Restaurant Management

Dunkin'•Peabody, MA

17d

About The Position

The Restaurant Manager develops the team through strong, positive leadership and constructive feedback. The manager delivers a great guest experience through operational excellence while contributing to profitable sales, and oversees restaurant operations in accordance with Dunkin’ and franchisee standards and applicable laws. The role promotes a guest-first culture by providing quality products prepared according to recipes and guest orders, fast and friendly service, and a clean restaurant. The manager recruits, trains, and develops employees; ensures shifts are appropriately staffed; maintains safety, food safety, and sanitation standards; and drives service, quality, productivity, and profitability. The position also executes marketing promotions and new product launches, sets sales goals, tracks results, and uses audits and action plans to improve operations. The employer is Cafua Management Company, a family-owned and operated Dunkin’ franchisee. The posting notes that the franchisee—not Dunkin’ Brands or its affiliates—would be the employer if hired. The company describes a People First culture and states that it is an equal-opportunity employer.

Requirements

Must be able to lift a minimum of 30 pounds.
Must be able to stand for more than 6 hours at a time.
Must be at least 18 years old.
Must be authorized to work in the United States.
Must be fluent in English.

Responsibilities

Recruit, hire, train, and develop employees.
Communicate job expectations to employees.
Plan, monitor, appraise, and review employee performance.
Coach and provide feedback; discipline employees when appropriate.
Create and maintain a guest-first culture.
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.
Execute new product rollouts, including team training, marketing, and sampling.
Set sales goals and track results.
Engage with guests, seek feedback, and resolve guest concerns in a timely manner.
Read and interpret reports to establish goals and deliver results.
Manage performance and development of direct reports, including individual development plans, progress discussions, and training support.
Address operational issues, identify root causes, make decisions, and implement solutions.
Understand and manage profit-and-loss and other key financial measures and performance levers.