General Manager

Dunkin Donut Restaurant Manager

Management of the day-to-day operations of a Dunkin Donut restaurant. Ensuring product quality, team member development, guest satisfaction, restaurant profitability, and assimilation into the culture of "People First".

Essential Duties:

Has primary responsibility for all the following:

• Oversees daily operations within the restaurant. Professionally communicates with Franchisee all information relative to the operations of the restaurant.
• Ensures compliance of Dunkin Brands operational standards, Dunkin Brands uniform and appearance standards, company policies, and federal/state/local laws and ordinances.
• Including but not limited to: 6 steps of service standards, Redbook compliance, product levels, master sanitation schedules, self-assessments, and state and federal labor laws, etc.
• Monitors and facilitates sales and profit performance of the restaurants. Performs against a budget.
• Maintains Serve Safe Certification. Has competent knowledge of back office system, CML donut ordering system, NDCP stock ordering system, hiring and on-boarding system, and The Center.
• Improves guest service by managing GSS comments, and Dunkin Brands consumer care feedback.
• Maintains appropriate staffing levels in the restaurant. Hires, trains, and retains the best possible team of people. Maintains a fun, professional work environment. Identifies and develops assistant managers and shift leaders to assist in managing a successful restaurant.
• Ensures successful rollout and execution of Dunkin Brands marketing windows.
• Upholds safety and security standards always. Consistently enforces loss prevention policies and procedures.
• Must achieve a passing score on all Dunkin Brands corporate audits, and maintain at least a 90% on all local or state health inspections.
• Accomplish any other reasonable request made by ownership.

Minimum Work Experience Required:

Must have a successful track record as manager in quick service food operations, preferably Dunkin Donuts.

Other Work Requirements:

Driver's license, acceptable MVR, proof of insurance, and live within reasonable travel time of network restaurants. Must have pleasant, polite manner for dealing with public as well as staff.

Minimum Education or Formal Training:

High school diploma or GED required and college degree preferred; ability to successfully perform all job duties of all positions in the restaurants.

Working Conditions:

Work long hours, scheduled or unscheduled as emergencies arise. Must be willing to perform all functions at the restaurant level. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing up to 50 pounds, and repetitive hand and wrist motion. Includes some work outdoors in various temperatures. Also, work with hot, cold, and hazardous equipment as well as work with phones, computers, fax machines, copiers, and other office equipment.