Regional General Manager

Restaurant General ManagerPosition Summary The Restaurant General Manager is responsible for the overall performance and daily operations of the restaurant. This role encompasses leadership of financial performance, product quality, staffing, inventory management, guest experience, marketing, and adherence to corporate operational standards. The General Manager will work closely with the franchise owner and ADQ representatives to drive business success and ensure excellence in all aspects of restaurant management. The Restaurant General Manager is responsible for the overall performance and daily operations of the restaurant. This role encompasses leadership of financial performance, product quality, staffing, inventory management, guest experience, marketing, and adherence to corporate operational standards. The General Manager will work closely with the franchise owner and ADQ representatives to drive business success and ensure excellence in all aspects of restaurant management. Key Responsibilities Operational Leadership Oversee and manage all areas of the restaurant, making final decisions on key operational and personnel matters. Ensure compliance with all operational procedures as established by the franchise owner and Dairy Queen (ADQ). Implement and maintain all PRIDE system routines in daily operations to uphold brand standards. Business & Financial Management Collaborate with ownership to develop, implement, and achieve the restaurant’s business plan. Monitor and manage the restaurant’s P&L to maximize profitability, focusing on cost of goods sold (COGS), labor management, and controllable expenses. Exercise sound judgment in operational and financial decisionmaking, reporting key issues to the franchisee as appropriate. Guest Experience & Quality Control Ensure guest satisfaction by maintaining high standards of food quality, cleanliness, service, and hospitality. Promptly address customer complaints, ensuring timely and effective resolutions to maintain guest loyalty. Marketing & Sales Execute local store marketing initiatives and participate in regional/national promotions to drive traffic and increase sales. Analyze sales trends and suggest strategies for improvement. Staff Management & Development Recruit, train, and develop restaurant managers and team members through effective onboarding, performance evaluations, and continuous coaching. Build and maintain a positive and productive team environment that fosters high morale, performance, and retention. Manage labor and scheduling to ensure appropriate staffing for all shifts and anticipated sales volumes. Additional Responsibilities Maintain compliance with all company policies, health and safety regulations, and industry standards. Uphold a culture of professionalism, accountability, and continuous improvement. Perform other duties and special projects as assigned by the franchise owner or designated representative. Qualifications: Required High School diploma or equivalent. Minimum of 35 years of restaurant management experience; QSR (Quick Service Restaurant) experience strongly preferred. Proven ability to manage P&L, labor, and inventory effectively. Excellent leadership, team development, and interpersonal communication skills. Strong organizational and multitasking abilities in a fastpaced environment. Ability to respond swiftly and calmly under pressure and in highvolume settings. Physical Requirements Ability to stand and move for extended periods. Ability to lift up to 50 pounds. Personal Attributes Commitment to excellent customer service and hospitality. Professional demeanor, strong work ethic, and attention to detail. Positive attitude, punctuality, and exemplary personal hygiene. #J-18808-Ljbffr