General Manager

Bluemont Group, LLC.•Morristown, TN

15d•$62,000 - $70,000

About The Position

General Managers lead a team to deliver strong guest experiences and profitable sales, and are responsible for the restaurant’s overall operation in accordance with Dunkin’ standards. They oversee team development, guest satisfaction, operational standards, and restaurant profitability. The role includes completing required training, including ServSafe certification, and complying with restaurant, Brand, and franchisee policies. The standard workweek is 45 hours and may include additional hours based on business needs. It consists of five shifts of at least nine and a half hours, including a 30-minute rest break. General Managers are expected to work during peak business hours and must work Thursdays, Fridays, and Saturdays. Typical workdays should not start before 6:00 AM unless business requirements dictate otherwise and the District Manager approves. The remaining weekly hours are determined collaboratively with the District Manager, who must approve scheduling accommodations outside the guidelines.

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, effective communication, and resolution of employee concerns.
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 foster urgency in responding to guests.
Ensure Brand standards and systems are executed.
Engage and empower teams to develop solutions that improve business results.
Complete required training, including ServSafe certification.
Drive sales through effective execution of restaurant standards and marketing initiatives.
Delegate and lead processes to control labor costs, food costs, and cash.
Promote team and guest safety through preventative maintenance and cleanliness.
Analyze restaurant conditions and business results, identify opportunities, and create action plans with the team to achieve goals.
Comply with restaurant, Brand, and franchisee policies.
Work peak business hours, including required Thursdays, Fridays, and Saturdays, and coordinate scheduling with the District Manager.