory truck orders
- Maintains and regularly monitors a list of all restaurant assets
- Ensures preventative maintenance of restaurant facility and equipment is completed in accordance with Company standards, interacting with external vendors as required
- Ensures that restaurant follows all cash control and security procedures (e.g. safe counting, cash drawers)
Guest
-
Motivates and directs team members to exceed guest expectations with accurate, fast and friendly service in a clean facility
People
- Provides coaching and feedback to Shifts Coordinators and Team Members to increase the restaurant team’s capabilities and raise restaurant performance
Operations
- Directs restaurant team toward efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines
- Ensures that restaurant upholds operational and brand standards
*Performs duties of Hourly Shift Coordinator when necessary
Qualifications and Skills:
- Must be at least eighteen (18) years of age
- High School Diploma or GED required, 2 years of college preferred
- 1-2 years of previous quick service restaurant experience, experience in management preferred
- Some understanding of P&L interpretation and management to influence profitability
- Demonstrated leadership skills
- Demonstrated understanding of guest service principles
- Available to work evenings, weekends and holidays
- Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant
Restaurant General Manager
Position Overview:
Restaurant General Managers (RGM) are the leaders of their restaurants, focused on profitability, guest, people and operations. RGMs has overall responsibility for managing the daily operations of a single restaurant. RGMs typically operate under the direction of a District Manager and directly manages a team of an Assistant Manager, Hourly Shift Coordinators and Team Members (typically 20-45 employees).
Summary of Responsibilities:
Profitability
- Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes
- Reviews key P&L lines to increase profitability for the restaurant
- Drives sales through proactive guest service, people development & operations management
Guest
- Motivates and directs team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility
- Manages the guest experience through operations and timely response to Guest issues
- Problem solves guest feedback systems to determine root-causes and develops action plans to address issues
- Identifies and interacts with the community to engage prospective guest and execute on local marketing initiatives
People
- Leads the restaurant’s recruitment and selection process to build and retain an effective restaurant team
- On-boards new team members by training and guiding them through the certification process
- Inspires the restaurant team by effectively managing individual and team recognition programs
- Provides coaching and feedback to Team Members, Shift Coordinators and Assistant Managers to increase the restaurant team’s capabilities and raise restaurant performance
Operations
- Manages restaurant labor using optimal Manager staffing and Team Member scheduling
- Enforces compliance with government regulations, employment laws and BKC policies
- Ensures that restaurant upholds operational and brand standards
*Performs duties of the Assistant Manager & Hourly Shift coordinator when necessary
Qualifications and Skills:
- Must be at least eighteen (18) years of age
- High School Diploma or GED required, 2 years of college preferred
- 1-2 years of previous restaurant management experience
- Strong understanding of P&L management & drivers of restaurant profitability
- Ability to prioritize own and others’ work and time to meet deadlines and objectives
- Demonstrated leadership skills
- Demonstrated understanding of guest service principles
- Available to work evenings, weekends and holidays
- Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant
*BKC is an equal opportunity employer and we encourage all qualified applicants to apply