Dairy Queen 2nd Assistant Manager - Kingdom City

Dairy Queen 2nd Assistant Manager - Kingdom City

753 Dairy Queen - Kingdom City, MO 65262

Overview

Position Type Dairy Queen

Description

Job Overview

The purpose of this position is to create positive memories for all who touch DQ and OJ. This position assists the General Manager (GM) in executing specific aspects of the restaurant operations. These may include financial performance, product production, inventory, personnel, sales, and marketing. The goal of this position is to set high standards and create a great environment for the team to work.

Duties & Responsibilities

• Manage entire operation of restaurant during scheduled shifts
• Strive for operational levels that meet or exceed the Fan's expectations in the areas of quality, service and atmosphere, creating value through an excellent experience and a fair price
• Accurately complete designated duties such as inventory control, cash control, and ordering of products, including twice-weekly PFD truck order - with little to no guidance or assistance from the Area Manager or GM, with a small percentage or zero percentage of out of stocks, whether over-ordering or under-ordering
• Able to complete monthly inventory that takes place the 1st of each month, in the absence of the GM, with no direction from the Area Manager or 1st Assistant Manager with a small percentage or zero percentage of error
• Role model and enforce safe food handling practices
• Assist the FM with ensuring that Food Safety is the top training priority in store operations
• Ensure that proper hand washing, product rotation procedures, and temperature logging are visible and active behaviors
• Maintain a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures, complying with health and legal regulations and maintaining security systems or routine
• Understands how to react in the event of an emergency such as a worker's compensation accident, a robbery, etc.
• Assist EcoSure in their walkthrough and inspection of the store, in the absence of the GM, prioritizing and addressing any Basic or Critical issues found at the time of their visit, then writing a detailed report of the visit, devising a plan to correct and ensure IDQ standards are met for the immediate and long-term future for the Area Manager and GM to review. Ideally, should have a basic understanding of how to handle EcoSure Basic and Critical, and how to submit to EcoSure to review upon correction in the back-office computer system
• Ensure that shift leads and crew are trained and fully knowledgeable on all PRIDE systems and routines, product recipes, food safety practices and restaurant safety practices
• Ensure that all PRIDE systems and routines are incorporated into the day-to-day operations of the restaurant, setting each scheduled shift up for success
• Ensure that Fan service in all areas meets or exceeds company standards
• Establish standards for the management team and crew to handle customer concerns
• Ensure that customer complaints are promptly and appropriately addressed to resolve the problem and ensure that each dissatisfied customer becomes a return Fan
• Understand the importance of speed of service and resolve bottlenecks in workflow
• Build relationships with return or preferred patrons
• Assist in the execution of the restaurant's business plan as directed by the GM, taking advice and coaching from the owner, GM, ADQ Business Consultants, field staff or territory operator
• Understand how to react to issues impacts the restaurant's profit and loss (P&L) to optimize sales and profit, such as analyzing COGS and taking corrective action if necessary, maintaining inventory, projecting restaurant demand changes throughout the year and adjusting labor accordingly, ensuring that cash control/security procedures are followed, and understanding the PL implications of workers' compensation claims

• Accomplish store objectives by assisting the GM with hiring, training, coaching and developing shift leads and crew members to build a highly skilled and productive team
• Assist the GM with thorough training and new hire orientations; clearly communicate job expectations; monitor each employee and manager's performance and job contributions, provide ongoing and helpful feedback against expectations
• Role model and enforce policies and procedures
• At a minimum, have a basic understanding of how to prepare hourly employee schedules to meet the staffing requirements for each day part and seasonal demands, as determined by the GM. Ideally, should be able to perform this task for review and approval by the GM
• Maintain a positive working relationship with all restaurant staff to foster and promote a cooperative and pleasant working climate, which will be conducive to maximizing employee morale, productivity and efficiency
• May assist the GM in some assigned aspects of local store marketing activities and projects such as public and community relations programs, evaluating local competitors' store marketing, identifying and tracking changing consumer demands
• Job may require other duties as assigned

• Knowledge, Skills & Abilities
• Customer / Client focus - strong hospitality and customer service skills, enjoys engaging with the customer
• Management skills - excellent track record of coaching and training employees and effectively resolving employee relations issues. Ability to motivate a strong team, and set a positive and upbeat store environment
• Organizational and goal focus - must be highly organized and detail-oriented with the capability to oversee many aspects of the business and multiple areas simultaneously in a fast-paced environment. Must be able to actively work to achieve and exceed set goals for the business
• Technical - proficiency with computers and with Point-of-Sale systems
• Flexibility and adaptability - willingness to follow directions and a commitment to meet DQ and OJ standards in all you do
• Integrity - does the right thing even when no one is looking, honest, earns trust of others

• Experience, Education & Training
• Minimum 1-3 years of high-volume restaurant leadership experience, required. Previous quick service restaurant experience strongly preferred
• High School diploma or equivalent required
• Proven track record of effectively managing COGS and labor.
• Strong knowledge and application of safe food handling practices
• SERV Safe certified

Work Environment

This job entails frequent exposure to smoke, steam, high temperatures, humidity and extreme cold. There is also frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products and produce items.

Physical Requirements

The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Perform under pressure in a high-volume restaurant including moving and responding quickly for long periods of time.
• Work in and out of different temperature ranges
• Stand for long periods of time
• Lift up to 50 pounds
• Work around nuts and other allergens