Overview:
A Restaurant Manager is generally responsible for providing strong, positive leadership to their team to deliver great and friendly guest experiences, to maintain operational excellence, and to help build profitable top-line sales of a single restaurant. They are responsible for the overall operation of the restaurant according to Dunkin’ standards, franchisee policies and procedures, and in compliance with all applicable laws.
Responsibilities Include:
Able to perform all responsibilities of restaurant team members.
Recruit, hire, train, and supervise restaurant team members, including shift leaders, team members, bakers, and other support staff.
Foster a positive work environment by promoting teamwork, providing coaching and feedback, and resolving conflicts.
Implement training programs to enhance team member skills and performance.
Lead by example, demonstrating a strong work ethic, professionalism, and adherence to company values.
Oversee day-to-day operations, including opening and closing procedures, cash management, inventory control, and following of brand standards and systems.
Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards.
Create and maintain a guest-focused culture in the restaurant
Review guest feedback results and implement action plans to drive improvement
Develop and implement operational strategies to increase efficiency, reduce waste, and enhance overall productivity.
Ensure exceptional customer service by providing a welcoming and friendly atmosphere.
Monitor customer feedback and reviews, taking necessary steps to improve service quality and address any recurring issues.
Monitor and control food and labor costs, inventory levels, and waste to maximize profitability.
Engage with the local community, build relationships, and explore opportunities for partnerships or sponsorships.
Stay updated with industry trends and technology, competitor activities, and customer preferences to identify new business opportunities.
Communicate restaurant priorities, goals, and results to restaurant team members
Execute new product roll-outs, including training, marketing, and sampling
Completion of DCP and other vendor orders to ensure all products are fully stocked
Conduct self-assessments and corresponding action plans for food safety and brand standards
Ensure the restaurant budget is met as determined by the Franchisee
Engage with the Dunkin’ and Inspire Brands Field Operations team as appropriate
This t
Education/Experience:
Basic computer skills
Fluent in spoken and written English or the predominant language in your market
Basic math and financial management
Previous leadership experience in retail, restaurant or hospitality preferred or ability to show leadership
A College Degree is preferred.
Key Competencies
Strong analytical skills and business acumen
Works well with others in a fun, fast-paced team environment
On time, demonstrates honesty and a positive attitude
Willingness to learn and embrace change
Ability to train and develop a team, including giving positive and constructive feedback
Guest focused
Time Management
Ability to manage conflict
Problem solving
Motivating others
Physical Demands/Working Conditions:
Standing on feet
Repetitive motion including bending, stooping, and reaching
Lifting packages (if applicable)
Wearing a headset (if applicable)
Working in a small space
Overview:
A Restaurant Manager is generally responsible for providing strong, positive leadership to their team to deliver great and friendly guest experiences, to maintain operational excellence, and to help build profitable top-line sales of a single restaurant. They are responsible for the overall operation of the restaurant according to Dunkin’ standards, franchisee policies and procedures, and in compliance with all applicable laws.
Responsibilities Include:
Able to perform all responsibilities of restaurant team members.
Recruit, hire, train, and supervise restaurant team members, including shift leaders, team members, bakers, and other support staff.
Foster a positive work environment by promoting teamwork, providing coaching and feedback, and resolving conflicts.
Implement training programs to enhance team member skills and performance.
Lead by example, demonstrating a strong work ethic, professionalism, and adherence to company values.
Oversee day-to-day operations, including opening and closing procedures, cash management, inventory control, and following of brand standards and systems.
Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards.
Create and maintain a guest-focused culture in the restaurant
Review guest feedback results and implement action plans to drive improvement
Develop and implement operational strategies to increase efficiency, reduce waste, and enhance overall productivity.
Ensure exceptional customer service by providing a welcoming and friendly atmosphere.
Monitor customer feedback and reviews, taking necessary steps to improve service quality and address any recurring issues.
Monitor and control food and labor costs, inventory levels, and waste to maximize profitability.
Engage with the local community, build relationships, and explore opportunities for partnerships or sponsorships.
Stay updated with industry trends and technology, competitor activities, and customer preferences to identify new business opportunities.
Communicate restaurant priorities, goals, and results to restaurant team members
Execute new product roll-outs, including training, marketing, and sampling
Completion of DCP and other vendor orders to ensure all products are fully stocked
Conduct self-assessments and corresponding action plans for food safety and brand standards
Ensure the restaurant budget is met as determined by the Franchisee
Engage with the Dunkin’ and Inspire Brands Field Operations team as appropriate
This t
Education/Experience:
Basic computer skills
Fluent in spoken and written English or the predominant language in your market
Basic math and financial management
Previous leadership experience in retail, restaurant or hospitality preferred or ability to show leadership
A College Degree is preferred.
Key Competencies
Strong analytical skills and business acumen
Works well with others in a fun, fast-paced team environment
On time, demonstrates honesty and a positive attitude
Willingness to learn and embrace change
Ability to train and develop a team, including giving positive and constructive feedback
Guest focused
Time Management
Ability to manage conflict
Problem solving
Motivating others
Physical Demands/Working Conditions:
Standing on feet
Repetitive motion including bending, stooping, and reaching
Lifting packages (if applicable)
Wearing a headset (if applicable)
Working in a small space
