Growth-Driven General Manager – Restaurant Ops

Domino's; Schofield (WI); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

401(k) matching

Health insurance

Paid time off

Employee discount

Flexible schedule

Job summary

Domino's in Schofield, Wisconsin is seeking a General Manager to oversee store staff, budgets and daily operations. You’ll lead by example, drive customer satisfaction, and help the team deliver strong results in a fast-paced environment.

The role requires proven restaurant leadership, budgeting experience, and the ability to set goals, manage performance, and ensure health and safety standards while maximizing profitability.

Qualifications

• Proven experience as a General Manager or similar executive role.
• Experience in planning and budgeting.
• Knowledge of business process and functions (finance, HR, procurement, operations etc.).
• Strong analytical ability.
• Excellent communication skills.
• Outstanding organizational and leadership skills.
• Problem-solving aptitude.

Responsibilities

• Oversee day-to-day operations of the store.
• Design strategy and set goals for growth.
• Maintain budgets and optimize expenses.
• Set policies and processes.
• Ensure employees work productively and develop professionally.
• Oversee recruitment and training of new employees.
• Evaluate and improve operations and financial performance.
• Direct the employee assessment process.
• Prepare regular reports for upper management.
• Ensure staff follows health and safety regulations.
• Provide solutions to issues (e.g. profit decline, employee conflicts, loss of business to competitors).

Skills

GM experience

Budgeting

Business processes

Analytical thinking

Communication

Leadership

Problem solving

Job description

Domino's in Schofield, Wisconsin is seeking a General Manager to oversee store staff, budgets and daily operations. You’ll lead by example, drive customer satisfaction, and help the team deliver strong results in a fast-paced environment.

The role requires proven restaurant leadership, budgeting experience, and the ability to set goals, manage performance, and ensure health and safety standards while maximizing profitability.