General Manager - Dairy Queen

BFS Foods Inc•Cranberry Township, PA

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 Dairy Queen and Orange Julius. This role ensures the restaurant operates within established guidelines, sets high standards, and fosters a great working environment for the team.

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; enjoys engaging with the customer.
Ability to be a strong trainer and coach to others on restaurant routines, systems, and customer interaction.
Excellent track record of coaching and developing employees and resolving employee relations issues.
Ability to motivate and retain a strong team, and set a positive and upbeat store environment.
Highly organized and detail-oriented with the capability to oversee all aspects of the business and multiple areas simultaneously in a fast-paced environment.
Ability to set clear goals for the business and actively work to achieve and exceed them.
Proficiency with computers and 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.
Ability to perform under pressure in a high-volume restaurant, including moving and responding quickly for long periods.
Ability to work in and out of different temperature ranges.
Ability to stand for long periods of time.
Ability to lift up to 50 pounds.
Ability to work around nuts and other allergens.

Nice To Haves

Previous quick service restaurant experience

Responsibilities

Strive for operational levels that meet or exceed customer expectations in quality, service, and atmosphere.
Ensure all management and crew members are trained on PRIDE systems, product recipes, and food and restaurant safety practices.
Incorporate PRIDE systems and routines into daily operations to ensure shift success.
Manage restaurant profit and 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 visit frequency.
Ensure customer service meets or exceeds company standards and address customer concerns promptly.
Manage open complaints, ensuring 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 store management team and hourly crew members.
Conduct thorough training and new hire orientations, communicate job expectations, and provide ongoing feedback.
Create effective schedules to ensure proper staffing and meet 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 equivalent.
Prioritize food safety training, ensuring proper hand washing, product rotation, and temperature logging are active behaviors.
Maintain a safe, secure, and healthy facility environment by adhering to sanitation standards and complying with regulations.
Train staff on emergency procedures and lead response to events like accidents or robberies.
Attract new customers and increase sales by developing and implementing marketing promotions and activities.
Identify and evaluate local competitors' marketing efforts.
Evaluate marketing program results and identify changing consumer demands.