General Manager - Dairy Queen

BFS Foods Inc•Morgantown, WV

11d•Onsite

About The Position

The General Manager is responsible for overseeing all restaurant operations, including financial performance, product production, inventory, personnel, sales, and marketing. The goal is to create positive memories for all who interact with Dairy Queen (DQ) and Orange Julius (OJ), ensuring the restaurant operates within established guidelines and sets high standards for a great team environment.

Requirements

Minimum 1-3 years of restaurant management experience, with responsibility for restaurant profit and loss.
Previous quick service restaurant experience strongly preferred.
High School diploma or equivalent required.
Proven track record of effectively managing COGS and labor.
ServSafe® certified or approved equivalent.
Strong hospitality and customer service skills.
Ability to be a strong trainer and coach.
Excellent track record of coaching and developing employees and resolving employee relations issues.
Ability to motivate and retain a strong team.
Highly organized and detail-oriented.
Capability to oversee all aspects of the business and multiple areas simultaneously in a fast-paced environment.
Ability to set clear goals and work to achieve them.
Proficiency with computers and Point of Sale systems.
Willingness to follow directions and meet DQ and OJ standards.
Integrity and honesty.
Must have the ability to perform under pressure in a high-volume restaurant.
Must have the ability to work in and out of different temperature ranges.
Must have the ability to stand for long periods of time.
Must have the ability to lift up to 50 pounds.
Must have the ability to work around nuts and other allergens.

Nice To Haves

Previous quick service restaurant experience

Responsibilities

Oversee entire restaurant operations including financial performance, product production, inventory, personnel, sales, and marketing.
Ensure restaurant is operated within guidelines established by owner and franchisor.
Set high standards and create a great environment for the team to work.
Strive for operational levels that meet or exceed customer expectations in quality, service, and atmosphere.
Ensure management and crew are trained on PRIDE systems, recipes, and safety practices.
Incorporate PRIDE systems into daily operations.
Manage restaurant profit & loss to optimize sales and profit, analyzing COGS, maintaining inventory, projecting demand, and adjusting labor.
Prepare financial and sales forecasts and budgets, review financial reports, and establish financial controls.
Develop and implement strategies to increase average meal checks and customer visits.
Ensure customer service meets or exceeds company standards.
Establish standards for handling customer concerns and ensure complaints are promptly addressed.
Manage open complaints and ensure follow-up is documented.
Understand the importance of speed of service and resolve workflow bottlenecks.
Build relationships with regular customers.
Hire, train, coach, and develop the management team and hourly crew members.
Ensure thorough training and new hire orientations take place.
Clearly communicate job expectations and provide ongoing feedback.
Responsible for effective scheduling to meet staffing requirements and labor goals.
Conduct formal employee performance appraisals.
Role model and enforce policies and procedures.
Maintain a positive working relationship with staff to foster a cooperative environment.
Ensure ServSafe® certification or approved equivalent.
Prioritize food safety training and ensure proper practices are followed.
Maintain a safe, secure, and healthy facility environment.
Ensure all health, safety, and sanitation requirements are met.
Train staff on emergency procedures and lead response to events.
Attract new customers and increase sales through marketing promotions and activities.