Development Ladder
Restaurant Level
Regional Director of Operations

  • Visits restaurants with DMs to ensure the BK brand coordinates with Ops. Training programs to include fast tract manager, AMD and crew training
  • Coordinates classroom training and proficiency testing, conducts performance reviews of DMs and supervises reviews of General and Assistant Managers
  • Holds periodic meetings with GMs and DMs for institutional and information purposes
  • Monitors competitors to maintain a competitive, profitable pricing situation· Prepares restaurant and company budgets
  • Prepares restaurant and company budgets
  • Maintains stores operational standard or higher
  • Assists GMs and DMs with management staffing
  • Helps each DM to succeed with training and development
  1. Must have a minimum of 5 years as a Multi Unit Supervisor
  2. Must interview with the Chief Executive Officer and the Chief Operating Officer

District Manager
  • Instructs, trains, coaches and develops the GM to become a highly proficient manager in each location
  • Assists GM in obtaining all goals and objectives
  • Trains AMs and crew
  • Assists in the selection of new management ensuring all company policies, procedures and manuals are enforced and that all federal, state, and local laws are in compliance with each restaurant
  1. Possess problem solving techniques, knowledge of all operational standards, expert knowledge of equipment and people skills to guide and direct each GM without encroaching on their responsibilities
  2. Must have a minimum of 6 months as an Operations trainer
  3. Must interview with Chief Executive Officer and Chief Operating Officer
Operations Trainer
  • Oversees the continued development of the C.R.T. stores and overall training program
  • Helps in the establishment of any rally meetings or GM gatherings
  • Helps the DMs with new product rollouts
  • Assists with the development of training classes
  • Works with and develops managers that are not succeeding
  • Assists in the implementation of certifications
  • Works with DMs on “Needs Improvement” restaurants
  1. Must have had a minimum of 1 year as a Certified Trainer
  2. Must interview with the Regional Directors of Operations and Chief Operating Officer

Certified Restaurant
Trainer
A CRT is:
  • A person who has demonstrated the ability to multi-task and take on additional responsibility in addition to running one of our stores
  • Is responsible for the trainees. Our success has a lot to do with the training of our people
  • Acts as a sounding board for new or improved operational ideas, and
  • Is responsible for executing the BK systems 100% of the time
  1. Must have a minimum of 3 months as a GM
  2. Must pass training store certification done by Operations Trainer and maintain on a quarterly basis

General Manager
Salary Position

The General Manager:
  • Is responsible for development of all management and employee Team Members mentioned above
  • Coordinates all teams to achieve the goals of the restaurant (goals set by both the DM and the Company)
  • Is accountable for all that goes on in the restaurant and thus must be strong on delegation and follow-up
  • Repairs and maintenances upkeep
  1. Must have a minimum of 3 months as an Assistant Manager
  2. Pass interview by DM & RDO, or
  3. Those hired in as GMs need 6 wks. in CRT store & DM and OPS Trainer must certify Mgr. Also, GMs must pass interview with RDO

Assistant Manager
Salary Position

Assistant Manager are accountable for:
  • Helping the profitability of restaurants with regards to labor, PLV, waste, Gross Profit Margins, and more
  • Maintaining an 80% or above average on all evaluations done by all supervisors and any done by BKC
  • The training and cross training of all employees, and
  • Creating an environment that establishes Burger King as the employer of choice· Assisting the GM with any staffing needs for the restaurant
  1. Requires strong follow-up in the areas of Quality, Service and Cleanliness
  2. Must have minimum of 3 months as a Shift Coordinator
  3. Pass certification by DM and pass certification by ops trainer, or
  4. Managers hired in as Assistant Managers need 6 weeks in C.R.T. store & DM and OPS Trainer must certify mgr

Shift Coordinator
(Formerly called “Shift Manager”)

