General Manager

Dunkin' - Franchisee Of Dunkin Donuts; Pooler (GA); On-site; USD 50,000 - 70,000; Full time

Job summary

Ontario Trillium Foundation is looking for a Restaurant Manager to oversee operations and lead a team dedicated to providing exceptional guest experiences. The role involves training staff, ensuring adherence to standards, and driving sales while maintaining profitability. Candidates should have experience in restaurant management along with strong leadership skills and required certification, such as ServSafe. This position emphasizes team accountability and guest satisfaction within a dynamic environment.

Qualifications

• Experience in restaurant management.
• Strong leadership and team-building skills.
• ServSafe certification required.

Responsibilities

• Develop a team to deliver guest experiences.
• Ensure operations excellence and guest satisfaction.
• Drive sales and manage profitability.

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.