General Manager

The General Manager oversees the entire restaurant operations including financial performance, product production, inventory, personnel, sales, marketing for the restaurant; and ensures the restaurant is operated with operational guidelines established by the owner and franchisor.

Essential Functions

• Hire and train employees on all company safety and operational policies and procedures, evaluate and discipline employees and provide environment of employee appreciation, encouragement and team work.
• Comply with all written and oral rules of store operations and procedures and complying with workplace conduct policies.
• Assist in taking and preparing customer orders of food and drinks with friendly, sanitary and food control procedures. Collect and put money in cash register and leaving it in for each order.
• Follow all safety rules and procedures, including all supervisor directions.
• Properly staff store per sales volume or as approved by supervisor.
• Make sure store is opened and ready for business by required time and remains in full operation until approved closing time.
• Complete all paperwork and cash deposits before store operations begin. Correctly prepare daily reports, inventory, bank deposits and all other administrative paperwork.
• Maintain working knowledge and ability to make all approved DQ products to established formulas.
• Serve customers in a fast, courteous and friendly manner.
• Communicate with customers and fellow employees about orders, training and needs of employees.
• Satisfy local and state government health requirements.
• Perform the above function in tight spaces with the physical functions described on subsequent pages.

• High school diploma
• 3 or more years of management experience at a restaurant chain
• Proven track record managing COGS and labor
• Must work a minimum of 50 hours of scheduled time; two closing shifts per week, one being a weekend closing shift
• Ability to work flexible hours and days to support business hours and needs