Restaurant General Manager — Lead Growth & Guest Experience

Dairy Queen; Strickland (MI); On-site; USD 65,000 - 90,000; Full time

Job summary

Dairy Queen oversees all aspects of restaurant operations, focusing on financials, production, inventory, personnel, sales and marketing. The role ensures adherence to owner/franchisor guidelines, drives guest satisfaction, and develops staff to build a high-performing team.

Key responsibilities include P&L management, local marketing, and staff development for managers and crew, with a focus on delivering consistent quality and value in a fast-paced QSR environment.

Qualifications

• Three to five years of restaurant management experience preferred.
• High School diploma or equivalent required.
• Proven track record in management of COGS and labor.
• Must have excellent customer service and employee relations skills.
• Must be detail oriented with the capability to oversee all aspects of the business in a fast paced environment.
• Must be able to work under pressure in a high volume restaurant.
• Must be able to stand for long periods and lift up to 50 pounds.

Responsibilities

• Oversee and manage all areas of restaurant and make final decisions on matters of importance.
• Ensure PRIDE systems and routines are incorporated into day-to-day operations.
• Develop and achieve the restaurant's business plan with owner and consultants.
• Ensure guest service meets company standards and respond to complaints.
• Organize local and regional marketing to increase restaurant sales.
• Staff, train and develop restaurant managers and hourly employees; manage schedules.
• Manage restaurant P&L to optimize profit and control costs.
• Exercise good judgment in decision-making and report issues to Franchisee.

Skills

Customer service

Employee relations

Staff development

Operations management

COGS control

Labor management

Detail oriented

Education

High School diploma or equivalent

Job description

Dairy Queen oversees all aspects of restaurant operations, focusing on financials, production, inventory, personnel, sales and marketing. The role ensures adherence to owner/franchisor guidelines, drives guest satisfaction, and develops staff to build a high-performing team.

Key responsibilities include P&L management, local marketing, and staff development for managers and crew, with a focus on delivering consistent quality and value in a fast-paced QSR environment.