Restaurant Operations Leader: P&L, People & Service

Dairy-Queen-41406; Murfreesboro (TN); On-site; USD 52,000 - 75,000; Full time

Job summary

Dairy Queen in Murfreesboro is seeking an experienced Restaurant Manager to oversee operations, financial performance, inventory, personnel, sales, and local marketing efforts. You will lead staff, ensure guest service standards, and drive profitability while collaborating with the owner and consultants.

The role requires 3–5 years in restaurant management, a high school diploma, and strong skills in customer service, leadership, and costs control.

Qualifications

• 3–5 years of restaurant management experience required.
• QSR (quick-service restaurant) experience strongly preferred.
• Proven track record in managing COGS and labor.
• Excellent customer service and employee relations skills.
• Detail oriented with ability to oversee multiple areas in a fast-paced setting.
• Ability to work under pressure in a high-volume restaurant; lift up to 50 lbs.

Responsibilities

• Oversee all restaurant operations and final decisions on important matters.
• Ensure PRIDE systems are applied in daily operations.
• Develop and achieve the restaurant's business plan with owner guidance.
• Maintain guest service standards and resolve customer complaints promptly.
• Organize local and regional marketing to increase sales.
• Staff and train restaurant managers and hourly employees; conduct evaluations.
• Create effective schedules and ensure proper staffing for all parts of the day.
• Manage P&L to optimize profit, control COGS, labor, and controllables.

Skills

Customer service

Leadership

Decision making

Staff development

Marketing coordination

Education

High School diploma or equivalent

Job description

Dairy Queen in Murfreesboro is seeking an experienced Restaurant Manager to oversee operations, financial performance, inventory, personnel, sales, and local marketing efforts. You will lead staff, ensure guest service standards, and drive profitability while collaborating with the owner and consultants.

The role requires 3–5 years in restaurant management, a high school diploma, and strong skills in customer service, leadership, and costs control.