General Manager

Bluemont Group, LLC.•Pigeon Forge, TN

12d•$62,000 - $68,000

About The Position

General Managers lead a team focused on delivering excellent guest experiences and profitable sales, and are responsible for the restaurant’s overall operation in accordance with Dunkin’ standards. The role includes developing employees, maintaining guest-service and brand standards, managing restaurant costs and sales, and ensuring a safe and clean environment. The standard workweek is 45 hours, with additional hours possible based on business needs. The schedule consists of at least five shifts of 9.5 hours each, including a 30-minute rest break. General Managers are expected to work during peak business hours, particularly Thursdays, Fridays, and Saturdays, which are required workdays. Typical shifts should not start before 6:00 AM unless business needs dictate otherwise and the District Manager approves. The General Manager and District Manager determine the remaining weekly hours collaboratively, and scheduling accommodations outside the guidelines require District Manager approval.

Requirements

At least 2 years of experience managing employees in the restaurant, hospitality, or retail industry.
2 years of experience interviewing candidates and making hiring decisions.
2 years of scheduling experience.
2 years of inventory and truck-ordering experience.
5 years of cash-handling experience.
5 years of customer-service experience.
2 years of experience managing food and/or labor costs or metrics.
Active ServSafe certification or eligibility to receive ServSafe certification.
Successful completion of a background check and Motor Vehicle Report.

Nice To Haves

Preferably 2 years of experience working at a quick-service restaurant (QSR) in a salaried management position.

Responsibilities

Promote a respectful team environment through coaching, feedback, recognition, resolving employee concerns, and effective communication.
Hire, train, and develop employees, and plan staffing levels to meet guest and business needs.
Continue learning and share knowledge and skills to support others’ development.
Hold themselves and the team accountable for responsibilities and results.
Prioritize guest satisfaction, model exceptional service, and promote urgency in responding to guests.
Ensure brand standards, systems, and required training are completed, including ServSafe certification.
Engage and empower teams to develop solutions that improve business results.
Drive sales through effective execution of restaurant standards and marketing initiatives.
Delegate and lead processes to control labor costs, food costs, and cash.
Support the safety and security of employees and guests through preventative maintenance and cleanliness.
Analyze restaurant conditions and business results, identify opportunities, and create and execute action plans with the team to achieve goals.
Comply with restaurant, brand, and franchisee policies.
Work required peak business hours, including Thursdays, Fridays, and Saturdays, and coordinate the schedule with the District Manager.