General Manager
About The Position
The General Manager is responsible for the overall operation of the restaurant according to Dunkin’ standards, developing a dedicated team that delivers great guest experiences and profitable top-line sales. The role leads the team, restaurant operations, and profitability while ensuring guest satisfaction, brand standards, and compliance with restaurant, brand, and franchisee policies. The standard workweek is 45 hours, with additional hours possible based on business needs. It consists of at least five shifts of nine and a half hours, including a 30-minute rest break. The General Manager is expected to work during peak business hours, especially Thursdays, Fridays, and Saturdays, which are required workdays. Typical shifts should not start before 6:00 AM unless business requirements dictate otherwise and the District Manager approves. Remaining weekly hours are determined collaboratively with the District Manager, 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
- Foster a respectful team environment through coaching, feedback, recognition, effective communication, and resolution of employee concerns.
- Hire, train, and develop employees; plan staffing levels to meet guest and business needs.
- Continue learning and share knowledge and skills to support the development of others.
- Hold themselves and the team accountable for responsibilities and results.
- Prioritize guest satisfaction and model exceptional guest service with a sense of urgency.
- Ensure brand standards and systems are executed, and empower teams to develop solutions that drive business results.
- Complete required training, including ServSafe certification.
- Drive sales through effective execution of restaurant standards and marketing initiatives.
- Lead processes to control labor costs, food costs, and cash.
- Promote the safety and security of team members and guests through preventative maintenance and cleanliness.
- Analyze restaurant conditions and business results, identify opportunities, and develop action plans with the team to achieve goals.
- Comply with restaurant, brand, and franchisee policies.
- Work required peak business days, including Thursdays, Fridays, and Saturdays.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
