Restaurant Manager: Lead Team, Drive Guest Experience

Dunkin' Donuts; Dallas (TX); Hybrid; USD 48,000 - 60,000; Full time

Benefits offered by this job

Competitive Salary

Monthly Bonus Program

Employee Meal Discounts

Medical, Dental, Vision, Rx Insurance

Paid Vacation

Job summary

Quality Brand Group LLC, a multifranchisee of Dunkin’, is seeking a Restaurant Manager to lead store operations, recruit and develop staff, and uphold quality service and cleanliness standards. You’ll drive sales and profitability while maintaining strong guest experiences and team engagement.

The role includes coaching, performance management, and ensuring food safety and daily execution. The position requires leadership, hands-on management, and the ability to balance guest satisfaction with

Qualifications

• Fluent English is required.
• Math and writing skills are required.
• Restaurant, retail or supervisory experience is required.
• Guest focus and passion for results are essential.
• Ability to solve problems and build effective teams.
• Physical stamina and ability to lift 30–50 pounds.

Responsibilities

• Administer, direct and oversee recruitment and development of store team.
• Ensure proper implementation of operational standards of quality service and cleanliness.
• Operate the restaurant cost-effectively to meet sales and profitability goals.
• Be accountable for full P&L as if the location were owned.
• Provide leadership, direction and motivation to the store team to deliver a great guest experience.

Skills

Fluent English

Math skills

Writing skills

Supervisory exp

Guest focus

Results driven

Problem solving

Team building

Physical stamina

Lifting 30-50 lb

Job description

Quality Brand Group LLC, a multifranchisee of Dunkin’, is seeking a Restaurant Manager to lead store operations, recruit and develop staff, and uphold quality service and cleanliness standards. You’ll drive sales and profitability while maintaining strong guest experiences and team engagement.

The role includes coaching, performance management, and ensuring food safety and daily execution. The position requires leadership, hands-on management, and the ability to balance guest satisfaction with