Area Manager

Dairy Queen; Albuquerque (NM); On-site; USD 65,000 - 85,000; Full time

Job summary

Dairy Queen is seeking an experienced Restaurant General Manager to lead multiple locations under a franchisee. You will oversee operations, drive profitability, control costs, develop staff, and ensure guest satisfaction with the brand standards.

Responsibilities include managing P&L, implementing marketing initiatives, training managers, and ensuring compliance with health and safety guidelines while fostering a positive team environment in a high-volume restaurant.

Qualifications

• Minimum 5–7 years of restaurant management experience, QSR experience preferred.
• High School diploma or equivalent required.
• Ability to lead multiple locations and motivate others.
• Proven track record in managing COGS and labor.
• Detail-oriented with the capability to oversee all aspects of the business in a fast-paced environment.
• Must be able to travel to meetings/seminars as needed.

Responsibilities

• Oversee and manage areas of each restaurant and make final decisions.
• Manage each restaurant’s P&L to optimize profit, control COGS, labor and controllables.
• Ensure PRIDE systems and routines are incorporated into day-to-day operations.
• Develop and achieve each restaurant’s business plan with owner and consultants.
• Ensure guest service meets company standards.
• Respond to customer complaints promptly to resolve issues.
• Organize local restaurant marketing and promotions to increase sales.
• Staff, train and develop restaurant general managers.
• Hire and terminate all management staff within guidelines.
• Support development of new stores.
• Maintain positive working relationships to maximize morale and productivity.

Skills

Restaurant management

Leadership

Customer service

P&L management

COGS control

Labor scheduling

Staff development

Marketing coordination

Problem solving

Education

High School diploma or equivalent

Tools

POS systems

Job description

You are applying for a job with a franchisee of the Dairy Queen® system and not American Dairy Queen Corporation or International Dairy Queen, Inc. Franchisees are independent business owners. The franchisee of this restaurant will be your employer if you are hired and will make all hiring, wage, hour, and other employment-related decisions.”

We strive to create positive memories for all our fans so we are looking for positive, energetic employees who are passionate about the Dairy Queen® brand and delivering exceptional customer (fan) service. Management roles at Dairy Queen are responsible for managing dining room and kitchen functions while motivating the team to deliver an excellent fan experience. Applicants should be eager to lead, do things right, be accountable, have ownership in what they do, and be able to create smiles and stories for our fans. If you are a management professional who is looking take on a fun and rewarding new challenge, join our team! Our commitment to your continued professional development makes this a great opportunity for you to build a career with us. If you want more out of your career, Dairy Queen is the right place!

Job Functions:

• Oversee and manage areas of each restaurant and make final decisions on matters of importance.
• Manage each restaurant’s P&L to optimize manageable profit, control COGS, Labor, and Controllables (semi-fixed expenses).
• Ensure that all PRIDE systems and routines are incorporated into the day-to-day operations of each restaurant.
• Responsible for the development and achievement of each restaurant’s business plan by working with the owner and interacting with ADQ Business Consultants, field staff or territory operator.
• Ensure guest service in all areas in each restaurant meets company standards.
• Respond to customer complaints, taking prompt and appropriate action to resolve problem and ensure customer satisfaction is maintained in each restaurant.
• Organize and implement local restaurant marketing in each restaurant as well as regional and national marketing promotions to increase restaurant sales.
• Staff, train and develop restaurant general managers through orientation, ongoing feedback, the establishment of performance expectations and by conducting performance reviews.
• Expected to exercise good judgment in decision-making and reporting issues to the Owner.
• Perform other duties and responsibilities as requested by owner or owner’s appointee.
• Responsible for hiring and terminating all management staffing within all state/federal guidelines.
• As needed support of the development of new stores

Accountability:

• Manage the operation of each assigned restaurant through the development and growth of staff, sales and profitability to meet goals established in each location’s business plan.
• Ensures each restaurant is in accordance with established company standards, policies and procedures.
• Ensure all stores follow all state/federal guidelines, i.e. Board of Health, etc.
• Assist in the success of each restaurant by ensuring guest satisfaction through adhering to company standards for quality, value, service and cleanliness.
• Maintain a positive working relationship with each restaurant to foster and promote a cooperative and pleasant working climate, which will be conducive to maximize employee morale, productivity and efficiency.

Requirements:

• Minimum of five to seven years of restaurant management experience required, QSR experience strongly preferred.
• High School diploma or equivalent required.
• Must be able to manage and provide leadership to multiple locations assigned by the owner.
• Must have a sense of urgency and the ability to motivate others to perform.
• Proven track record in management of COGS and labor.
• Qualified candidates must have excellent customer service and employee relation skills.
• Must be detail oriented with the capability to oversee all aspects of the business and multiple areas simultaneously in a fast-paced environment.
• Must be able to perform under pressure in a high-volume restaurant including moving and responding quickly for long periods of time.
• Must be able to perform all functions required of any job in the restaurant; travel to various meetings/seminars as called for by the ownership group.
• Interact with the public and co-workers constantly during shifts.
• Must have the ability to work with various people, ages, circumstances and be called upon to meet the highest values and standards.
• Must be able to work in and out of different temperature ranges.
• Capability to stand for long periods of time and ability to lift up to 50 pounds.
• Must have excellent customer service skills, exhibit good manners, proper personal hygiene, positive attitude, and promptness.