Job Description

The First Assistant Manager (1st Asst) supports the Restaurant Manager in ensuring delivery on the Customer Promise through managing the daily
operations of a single restaurant. The 1st asst. manager helps manages financial controls, operations, people development, customer service and
compliance across shifts. The 1st asst. manager has full accountability for restaurant operations in the absence of the Restaurant Manager and
serves as the lead assistant to the Restaurant Manager for ensuring desired restaurant outcomes (i.e., increased sales, profitability, employee retention).

The First Assistant Manager (1st Asst) supports the Restaurant Manager in ensuring delivery on the Customer Promise through managing the daily
operations of a single restaurant. The 1st asst. manager helps manages financial controls, operations, people development, customer service and
compliance across shifts. The 1st asst. manager has full accountability for restaurant operations in the absence of the Restaurant Manager and
serves as the lead assistant to the Restaurant Manager for ensuring desired restaurant outcomes (i.e., increased sales, profitability, employee retention).

PRINCIPAL RESPONSIBILITIES AND KEY ACTIVITIES:

Leads Operations: Directs efficient and accurate preparation of products for prompt customer delivery within the established speed of service guidelines.

Provides production direction to crew in a clear, concise and positive way and coaches others to lead operations (Leads People/Influences Others)

Sets an example for crew by working hard to ensure swift and smooth production (Gets Results)

Identifies and resolves bottlenecks in food preparation and delivery to increase speed of service (Solves Problems)

Identifies and gets the right people involved to resolve restaurant equipment problems (Solves Problems)

Monitors BKC operational programs, processes and metrics to identify issues; plays an active role in resolving operational challenges (Shows Drive/Solves
Problems)

Takes full responsibility for at least one (1) restaurant operation process in its entirety as assigned by RM (e.g., inventory management; total
restaurant orientation; schedule writing, etc.) (Shows Drive/Can Play Many Roles)

Attains targets set forth for Speed of Service, Guest Trac and SPO Audits

Completes all BKC and company processes and procedures relating to operations

Leads Customer Service Delivery:
Motivates and directs crew members, Shift Coordinators and 2nd Assistant Managers to do what it takes to exceed customer expectations with
food and friendly service in clean surroundings, while consistently adhering to quality, service, cleanliness standards

Makes an excellent impression on customers and crew through positive and friendly attitude and proactive interaction to seek feedback on customer
experience (Influences Others/Shows Drive)

Works quickly with crew to resolve customer complaints in a friendly and professional manner (Influences Others/Solves Problems)

Directs crew to take pride in the details of delivering the customer promise and Brand Delivery Standards (Gets Results)

Demonstrates flexibility to meet different team needs to ensure customer promise delivery (Can Play Many Roles)

Coaches crew to effectively implement marketing/sales strategies (i.e., up selling tickets, focus on value menu) (Influences Others/Gets Results)

Conducts Travel Paths according to expectations and standards

Builds Crew Talent:
Supervises and trains crew members, Shift Coordinators and Assistant Managers on crew stations and BKC products, processes and policies and assists
restaurant management team with recruiting, selecting and retaining effective crew talent.

Delegates work to crew members in a way that encourages them to work together during shift to ensure the restaurant operates to BKC standards (Leads
People)

Coaches crew members on crew stations and making them feel their contributions are valuable (Leads People)

Sets challenging goals for self and crew, provides timely performance feedback and ensures accountability (Shows Drive/Leads People)

Coaches others on management team with knowledge of employment laws and policies and welcomes new responsibilities in building crew talent (Learns
Quickly, Can Play Many Roles)

Assists with developing and implementing strategies to identify/hire/promote/orientate effective crew talent (Gets Results)

Helps restaurant management identify effective crew performers who are “at-risk-of-losing” and take action for retention (Influences Others)

Attains all company objectives regarding GURU

Follows company processes for interviewing, hiring, on-boarding and training employees

Assists with Profit and Loss Management:
Follows cash control/security procedures and helps to maintain inventory, manage labor, and apply financial reports across shifts to enhance restaurant
results

• Applies expertise to manage checklists and cash reporting; reconciles deposits and performs cash management audits; and
• identifies cash shortages and overages during shift (Has Expertise)
• 
  Creates crew schedules according to labor management model and budget management needs; identifies when to send crew home according to labor models
  and customer traffic/volume patterns (Has Expertise)
• Assists RM in forecasting, ordering, accounting and maintaining product and supply inventories (Has expertise)
• Seeks new knowledge and coaching from others to increase understanding of restaurant financial controls (Learns Quickly)
• Applies expertise to identify new ways to enhance restaurant profit and loss with inventory and labor management (Solves Problems)

Helps to remove barriers and provide resources for crew and restaurant to perform well (Solves Problems)

• 
  Achieves labor targets

Achieves food cost variance targets

Ensures Compliance:
Assists RM in enforcing compliance of government regulations/employment law, food safety, National Security, operations and BKC policies and procedures
relating to all restaurant activities across all shifts.

• 
  Supervises crew members to do what it takes to maintain BKC store and equipment cleanliness and sanitation standards (Gets Results)
• 
  Takes initiative to immediately take action on violations of safety, sanitation or security policies by reporting violations to RM and performing
  appropriate damage control within scope of SAM role (Has Expertise/Shows Drive)
• 
  Motivates and educates crew members and AM to comply with loss control procedures and to maintain a safe and secure environment for customers and other
  crew members (Leads People)

Shows RM that he/she can be relied upon to maintain compliance (Influences Others)

Helps restaurant management identify indicators of compliance issues across shifts; observes or participates in restaurant audits (Solves Problems) MINIMUM QUALIFICATIONS:

Must be at least 18 years of age.

High school diploma or equivalent

Demonstrated leadership skills with a minimum of two (2) years of excellent performance standards with a Burger King restaurant or a comparable work
record in a restaurant or in the retail/hospitality industry is preferred

English language proficiency that enables speech expression clarity and proficient reading and verbal comprehension

• 
  Proficient math skills

Must be able to pass criminal background check

Must be available to work any shift and any day of week

• 
  Must have valid driver’s license
• 
  Must have a reliable vehicle

CRITICAL RELATIONSHIPS:

• 
  Reports to Restaurant Manager

May be coached by District Manager, Director of People Development, Vice President of Operations

Supervises Crew Members, including Shift Coordinator, and 2nd Assistant Manager

CAREER PATHING:

• 
  Greater responsibility as an 1st Asst. manager at a higher volume/traffic restaurant
• 
  Restaurant Manager