2-5
General Manager
4/1/2026
The General Manager assists in managing the hiring and training of restaurant staff, oversees staff schedules, and ensures customer satisfaction. They also handle customer complaints, manage food and labor costs, and conduct daily inspections for compliance with health and safety standards.
Salary
87000 - 100000 USD
Working Hours
40 hours/week
Company Size
51-200 employees
Language
English
Visa Sponsorship
No
About The Company
Our founder Phil Jensen had a vision. He wanted to serve burgers and high-quality fare to the people of Seattle. He envisioned food that was healthier and higher quality than most, at a price that was more affordable than gourmet restaurants. In 1952, he was approached by 2 brothers who wanted Phil to open a restaurant in the University District. Phil took them up on their offer, and so began the original Burgermaster!
Since that day, Burgermaster has expanded to 5 locations across the Puget Sound region: the original University District location, Bellevue, Aurora Avenue in Seattle, Mill Creek, and Mount Vernon. The business is still owned and operated by the Jensen family. Phil’s grandson Alex is the third-generation owner; you’ll often see him helping out at the restaurants!
Burgermaster was started as a 50’s style drive-in restaurant, and we’ve stuck with that business model. We love being able to provide service to our customers in the comfort of their own car, while providing a nostalgic experience that is unlike any other! The original University District location was converted into our only sit-down restaurant, but all other locations still have the iconic drive-in stalls where customers order from Carhops.
Since 1952, Phil’s vision of top-tier food has stood strong. In 1984, Burgermaster was one of the first restaurants to begin serving grass-fed beef! We’ve continued to refine our ingredients since then to serve only the very best, including local produce, antibiotic-free meats, and wild-caught cod. We still make our famous tartar sauce from Phil’s original recipe, passed down through generations!
About the Role
Description
Role and Responsibilities
- Assists in managing the hiring and training of restaurant staff.
- Works with Manager to organize and oversee the staff schedules, including managing callouts to ensure proper coverage.
- Works with Manager to estimate and manage food, beverage, and labor costs.
- Ensures customer satisfaction with all aspects of the restaurant and dining experience.
- Handles customer complaints, resolving issues in a diplomatic and courteous manner.
- Proactively manage employees by owning development, training, and ensuring a great place to work.
- Works with Manager to conduct performance evaluations that are timely and constructive.
- Works with Manager to handle discipline and termination of employees in accordance with restaurant policy.
- Oversees and conducts daily inspection of food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
- Works with Manager on inventory and purchases food and supplies.
- Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.
- Proactively works with Executive Team to develop programs to drive revenue growth in the restaurants.
- Maintains sales records and tracks cash receipts.
- Prepares and submits reports and other documentation requested by Corporate Leadership.
- Performs other duties as assigned.
Required Knowledge, Skills, and Abilities
- Strong supervisory and leadership skills.
- Excellent interpersonal skills with a focus on customer service.
- Excellent time management skills.
- Excellent organizational skills and attention to detail.
- Familiarity with food handling, safety, and other restaurant guidelines.
- Proficient with Microsoft Office Suite or related software.
- Strong oral and written communication, Spanish language a plus.
Education and Experience
- High school diploma or equivalent required.
- Previous restaurant experience required; management experience preferred.
- Successful completion of corporate training program required.
Work Environment
- Ability to traverse all parts of the restaurant quickly.
- Prolonged periods sitting at a desk and working on a computer.
- Must be able to lift 50 pounds at times.
- Time divided between desk work, working in restaurant, and meetings.
- Must be comfortable working long hours, including nights and weekends.
Benefits
- Health
- Dental
- Vision
- Life
- Vacation
- Sick Pay
- Paid meal while on shift
- 401(k)
$87,000 – $100,000 annually plus bonus
Key Skills
Supervisory SkillsLeadership SkillsInterpersonal SkillsCustomer ServiceTime ManagementOrganizational SkillsAttention To DetailFood HandlingSafety ComplianceCommunication SkillsMicrosoft Office SuiteSpanish Language
Categories
Management & LeadershipFood & BeverageHospitality
Benefits
HealthDentalVisionLifeVacationSick PayPaid Meal While On Shift401(k)
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