Restaurant Manager

Dunkin (Quality Brand Group)•Princeton, TX

14d•$48,000 - $55,000

About The Position

The Restaurant Manager at Quality Brand Group LLC, a Dunkin’ franchisee, administers and oversees team-member recruitment and development and ensures operational standards for quality, service, and cleanliness are properly implemented. The manager helps set and achieve store sales and profitability goals, operates the restaurant cost-effectively, and is accountable for the store’s full profit-and-loss statement. The role requires engaged leadership and ongoing attention to the needs of customers and employees, with a focus on continuously improving store operations. During an assigned shift, the Restaurant Manager manages the people and processes needed to deliver a friendly guest experience, ensure products are prepared to operational and quality standards, and oversee service. The manager provides leadership and direction through Shift Leaders and/or an Assistant Manager, or directly, and is responsible for counseling, disciplining, promoting, and terminating store-level employees.

Requirements

Food service industry experience is required.
Restaurant, retail, or supervisory experience is required.
Food Safety and Serve Safe certification.
Must be able to fluently speak and read English.
Math and writing skills.
Ability to anticipate and understand guests’ needs and exceed their expectations.
Ability to set compelling targets and deliver on commitments.
Ability to make sound decisions based on analysis, experience, and judgment.
Ability to build effective teams and enable team members to make decisions and celebrate success.
Must be physically and mentally capable of learning to operate standard restaurant equipment; minimum age requirements may apply.
Ability to lift 30 to 50 pounds and perform pushing, pulling, stretching, and continuous bilateral use of fingers and wrists.

Nice To Haves

Highly motivated and enthusiastic, with demonstrated ability to think and work independently.

Responsibilities

Lead operational excellence and maintain a strong focus on guest satisfaction.
Recruit, develop, train, and lead team members; provide direction, motivation, and coaching.
Ensure operational standards for quality, service, cleanliness, product preparation, and guest experience are followed.
Set and achieve sales and profitability goals, control expenses, and manage the store’s financial performance and P&L.
Manage purchasing, scheduling, sales, training, and physical-facilities maintenance.
Make personnel decisions, including counseling, disciplining, promoting, and firing store-level employees.
Manage shift processes and people to deliver a friendly guest experience.