At Burger King, we pride ourselves on creating an inclusive atmosphere where you can excel both personally and professionally. Join our vibrant team and discover a world full of support and remarkable growth opportunities! The Assistant Manager plays a crucial role in steering the restaurant's daily operations with a focus on profitability, excellent guest service, effective team development, and streamlined operations management. Working directly under the Restaurant General Manager (RGM), the Assistant Manager supervises a dedicated team of 20-45 Hourly Shift Coordinators and Team Members. Key Responsibilities: Profitability Oversees inventory management by conducting daily, weekly, and monthly inspections. Places and processes inventory orders efficiently. Keeps a vigilant record of all restaurant assets. Ensures that preventative maintenance of facilities and equipment aligns with company standards, collaborating with external vendors when needed. Adheres to cash control and security protocols to protect restaurant revenue. Guest Experience Inspires and guides team members to surpass guest expectations through swift, friendly service in a welcoming environment. Team Development Provides constructive feedback and coaching to enhance the skills of Shift Coordinators and Team Members, elevating overall performance. Operations Management Leads the restaurant team to ensure prompt and accurate product preparation and delivery within established service standards. Upholds the operational and brand standards of the restaurant. *Steps in as Hourly Shift Coordinator when required. Qualifications and Skills: Must be at least 18 years old. High School Diploma or GED is required; 2 years of college education is preferred. A minimum of 1-2 years of experience in a quick-service restaurant is required, with management experience being an advantage. Basic understanding of profit and loss statement interpretation to influence profitability. Proven leadership abilities. Solid understanding of guest service principles. Willingness to work evenings, weekends, and holidays. Ability to work extended or irregular hours as necessary for the successful operation of the restaurant.