General Manager

Dunkin' - Franchisee Of Dunkin Donuts; Hilton Head Island (SC); On-site; USD 42,000 - 64,000; Full time

Job summary

Dunkin' Donuts in Hilton Head Island, SC is seeking a Restaurant Manager to oversee daily operations, lead a team, and ensure great guest experiences that drive top-line sales.

You will hire, train, coach and schedule staff, uphold brand standards, and monitor costs, cleanliness and safety to deliver consistent results in a fast-paced environment.

Qualifications

• Experience managing a front-of-house team.
• Knowledge of ServSafe or equivalent certifications.
• Ability to coach and develop staff and uphold brand standards.

Responsibilities

• Lead restaurant operations to deliver great guest experiences and meet sales goals.
• Coach and develop team, schedule staffing, and uphold brand standards.
• Monitor costs, ensure cleanliness, safety, and adherence to policies.

Job description

Restaurant Managers develop a team of dedicated people delivering great guest experiences and profitable top line sales. They are responsible for the overall operation of the restaurant according to Dunkin' Donuts standards.

Team Environment

Promote a team environment by fostering respect, providing coaching and feedback, recognizing achievements, resolving employee concerns and communicating effectively. Hire, train, and develop the right people and plan staffing levels to meet guest and business needs. Continuously learn while passing on knowledge and skills to help others develop and grow. Hold themselves and team accountable for responsibilities and results.

Operations Excellence for Guest Satisfaction

Hold guests as highest priority and role model exceptional guest service. Lead by example and promote an environment where there is a sense of urgency to satisfy guests. Ensure Brand standards and systems are executed. Engage and empower team to develop solutions that drive business results. Complete all required training including ServSafe certification.

Profitability

Drive sales through effective execution of restaurant standards and marketing initiatives. Delegate and lead processes to control labor costs, food costs, and cash. Ensure the safety and security of team and guests through a focus on preventative maintenance and cleanliness. Analyze restaurant environment and business results to identify opportunities and action plan with their team to set and achieve goals. Comply with all restaurant, Brand, and franchisee policies.