The Restaurant Manager (RM) has overall responsibility for managing daily operations of a single restaurant (10-45 employees) to ensure delivery on guest satisfaction, and to obtain desired restaurant outcomes (i.e., increased sales, profitability, and employee retention). The RM leads the restaurant management team and oversees the financial controls, operations, people development, Guest service and BKC compliance within the restaurant across all shifts. A RM should be able to work long and/or irregular shifts, including extra shifts, as needed, for proper functioning of the restaurant. This position is overseen by a Business Manager (BM) and directly manages Team Members and Assistant Managers. This position interacts with restaurant team members, restaurant management, Business Manager, customers, members of the field operations team and outside vendors.