Restaurant Manager

Restaurant Manager

A restaurant manager is generally responsible for providing strong, positive leadership to their team to deliver great and friendly guest experiences, to maintain operational excellence and to help build profitable top line sales of a single restaurant. They are responsible for the overall operation of the restaurant according to Dunkin' standards, franchisee policies and procedures, and in compliance with all applicable laws.

Responsibilities include:

1. Able to perform all responsibilities of restaurant team members.
2. Recruit, hire, train and supervise restaurant team members, including shift leaders, team members, bakers and other support staff.
3. Foster a positive work environment by promoting teamwork, providing coaching and feedback and resolving conflicts.
4. Implement training programs to enhance team member skills and performance.
5. Lead by example, demonstrating a strong work ethic, professionalism, and adherence to company values.
6. Oversee day-to-day operations, including opening and closing procedures, cash management, inventory control, and following of brand standards and systems.
7. Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards.
8. Create and maintain a guest focused culture in the restaurant.
9. Review guest feedback results and implement action plans to drive improvement.
10. Develop and implement operational strategies to increase efficiency, reduce waste, and enhance overall productivity.
11. Ensure exceptional customer service by providing a welcoming and friendly atmosphere.
12. Monitor customer feedback and reviews, taking necessary steps to improve service quality and address any recurring issues.
13. Monitor and control food and labor costs, inventory levels, and waste to maximize profitability.
14. Engage with the local community, build relationships, and explore opportunities for partnerships or sponsorships.
15. Stay updated with industry trends and technology, competitor activities, and customer preferences to identify new business opportunities.
16. Communicate restaurant priorities, goals and results to restaurant team members.
17. Execute new product roll-outs including training, marketing, and sampling.
18. Completion of DCP and other vendor orders to ensure all products are fully stocked.
19. Conduct self-assessments and corresponding action plans for food safety and brand standards.
20. Ensure restaurant budget is met as determined by Franchisee.
21. Engage with Dunkin' and Inspire Brands Field Operations team as appropriate.

Education/Experience:

• Basic computer skills
• Fluent in spoken and written English or the predominant language in your market
• Basic math and financial management
• Previous leadership experience in retail, restaurant or hospitality preferred or ability to show leadership
• College Degree preferred.

Key Competencies:

• Strong analytical skills and business acumen
• Works well with others in a fun, fast-paced team environment
• On time, demonstrates honesty and a positive attitude
• Willingness to learn and embrace change
• Ability to train and develop a team including giving positive and constructive feedback
• Guest focused
• Time Management
• Ability to manage conflict
• Problem solving
• Motivating others

Physical Demands/Working Conditions:

• Standing on feet
• Repetitive motion including bending, stooping and reaching
• Lifting packages (if applicable)
• Wearing a headset (if applicable)
• Working in a small space

Each franchise organization is an independent employer and thus responsible for making its own recruiting, hiring, and employment-related decisions. These materials and resources are optional for franchisees, and nothing in these materials and resources should be construed as the franchisor being involved in or having control over a franchise employee's essential terms and conditions of employment. Specific employment-related questions should be directed to your franchise organization's legal counsel or other professional advisor.