Shift coordinators are accountable for:
  • Helping the profitability of the restaurants in regards to labor, PLV, waste, gross profit margins, etc.
  • Maintaining an 80% or above average on all evaluations done by all supervisors and any evaluations done by BKC
  • The training and cross training of all employees and creating an environment that establishes Burger King as the employer of choice
  1. Position requires strong follow-up in the areas of quality, service and cleanliness
  2. Must have a minimum of 3 months in the Team Leader position and passed BMT and AFS, pass certification by DM and pass certification by ops trainer, or
  3. Managers hired in as Shift Coordinators need 6 weeks in C.R.T. store & DM and Ops Trainer must certify mgr

QSC Leader
(QSC = Quality Service Cleanliness)
(Formerly called “Team Leader”)

Responsibilities include the description for GSE leader and Production leader and also the QSC Leader is also responsible for:
  • Taking out voids, making change from drawer to drawer
  • Following up on completion of cleaning jobs assigned to Team Members
  • Answering the phone and taking complete messages
  • Calling stock levels and monitoring food quality
  • Changing of the daily planner board as needed
  • Positioning the Team Members based on Mgrs. Positioning Guide
  • Ringing up employee meals
  • Implementation and support of store goals and total support of the restaurant management team
  1. Minimum of 6 months and meet all requirements of the Production Leader & GSE Leader
  2. Attend BMT & AFS class in this position
  3. Pass background check
Cleaning Coordinator
(Formerly called “Porter”)
  • Must be able to maintain overall cleanliness of restaurant by consistently following the cleaning guide without necessary management supervision
  • Must have high standards. The report card consists of cleaning scores from all series 1 shops or any restaurant progress reports from the DM
  1. Must interview with GM at which time an explanation and expectations will be provided by GM, explaining the position

GSE
(GSE = Guest Service Expert) Formerly called “Head Cashier”

  • Achieves 100% accuracy of all orders
  • Is very neat in appearance, very enthusiastic and courteous
  • Is able to achieve 3 minute door-to-door service and 2:30 Drive-Thru service when manager is not on floor
  • Is responsible for assisting manager with training other Team Members in the Guest Service Procedures, and in assisting with the QSC checklist and monitoring for expired products on the heat chute
  • In addition, interviews guests for feedback on the restaurant’s performance and handles guest complaints using L.A.S.T. approach
  1. Minimum of 3 months as a Team Member
  2. Friendliness & Cleanliness DVD
  3. Trained on GSE procedures (Plus1)
  4. Proficient on front and Drive-Thru
  5. Consistently use and coach 8 steps of Guest Service
  6. Training received on administering RTT
Production Leader
Production Leader is responsible for:
  • Consistently following all standard preparation procedures without Mgmt supervision
  • Assisting Mgmt in training all kitchen procedures
  • Monitoring all hold times marked
  • Monitoring availability of soap/sanitizer/paper towels
  • Completing QSC checklist, all cookouts, & ensuring all stations remain at level
  • Completing a phase 1 kitchen certification daily when working
  1. Minimum of 3 months as a Team Member
  2. Food Safety DVD
  3. Phase 1 kitchen DVD
  4. Knowledge of all station procedures
  5. Knowledge to take equipment/product temperatures
  6. Training received on administering RTT

Team Member
Formerly called “Crew Member”

Team members are responsible for:
  • Achieves 100% accuracy of all orders
  • Is very neat in appearance, very enthusiastic and courteous
  • Is able to achieve 3 minute door-to-door service and 2:30 Drive-Thru service when manager is not on floor
  • Is responsible for assisting manager with training other Team Members in the Guest Service Procedures, and in assisting with the QSC checklist and monitoring for expired products on the heat chute
  • In addition, interviews guests for feedback on the restaurant’s performance and handles guest complaints using L.A.S.T. approach
  1. Minimum of 3 months as a Team Member
  2. Friendliness & Cleanliness DVD
  3. Trained on GSE procedures (Plus1)
  4. Proficient on front and Drive-Thru
  5. Consistently use and coach 8 steps of Guest Service
  6. Training received on administering RTT