General Manager - San Saba #24

Dairy Queen; San Saba (TX); On-site; USD 65,000 - 90,000; Full time

Job summary

Dairy Queen in Texas seeks an experienced restaurant leader to oversee all aspects of the operation, from financial performance to guest service. You will drive profitability, develop staff, and ensure adherence to company and franchise standards.

As General Manager, you will finalize daily operational decisions, partner with local organizations, manage schedules, training, and performance reviews, and lead the restaurant toward the location's game plan with the district manager (DM).

Qualifications

• Experience overseeing all areas of a restaurant and making final decisions.
• Ability to implement PRIDE systems in daily operations.
• Develop and achieve restaurant game plan with the DM.
• Ensure guest service meets company standards.
• Respond to customer complaints and resolve problems to maintain satisfaction.
• Work with local chamber and schools to increase restaurant sales.
• Staff, train and develop managers and hourly employees with performance reviews.
• Manage schedules and staffing for all day parts and sales volumes.
• Manage P&L to optimize profit, control COGS, Labor, and controllables.
• Perform other duties as requested by DM.

Responsibilities

• Oversee and manage all areas of restaurant and make final decisions on matters of importance.
• Ensure that PRIDE systems and routines are incorporated into day-to-day operations.
• Responsible for development and achievement of the restaurant's game plan by working with their DM.
• Ensure guest service in all areas meets company standards.
• Respond to customer complaints, taking prompt action to resolve problems and maintain satisfaction.
• Work with local chamber and schools to increase restaurant sales.
• Staff, train and develop assistant managers and hourly employees through orientations and performance reviews.
• Responsible for effective management schedules and staffing for all day parts and sales volumes.
• Manage restaurant P&L to optimize profit, control COGS, Labor, and Controllables.
• Perform other duties and responsibilities as requested by DM.

Skills

Leadership

Operations management

P&L management

Guest service excellence

Staff development

Problem solving

Budgeting

Communication

Job description

Description

Oversees entire restaurant operations, including financial performance, product production, inventory, personnel, sales, and marketing for the restaurant. Ensures restaurant is operated within operational guidelines established by owner and franchisor. Essential job functions include, but are not limited to:

• Oversees and manages all areas of restaurant and makes final decisions on matters of importance.
• Ensures that all PRIDE systems and routines are incorporated into the day-to-day operations of the restaurant.
• Responsible for the development and achievement of the restaurant's game plan by working with their DM.
• Ensures guest service in all areas meets company standards.
• Responds to customer complaints, taking prompt and appropriate action to resolve problems and to ensure customer satisfaction is maintained.
• Works with local chamber and schools to increase restaurant sales.
• Staffs, trains and develops assistant managers and hourly employees through orientations, ongoing feedback, the establishment of performance expectations and by conducting performance reviews.
• Responsible for effective management schedules and ensures that restaurant is properly staffed for all day parts and sales volumes.
• Manages restaurant P & L to optimize manageable profit, controls COGS, Labor, and Controllables (semi-fixed expenses). Performs other duties and responsibilities as requested by DM.

Additional Responsibilities:

• Manages the entire operation of the restaurant through the development and growth of staff, sales and profitability to meet goals established in location's game plan.
• Ensures the restaurant is in accordance with established company standards, policies and procedures.
• Assists in the success of the restaurant by ensuring guest satisfaction through adhering to company standards for quality, value, service and cleanliness.
• Maintains a positive working relationship with all restaurant team members to foster and promote a cooperative and pleasant working climate which will be conducive to maximize employee morale, productivity and efficiency.