Restaurant General Manager Position Summary: The General Manager is the ultimate leader of their store and has last line accountability for the successful operation, growth, and profitability of an assigned Dairy Queen Restaurant. He/she provides leadership and direction to ensure the restaurant operates in accordance with all established policies, procedures, standards, Company values, and applicable federal, state, and local laws. The General Manager maximizes sales and profitability through the execution of systems and processes that result in superior quality, service, and cleanliness. He/she recruits, hires, trains, coaches, develops, and retains a best-in-class team of professional Team Members and managers capable of delivering the DQ brand experience to consumers.

Essential Functions:

Leadership & Supervision (65%)

• Manages his/her assigned restaurant to defined levels of operations excellence in accordance with all established Company policies, procedures, and standards, Company values and applicable federal, state, and local laws.
• Recruits, interviews, hires, trains, coaches, develops, promotes, motivates, and retains a best-in-class team of professional Team Members and managers capable of delivering the DQ brand experience to consumers. Responsible for holding Team Members accountable for meeting goals, following company policies and procedures, and upholding the Fourteen Foods’ mission and values everyday.
• Trains and develops staff, utilizing the Company’s internal development processes and systems to ensure operational standards, team performance and corresponding sales, service and financial goals of the business are met or exceeded.
• Uses Company mission, values, policies, and procedures to create and maintain a high-performance culture characterized by integrity, professionalism, mutual respect, and inclusion. Routinely assesses team member performance and provides timely feedback to improve individual and team performance. Uses rewards & recognition and progressive discipline, as needed, to drive performance and maintain the highest standards of individual conduct and behavior.
• Administers all aspects of the business with impeccable integrity. Ensures all Team Members are aware of, understand, share, and practice the Company’s values and operating philosophies through role modeling and ongoing education. Enforces and complies with all federal, state, and local laws governing the employeremployee relationship, including but not limited to those pertaining to employment, harassment /discrimination, wage and hour, breaks, disabilities, leaves of absence, termination of employment, worker’s compensation, unemployment compensation, etc.
• Enforces safety and security procedures are followed at all times in order to protect customers and Team Members alike. Takes proactive measures to prevent accidents and reports all safety and security-related incidents immediately per Company policy.

Systems and Process Management (15%)

• Assesses the current performance and future potential of his/her business and identifies trends / issues that impede performance before recommending and initiating corrective actions to resolve. Employs approved operational and administrative business processes, tools, and systems to maximize sales and profit performance and deliver desired results.
• Maximizes restaurant profitability by instituting, maintaining, and enforcing effective management practices, policies, controls, tools, and systems that enhance efficiency and productivity, minimize waste and loss, and achieve COGS and labor cost objectives.
• Maintains the physical facility, grounds, and equipment in accordance with Company standards through implementation of scheduled preventative maintenance and timely general upkeep and repairs. Ensures all equipment, tools and resources needed to meet or exceed desired results are always readily available.
• Ensures all food safety policies and procedures are being practiced and maintained at all times. Preps, cooks, stores, and rotates products according to product specifications, food safety procedures, and operating policies. Maintains cleanliness and sanitation standards that mitigate risk of foodborne illness or product contamination.
• Routinely evaluates all aspects of his/her business and consults with his/her District Manager, Director of Operations and/or appropriate Support Center staff to ensure necessary resources are brought to bear timely against issues and/or opportunities affecting the business.

Sales, Service and Community (10%)

• Seeks to build dine-in, drive-thru, carry-out, and off-premises sales using approved marketing programs and tools including POP, reader board, LRM, delivery, catering, and fundraising.
• Teaches staff to increase check size (per person expenditure) through suggestive selling techniques.
• Always puts the needs of DQ Fans as his/her top priority and ensures the team provides a level of service that consistently meets or exceeds Guest expectations, regardless of sales channel. Relentlessly pursues excellence in product quality, speed-of-service, order accuracy, cleanliness, and overall friendliness and hospitality.
• Develops, implements, and executes short- and long-term business plans and budgets that produce sales and profit growth. Assesses local and regional trade area and market conditions and reacts quickly and appropriately to gain or maintain competitive advantage and build brand equity and awareness.
• Builds professional business relationships and partnerships within the community and parlays such relationships into mutually beneficial business opportunities. Participates in community affairs that build brand awareness and reflect favorably on the Company as a corporate neighbor and citizen.

Administration (10%)

• Conducts a variety of administrative tasks and duties that enhance restaurant efficiency and operations, including planning, forecasting, scheduling, budgeting, inventory control, banking, cash reconciliation, etc. Leverages technology effectively to enhance business results.
• Performs miscellaneous projects and duties as assigned.

Experience & Qualifications

• Education: High school diploma or G.E.D. equivalent.
• Minimum Age: Must be 18 years of age or older.
• Experience and Training:
• External Candidates: 3+ years previous experience as a restaurant General Manager required and successful completion of Fourteen Foods certified training program.
• Internal Candidates: 1+ years of experience as a successful DQ Assistant General Manager required and successful completion of Fourteen Foods certified training program.
• Other:
• Must possess and maintain a valid driver’s license.
• Must successfully pass a background check. Possession of Food Handler’s Permit and/or ServSafe Certification (where required).
• Minimum 45 hours per week is required to be successful in this role. However additional hours may be required based on business demands: including: nights, weekends, and holidays .

Required Knowledge and Skills:

• Ability to communicate and give directions, both verbally and in writing. Ability to listen effectively, process information quickly and accurately, and transfer knowledge in a variety of settings, including one-on-one, small groups and meetings. Ability to get things done with and through other people.
• Ability to recruit, select, supervise, coach, develop, motivate, and retain talented Associates. Ability to build an effective team and establish esprit de corps across generational and multicultural lines. Ability to establish, maintain and enforce consistently high-performance standards.
• Possesses thorough knowledge and understanding of general business and financial principles, including but not limited to profit and loss statements, controllable profit, drop-through, revenue generation, asset depreciation, budgeting, amortization, and allocations. Ability to visualize and apply innovative solutions to current and anticipated business opportunities.
• Ability to plan, prioritize, anticipate, analyze, and implement multiple projects and tasks simultaneously within budget and on schedule.
• Ability to work independently with minimal supervision. Calls upon experience and leadership skills to assess opportunities and risks, validate assumptions, make decisions, and take swift, appropriate actions.
• Ability to adapt to, and manage, change. Demonstrates flexibility and mental agility when assessing and responding to various routine and non-routine situations. Ability to act decisively with or without sufficient information.
• Possesses an entrepreneurial spirit, competitive nature and contagious enthusiasm that drive team performance to achieve desired results.
• Ability to communicate effectively in the primary language(s) of the work location.

Job Type: Full-time

Benefits:

• 401(k)
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Restaurant type:

• Quick service & fast food restaurant

Shift:

• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Application Question(s):

• Are you at least 18 years of age? (Y/N)

Work Location: In person

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