F&B General Manager

Dufry Careers•Dallas, TX

11d•$55,932 - $63,922

About The Position

The Retail F&B General Manager I oversee the operations of a Quick Service Restaurant (QSR) or a small cluster of restaurants/points-of-sale generating up to $5M in annual sales. This role ensures operational excellence, financial performance, and compliance with brand standards while fostering employee engagement and delivering exceptional customer experiences. The rate of pay for this position is: $55,932.00 - $63,922.00 + quaterly bonus

Requirements

Minimum 5–7 years of restaurant management experience, including QSR, casual dining, or full-service operations.
At least 3 years of P&L management experience.
Degree in Food Service Management or Culinary program may substitute for experience.
Proficiency in restaurant management systems and POS platforms.
Ability to interpret financial reports and KPIs (sales, labor cost, inventory turnover).
Knowledge of food safety regulations and compliance standards.
Strong leadership, delegation, and team development skills.
Excellent problem-solving, decision-making, and communication abilities.
Ability to manage multiple priorities and drive operational excellence.

Responsibilities

Ensure proper execution of opening and closing procedures; hold Shift Managers accountable for operational checklists and standards.
Manage workforce planning, scheduling, and shift coverage; interview, hire, promote, and terminate associates as needed.
Coach, mentor, and recognize staff; champion diversity, inclusion, and engagement behaviors; maintain accurate associate contact information.
Accept full P&L responsibility; analyze operational and financial reports; implement strategies to achieve revenue and profitability goals.
Oversee ordering, receiving, and vendor coordination; maintain equipment functionality; minimize waste and support food donation programs.
Ensure adherence to brand standards, CBAs, lease agreements, and landlord requirements; implement marketing programs and promotional activities.
Conduct on-the-job training; assess skill levels; embrace technology and train staff on new systems and processes.
Resolve complex customer and associate issues; develop creative strategies to increase revenue and enhance service quality.
Maintain compliance with federal, state, and local health and safety standards; train staff on safety protocols and audit readiness.
Utilize management systems (e.g., POS, inventory, scheduling platforms); champion adoption of new technologies.