Assistant Manager

We are looking for Assistant Managers to help lead our Dunkin' team! An Assistant Restaurant Manager is generally responsible for supporting the Restaurant Manager, Shift leaders and Team. They perform all duties of the Restaurant Manager in their absence. Primary duties generally include floor operations, and Brand Training programs. Generally responsible for providing strong, positive leadership to his/ her team to deliver great friendly guest experiences, operational excellence and for helping to build profitable top line sales of a single restaurant. They support the Restaurant Manager in the overall operation of the restaurant according to Dunkin’ standards, franchisee policies and procedures and in compliance with all applicable laws. Competencies Great Focus Understands and exceeds guest expectations, needs and requirements Displays a sense of urgency with guests Seeks ways to improve guest satisfaction; asks questions, commits to follow-through Resolves guest concerns by following Brand recommended guest recovery process Passion for Sets and maintains high standards for self and others, acts as a role model Consistently meets or exceeds goals Contributes to the overall team performance; understands how his/her role relates to others Sets, prioritizes and maintains focus on important activities Reads and interprets reports to establish goals and deliver results Seeks ideas and best practices from other individuals, teams, and networks and applies them Problem Solving and Decision Making Identifies and resolves issues and problems Uses information at hand to make decisions and solve problems; includes others when necessary Identifies root cause of a problem and implements a solution to prevent from recurring Empowers others to make decisions and resolve issues Interpersonal Relationships & Influence Develops and maintains relationships with team members Operates with integrity; demonstrates honesty, treats others with respect, keeps commitments Encourages collaboration and teamwork Leads others; negotiates and takes effective action Building Effective Teams Identifies and communicates team goals Monitors progress, measures results and holds others Creates strong morale and engagement within the team Accepts responsibilities for personal and team commitments Recognizes and rewards employee’s strengths, accomplishments and development Listens to others, seeks mutual understanding and welcomes sharing of information, ideas and resources Conflict Management Seeks to understand conflict through active listeningRecognizes conflicts as an opportunity to learn and improve Resolves situations using facts involved, ensuring consistency with policies and procedures Escalates issues as appropriate Developing Direct Reports and Others Works collaboratively with employees to create individual development plans to strengthen employee’s knowledge and skills Regularly discusses progress towards goals, reviews performance and adjusts development plans accordingly Provides challenging assignments for the purpose of developing others Uses coaching and feedback opportunities to improve performance Identifies training needs and supports resources for development opportunities Business and Financial Acumen Understands guest and competition; translates and applies own expertise to address business opportunities Approaches situations with an innovative mind and looks beyond the obvious to deliver solutions and implement change Has a working knowledge of profit and loss and other key financial measurements in order to identify business trends, make adjustments accordingly and set goals Understands, analyzes and communicates the key performance/profit levers and manages to these measures Skills and Qualifications 2 years of restaurant, retail, or supervisory experience with responsibility for financial results. Basic computer skills Fluent in spoken and written English Basic math and financial management Responsibilities Schedule Requirements 40-45 hours per week Anytime availability. Friday and Sunday. Must work the days the General Manager has off Physical Demands/Work Environment This position requires constant standing, walking, and moving for many hour May be required to be present before the restaurant opens, or when the restaurant closes, may be required to work various daily shifts to ensure the restaurant is performing excellently Require access by the restaurant or management via phone at any time of day Ability to lift 20-25 pounds on a regular basis, and up to 50 lbs occasionally The position does not require regular travel, but may occasionally travel for training or other business purposes, therefore reliable personal transportation is required (for bank deposits, etc) Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions Team Environment Assist to recruit, hire, onboard and develop employees Communicate job expectations to employees Hold team members accountable for their behavior and performance, addressing concerns promptly Support the development of team members Operational Excellence Create and maintain a guest first culture in the restaurant Ensure all shifts are appropriately staffed to achieve guest service goals Maintain safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation guidelines; comply with all applicable laws Ensure Brand standards, recipes and systems are executed Help prepare and complete action plans; implement production, productivity, quality and guest service standards Review guest feedback and restaurant assessment results and implement action plans to drive system improvements Profitability Control costs to help maximize profitability Execute all in-restaurant marketing promotions in a timely manner Execute new product roll-outs including team training, marketing and sampling Drive sales goals and track results #J-18808-Ljbffr