General Manager - Dairy Queen

BFS Foods Inc•Morgantown, WV

3d•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 the restaurant and to ensure operations are conducted within established guidelines while setting high standards and fostering a great work 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 to others.
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 with the capability to oversee multiple areas simultaneously in a fast-paced environment.
Ability to set clear goals for the business and actively work to achieve them.
Proficiency with computers and with Point of Sale systems.
Willingness to follow directions and a commitment to meet DQ and OJ standards.
Integrity; does the right thing even when no one is looking, is honest, and earns trust.
Must have the ability to perform under pressure in a high-volume restaurant including moving and responding quickly for long periods of time.
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.
Perform such similar, comparable, or related duties as may be required or assigned.

Nice To Haves

Previous quick service restaurant experience strongly preferred.

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 all management and crew are trained and knowledgeable on PRIDE systems, recipes, food safety, and restaurant safety practices.
Incorporate PRIDE systems and routines into daily operations.
Execute the restaurant’s business plan by working with the District Supervisor.
Manage restaurant profit & loss to optimize sales and profit, analyzing COGS and taking corrective action.
Maintain inventory, project demand changes, and adjust labor accordingly.
Ensure cash control and security procedures are followed.
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 and appropriately addressed.
Manage open complaints and ensure follow-up is documented.
Understand the importance of speed of service and resolve workflow bottlenecks.
Build relationships with return or preferred patrons.
Hire, train, coach, and develop the store management team and hourly crew members.
Ensure thorough training and new hire orientations take place.
Clearly communicate job expectations and provide ongoing feedback on performance.
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 and pleasant work climate.
Ensure ServSafe® certification or approved equivalent.
Prioritize food safety training and ensure proper practices are visible and active.
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 by developing and implementing marketing promotions and activities.
Identify and evaluate local competitors’ marketing efforts.
Evaluate program results and identify changing consumer demands.