Restaurant Management

Dunkin'•Fall River, MA

20h

About The Position

The Restaurant Manager develops the team through positive leadership, training, coaching, and constructive feedback. The role is responsible for delivering a strong guest experience and profitable sales through operational excellence, while overseeing restaurant operations in accordance with Dunkin’ and franchisee standards and applicable laws. The manager promotes a guest-first culture centered on quality products prepared to order, fast and friendly service, and a clean restaurant. They recruit and develop employees, ensure shifts are staffed appropriately, maintain safety and food-safety standards, execute brand systems and marketing initiatives, monitor performance and costs, and set and track sales goals.

Requirements

Must be at least 18 years old.
Must be authorized to work in the United States.
Must be fluent in English.
Must be able to lift at least 30 pounds.
Must be able to stand for six or more hours at a time.
Demonstrated ability to lead and develop a team, provide feedback, and build constructive working relationships.
Ability to focus on guest needs, resolve concerns, and maintain service standards.
Ability to interpret reports, set goals, and work toward business results.
Ability to identify and resolve problems, make decisions, and address root causes.
Working knowledge of profit and loss and other key financial measurements.

Responsibilities

Recruit, hire, train, and develop employees.
Communicate job expectations and review employee performance; provide coaching, feedback, and discipline when appropriate.
Create and maintain a guest-first culture and deliver a positive guest experience.
Ensure shifts are staffed with qualified team members to meet guest-service goals.
Maintain a safe, secure, and healthy environment by following and enforcing safety, food-safety, and sanitation guidelines and applicable laws.
Ensure brand standards and systems are executed.
Prepare and complete action plans and implement production, productivity, quality, and guest-service standards.
Complete audits and implement plans to improve systems.
Control costs to help maximize profitability.
Execute in-restaurant marketing promotions in a timely manner.
Implement new product rollouts, including team training, marketing, and sampling.
Set sales goals and track results.
Address guest concerns, gather feedback, and seek ways to improve the guest experience.
Use reports and financial measures to identify business trends, set goals, and make operational adjustments.
Develop employees through individual development plans, challenging assignments, coaching, and support for training opportunities.