Restaurant Manager

Dunkin (Quality Brand Group)•Plano, IA

14d•$48,000 - $55,000

About The Position

The Restaurant Manager administers, directs, and oversees recruitment and development of store team members and ensures operational standards for quality, service, and cleanliness are properly implemented. The manager operates the restaurant cost-effectively, helps set and achieve sales and profitability goals, and is accountable for the store’s full profit and loss statement. The role requires applying leadership and operational knowledge, staying engaged with customer and employee needs, and continuously improving store operations. During assigned shifts, the Restaurant Manager manages the people and processes needed to provide a friendly guest experience, ensure products meet operational and quality standards, and oversee service delivery. The manager provides leadership and motivation directly or through Shift Leaders and/or an Assistant Manager and is responsible for counseling, disciplining, promoting, or terminating store-level employees. The position includes leading operational excellence and guest satisfaction; training and developing team members; achieving financial goals and controlling expenses; communicating and coaching effectively; and managing purchasing, scheduling, sales, training, and physical-facility maintenance. Food service industry experience and Food Safety or Serve Safe Certification are required.

Requirements

Must be able to fluently speak and read English.
Math and writing skills.
Restaurant, retail, or supervisory experience required.
Food service industry experience required.
Food Safety or Serve Safe Certification.
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 by placing people in suitable roles, enabling decision-making, and celebrating team 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 movements involving pushing, pulling, stretching, and continuous bilateral use of fingers and wrists.
Highly motivated and enthusiastic, with demonstrated ability to think and work independently.

Responsibilities

Lead operational excellence.
Maintain a strong focus on 100% guest satisfaction.
Train and develop team members.
Achieve financial goals, including sales projections, and control expenses.
Use effective communication and coaching skills.
Manage purchasing, scheduling, sales, training, and physical-facility maintenance.
Recruit and develop team members and ensure operational standards for quality, service, and cleanliness are implemented.
Operate the restaurant cost-effectively and help set and achieve sales and profitability goals.
Manage assigned-shift processes and people to deliver a friendly guest experience and products that meet operational and quality standards.
Provide leadership, direction, and motivation to the store team, directly or through Shift Leaders and/or an Assistant Manager.
Counsel, discipline, promote, or terminate store-level employees.
Remain engaged with customer and employee needs and drive continuous improvement of store operations.
Be accountable for the store’s full profit and loss statement.