General Manager (Dunkin Donuts)

Job Summary:

The General Manager (GM) is responsible for the overall management of the Dunkin' Donuts location, ensuring the restaurant operates smoothly and profitably. The GM will oversee the day-to-day operations, manage staff, deliver exceptional customer service, and meet financial and operational goals while maintaining brand standards.

Key Responsibilities:

• Operational Management:
• • Manage all aspects of restaurant operations, ensuring efficient and smooth day-to-day operations.
  • Ensure food quality, service, cleanliness, and speed of service are consistently upheld according to Dunkin' standards.
  • Maintain and monitor daily operations, including staffing, inventory, food safety, and cleanliness.
  • Ensure compliance with company policies, health regulations, and local laws.
• Financial Management:
• • Manage restaurant budgets and financial performance, including controlling food, labor, and operational costs.
  • Review financial reports and operational data to track and meet sales goals and profitability targets.
  • Implement cost control measures to maximize profitability while maintaining high-quality service and products.
• Staffing and Leadership:
• • Hire, train, supervise, and develop a team of employees, including shift leaders, team members, and other restaurant staff.
  • Schedule shifts, ensuring appropriate staffing levels to meet customer demand and operational needs.
  • Conduct performance reviews and provide ongoing feedback, coaching, and training to employees.
  • Motivate and inspire staff to maintain a high level of performance, customer service, and teamwork.
• Customer Service:
• • Ensure that all guests receive exceptional service in a fast, friendly, and efficient manner.
  • Address and resolve customer complaints, feedback, and concerns in a professional and timely manner.
  • Maintain a focus on customer satisfaction to ensure repeat business and positive reviews.
• Health, Safety, and Cleanliness:
• • Maintain a clean and safe environment for both customers and employees, ensuring adherence to health, safety, and sanitation standards.
  • Conduct regular safety and cleanliness checks in the kitchen, dining area, and restroom facilities.
  • Ensure food safety guidelines and all health codes are strictly followed.
• Inventory and Supply Management:
• • Oversee inventory management, including ordering supplies and ensuring the restaurant is fully stocked with food and beverage items.
  • Minimize waste through effective inventory management, stock rotation, and proper portion control.
• Marketing and Promotions:
• • Collaborate with the marketing team to implement promotional campaigns and local store marketing strategies.
  • Ensure new product rollouts and special promotions are executed successfully and in line with company standards.
• Compliance and Reporting:
• • Ensure the restaurant complies with all company policies, including labor laws, safety regulations, and operational procedures.
  • Complete and submit daily, weekly, and monthly reports on sales, labor costs, and inventory levels.
  • Track and report operational performance metrics to the District Manager or Area Manager.

Qualifications:

• Experience: 3-5 years of restaurant management experience, preferably in a fast-casual or quick-service restaurant environment.
• Skills:
• • Strong leadership and team management skills.
  • Ability to make quick decisions and solve problems in a fast-paced environment.
  • Excellent customer service and communication skills.
  • Financial acumen, including experience managing budgets, forecasting, and controlling costs.
  • Strong organizational skills with the ability to manage multiple tasks at once.
• Education: High school diploma or equivalent; a degree in business, hospitality, or a related field is a plus.
• Certifications: Food safety certification or equivalent is preferred.
• Physical Requirements:
• • Ability to stand and move around for extended periods of time.
  • Ability to lift up to 25-50 pounds.