Burger King is a global fast-food leader known for its flame-grilled burgers, operating over 17,000 restaurants in more than 100 countries, serving millions daily.
Miami, FL
The year is 1954. Dave and Jim*, two budding entrepreneurs, are on a mission to re-design the perfect broiler, one that will infuse flame-grilled goodness into every burger. And that's how our brand was born. Today the Burger King Corporation, its affiliates and its franchisees collectively operate more than 17,000 restaurants in more than 100 countries and U.S. territories, serving over 11 million guests per day and they’re still coming back for that flame-grilled flavor. The Burger King® brand is owned by Restaurant Brands International Inc. (“RBI”), which owns three of the world’s iconic quick service restaurant brands – Burger King®, Tim Hortons®, and Popeyes Louisiana Kitchen®. But we still have room to grow – and that’s where you come in. We need strong operations, bold marketing, and the best people around to make these brands great. And if we like what we see, there’s no limit to how far you could go here. For more information and exciting career opportunities, please RBI’s website at www.rbicareers.com. For more information about Burger King Corporation, please visit the company’s website at www.bk.com or follow us on Facebook and Twitter. Burger King is a registered trademark of Burger King Corporation. All rights reserved. Please visit www.bk.com for more information on Burger King Corporation trademarks. * Dave Egerton and Jim McLamore, original founders of the Burger King® brand.
Sur place · Pembroke
The manager is responsible for planning, directing, and evaluating daily restaurant operations while supervising a team of 5-10 people. Key duties include managing budgets, inventory, supplier negotiations, and ensuring health and safety regulations are met.
Sur place · Pembroke
Plan, organize, and evaluate daily restaurant operations while managing a team of 5 to 10 people. Responsibilities include handling financial records, managing inventory, and ensuring high standards of customer service and safety.
Sur place · Fort St. John
The attendant is responsible for preparing simple food items, serving customers at counters, and taking orders. Additionally, they must maintain cleanliness by clearing tables and stocking refrigerators and salad bars.
Sur place · Fort St. John
Responsible for serving food to customers at the counter or buffet and preparing simple dishes. Duties include cleaning tables, packaging takeout food, and maintaining refrigerators and salad bars.
Sur place · Niagara Falls
Supervise and coordinate food preparation staff while managing inventory, budgets, and quality control standards. Handle customer complaints and ensure all health and safety regulations are strictly followed.
Sur place · Niagara Falls
Supervise and coordinate food preparation staff while ensuring quality control standards are met. Manage operational tasks including budgeting, inventory records, and addressing customer complaints.
Sur place · Saint John
The restaurant director is responsible for overseeing staff performance, planning daily operations, and ensuring customer satisfaction. They will also manage inventory and ensure compliance with health and safety regulations.
Sur place · Saint John
The restaurant manager is responsible for overseeing daily operations, including staff management and customer service. They will also ensure compliance with health and safety regulations and participate in marketing efforts.
Sur place · Victoria
The role involves planning and evaluating daily restaurant operations, including staff scheduling and training. It also requires managing inventory, ensuring health and safety compliance, and handling customer service and catering arrangements.
Sur place · Victoria
The role involves planning and evaluating daily restaurant operations, including staff scheduling and training. It also requires managing inventory, ensuring health and safety compliance, and handling customer service and catering arrangements.
Sur place · Victoria
The role involves planning and organizing daily restaurant operations, including staff scheduling and training. Key duties include maintaining inventory, ensuring health and safety compliance, and managing customer relations.
Sur place · Victoria
The role involves planning and organizing daily restaurant operations, including staff scheduling and training. Key duties include maintaining inventory, ensuring health and safety compliance, and managing customer relations.
Sur place · Winnipeg
The Restaurant Manager is responsible for planning, organizing, and evaluating daily operations while managing a team of 5 to 10 people. Key duties include financial reporting, inventory control, and ensuring high standards of customer service and safety.