Restaurant Manager

Dunkin (Quality Brand Group)•Forney, TX

14d•$48,000 - $55,000

About The Position

The Restaurant Manager at Quality Brand Group LLC, a multi-store Dunkin’ franchisee, administers and oversees recruitment and team-member development, and ensures operational standards for quality, service, and cleanliness are implemented effectively. The manager helps set and achieve sales and profitability goals, operates the restaurant cost-effectively, and is accountable for the store’s full profit-and-loss statement. The manager provides leadership and direction to the store team, either directly or through Shift Leaders and/or an Assistant Manager. During assigned shifts, the manager oversees the people and processes needed to provide a friendly guest experience, prepare products according to operational and quality standards, and manage service delivery. The role includes responsibility for counseling, disciplining, promoting, or terminating store-level employees.

Requirements

Food-service industry experience is required.
Restaurant, retail, or supervisory experience is required.
Food Safety and Serve Safe certification.
Fluent spoken and written English.
Math and writing skills.
Ability to anticipate and understand guests’ needs and exceed 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 by placing people appropriately, enabling decision-making, and celebrating team success.
Ability to learn 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.
Motivated and enthusiastic, with the demonstrated ability to think and work independently.

Responsibilities

Lead operational excellence and maintain a focus on 100% guest satisfaction.
Recruit, develop, train, and lead team members; provide direction, motivation, communication, and coaching.
Ensure operational standards for quality, service, cleanliness, product preparation, and guest service are implemented.
Set and work toward sales and profitability goals, control expenses, and manage the store’s profit-and-loss performance.
Manage purchasing, scheduling, sales, training, and physical-facilities maintenance.
Manage assigned-shift processes and staff to deliver a great guest experience.
Counsel, discipline, promote, or terminate store-level employees.
Remain engaged with customer and employee needs and drive continuous improvement in store operations.