Assistant Manager (Alabaster)

POSITION DESCRIPTION Assistant Manager Assistant Manager: How you bring value Our managers are leaders who deliver the Burger King experience to both our Crew Members and customers. Managers report to the General Manager. They lead by coaching during shifts, creating a safe space for communication, and engaging and understanding Crew Members’ specific work needs. Managers make and encourage decisions to be made by the right role to provide efficiency, timely customer support, and improved resourcing. Managers ensure that all operating procedures are being followed to drive operational excellence. Managers support General Managers and local area leadership in managing the restaurant with a variety of tasks such as financial planning, scheduling, recruiting, and training and supervision of Shift Leaders and Crew Members. Responsibilities ∙ Serves as a leader and coach to Shift Leaders and Crew Members ∙ Owns the employee experience for their shift, provides effective coaching, sets realistic expectations for the shift, and celebrates successes ∙ Owns the shift by communicating and ensuring compliance with expectations for food safety, cleanliness, safety, production, resolving customer issues, and making business decisions ∙ Responsible, along with GMs, for maintaining a clean, neat, and organized restaurant aligned with brand standards and food safety, workplace safety, and time tracking protocols to better serve our employees and customers ∙ Coaches, encourages, and directs Shift Leaders and Crew Members on ways to effectively use operational tools to improve restaurant performance ∙ Demonstrates appreciation for the contribution of Shift Leaders and Crew Members by recognizing best work through celebrating and sharing success stories ∙ Identifies Shift Leaders and Crew Members with potential to progress to the next level. Works with the Shift Leaders and Crew Members to develop the necessary skills and behaviors to be considered for promotion - Provides progress updates and recommendations to General Manager and Area Manager ∙ Partners with General Manager in interviewing and selection of new Crew Members and Ensure effective onboarding and training for new hires ∙ Provides support in implementing change initiatives and feedback on progress and issues. ∙ Exercises independent judgment in responsibility of managing the restaurant operations on the shift in the absence of the General Manager, responsible for directing and making employment decisions and recommendations where appropriate, including hiring, promoting, and/or disciplining of Shift Leaders and Crew Members for whom they are responsible ∙ Supervises team and shift operational efficiency and productivity, including designating stations making scheduling, work breaks, and other shift scheduling decisions ∙ Builds strong relationships and partners with the restaurant leadership team ∙ Empowers all Crew Members to own the customer experience, through friendly, respectful, and engaging customer service ∙ Understands Employee Satisfaction and Overall Customer Satisfaction data results to create action plans that improve the customer and employee experience and performance in partnership with the General Manager and Area Director ∙ Understands and uses repair and maintenance, sales, Food Costs, Labor Costs data results to create action plans that improve the restaurant experience and performance in partnership with the General Manager and Area Director ∙ Manages key financial metrics (e.g., Food Cost to Ideal, Controllable Labor to Plan) and documents; perform prescribed audits, and monitor the P&L in partnership with the General Manager Additional duties as assigned REQUIREMENTS: Typical minimum requirements to perform the job. AGE: ∙ Must be at least 18 years of age Education ∙ High school diploma/GED or equivalent work experience Experience and Demonstrated Behaviors ∙ 1-3 years’ experience in the restaurant industry preferred ∙ Previous experience in a restaurant leadership position preferred ∙ Demonstrated basic to intermediate level of ability to communicate, influence, and negotiate decisions while motivating assigned staff ∙ Demonstrated ability to work in a team environment ∙ Demonstrated ability to observe and coach ∙ Demonstrated ability to encourage open communication ∙ Demonstrated ability to engage others in a team environment ∙ Demonstrated ability to empower team members ∙ Demonstrated ability to recognize and reward positive contributions by team members Knowledge, Skills, and Abilities ∙ Proficiency in MS Office Word, Excel, Outlook, and PowerPoint preferred. ∙ Basic to intermediate knowledge of back of house systems, point of sale systems, restaurant operating systems, and the Internet. ∙ Basic to intermediate knowledge of the organization and its functions. ∙ Basic to intermediate knowledge of working practices, procedures, and techniques. ∙ Basic to intermediate understanding of budgetary concepts and procedures. ∙ Basic ability to delegate tasks and get work done through others. ∙ Basic understanding of performance review process. ∙ Ability to prepare and present ideas and recommendations to colleagues and managers with ample notice and preparation. Professional Certifications ∙ Food Safety Certification (may vary based on city, county, and state requirements). ∙ Food Handler’s Certification Working Conditions/Travel Requirements • Must be able to report to work in a timely manner as required by operational/business needs. • Must be able to work a full-time schedule and be able to work all shifts based on operational needs of the restaurant. • Must be able to travel occasionally, both locally and long distances (including air travel) to work sites, meeting sites, and other locations • Must be able to work overtime if required based on operational need of the restaurant. • Must possess a valid driver’s license, submit to releasing a Motor Vehicle Record that adheres to the Company’s standards, and maintain current automobile liability at minimum levels in their state of residence Physical Requirements ∙ Must be able to lift up to 50 lbs. ∙ Must be able to stand during entire shift. Ability to reach, bend, stoop, lift, shake, stir, pour, carry, and push ∙ Must be able to read (orders on tickets, menu board, receipts, etc.) ∙ Frequent contact/immersion of hands in water, cleaning and sanitation solutions, meat products, poultry products, seafood, and produce items ∙ Frequent washing of hands ∙ Must be able to use computers, telephones, and office equipment

Created: 2026-02-09