General Manager (Dunkin Donuts)

Las Vegas Petroleum; Holstein (IA); On-site; USD 45,000 - 65,000; Full time

Job summary

A leading company in the food service industry is seeking a General Manager for one of its Dunkin' Donuts locations. The GM will be responsible for overseeing all aspects of operations, financial management, staff development, and ensuring exceptional customer service. Candidates should have 3-5 years of restaurant management experience and strong leadership skills in a fast-paced environment.

Qualifications

• 3-5 years of restaurant management experience, preferably in a fast-casual or quick-service environment.
• Strong leadership and team management skills are essential.
• Food safety certification or equivalent is preferred.

Responsibilities

• Manage all aspects of restaurant operations, ensuring efficient operations and compliance with health regulations.
• Control budgets and improve profitability while delivering exceptional customer service.
• Hire, train, and develop staff while conducting performance reviews.

Skills

Leadership

Problem solving

Customer service

Communication

Financial acumen

Organizational skills

Education

High school diploma or equivalent

Degree in business or hospitality

Job description

Job Summary:

The General Manager (GM) is responsible for the overall management of the Dunkin' Donuts location, ensuring the restaurant operates smoothly and profitably. The GM will oversee the day-to-day operations, manage staff, deliver exceptional customer service, and meet financial and operational goals while maintaining brand standards.

Key Responsibilities:

1. Operational Management:

• Manage all aspects of restaurant operations, ensuring efficient and smooth day-to-day operations.
• Ensure food quality, service, cleanliness, and speed of service are consistently upheld according to Dunkin' standards.
• Maintain and monitor daily operations, including staffing, inventory, food safety, and cleanliness.
• Ensure compliance with company policies, health regulations, and local laws.

Financial Management:

• Manage restaurant budgets and financial performance, including controlling food, labor, and operational costs.
• Review financial reports and operational data to track and meet sales goals and profitability targets.
• Implement cost control measures to maximize profitability while maintaining high-quality service and products.

Staffing and Leadership:

• Hire, train, supervise, and develop a team of employees, including shift leaders, team members, and other restaurant staff.
• Schedule shifts, ensuring appropriate staffing levels to meet customer demand and operational needs.
• Conduct performance reviews and provide ongoing feedback, coaching, and training to employees.
• Motivate and inspire staff to maintain a high level of performance, customer service, and teamwork.

Customer Service:

• Ensure that all guests receive exceptional service in a fast, friendly, and efficient manner.
• Address and resolve customer complaints, feedback, and concerns in a professional and timely manner.
• Maintain a focus on customer satisfaction to ensure repeat business and positive reviews.

Health, Safety, and Cleanliness:

• Maintain a clean and safe environment for both customers and employees, ensuring adherence to health, safety, and sanitation standards.
• Conduct regular safety and cleanliness checks in the kitchen, dining area, and restroom facilities.
• Ensure food safety guidelines and all health codes are strictly followed.

Inventory and Supply Management:

• Oversee inventory management, including ordering supplies and ensuring the restaurant is fully stocked with food and beverage items.
• Minimize waste through effective inventory management, stock rotation, and proper portion control.

Marketing and Promotions:

• Collaborate with the marketing team to implement promotional campaigns and local store marketing strategies.
• Ensure new product rollouts and special promotions are executed successfully and in line with company standards.

Compliance and Reporting:

• Ensure the restaurant complies with all company policies, including labor laws, safety regulations, and operational procedures.
• Complete and submit daily, weekly, and monthly reports on sales, labor costs, and inventory levels.
• Track and report operational performance metrics to the District Manager or Area Manager.

Experience: 3-5 years of restaurant management experience, preferably in a fast-casual or quick-service restaurant environment.

Skills:

• Strong leadership and team management skills.
• Ability to make quick decisions and solve problems in a fast-paced environment.
• Excellent customer service and communication skills.
• Financial acumen, including experience managing budgets, forecasting, and controlling costs.
• Strong organizational skills with the ability to manage multiple tasks at once.

Education: High school diploma or equivalent; a degree in business, hospitality, or a related field is a plus.

Certifications: Food safety certification or equivalent is preferred.

Physical Requirements:

• Ability to stand and move around for extended periods of time.
• Ability to lift up to 25-50 pounds.