Job Summary:

The General Manager (GM) is responsible for the overall management of the Dunkin' Donuts location, ensuring the restaurant operates smoothly and profitably. The GM will oversee the day-to-day operations, manage staff, deliver exceptional customer service, and meet financial and operational goals while maintaining brand standards.

Key Responsibilities:

1. Operational Management:
• Manage all aspects of restaurant operations, ensuring efficient and smooth day-to-day operations.
• Ensure food quality, service, cleanliness, and speed of service are consistently upheld according to Dunkin' standards.
• Maintain and monitor daily operations, including staffing, inventory, food safety, and cleanliness.
• Ensure compliance with company policies, health regulations, and local laws.
2. Financial Management:
• Manage restaurant budgets and financial performance, including controlling food, labor, and operational costs.
• Review financial reports and operational data to track and meet sales goals and profitability targets.
• Implement cost control measures to maximize profitability while maintaining high-quality service and products.
3. Staffing and Leadership:
• Hire, train, supervise, and develop a team of employees, including shift leaders, team members, and other restaurant staff.
• Schedule shifts, ensuring appropriate staffing levels to meet customer demand and operational needs.
• Conduct performance reviews and provide ongoing feedback, coaching, and training to employees.
• Motivate and inspire staff to maintain a high level of performance, customer service, and teamwork.
4. Customer Service:
• Ensure that all guests receive exceptional service in a fast, friendly, and efficient manner.
• Address and resolve customer complaints, feedback, and concerns in a professional and timely manner.
• Maintain a focus on customer satisfaction to ensure repeat business and positive reviews.
5. Health, Safety, and Cleanliness:
• Maintain a clean and safe environment for both customers and employees, ensuring adherence to health, safety, and sanitation standards.
• Conduct regular safety and cleanliness checks in the kitchen, dining area, and restroom facilities.
• Ensure food safety guidelines and all health codes are strictly followed.
6. Inventory and Supply Management:
• Oversee inventory management, including ordering supplies and ensuring the restaurant is fully stocked with food and beverage items.
• Minimize waste through effective inventory management, stock rotation, and proper portion control.
7. Marketing and Promotions:
• Collaborate with the marketing team to implement promotional campaigns and local store marketing strategies.
• Ensure new product rollouts and special promotions are executed successfully and in line with company standards.
8. Compliance and Reporting:
• Ensure the restaurant complies with all company policies, including labor laws, safety regulations, and operational procedures.
• Complete and submit daily, weekly, and monthly reports on sales, labor costs, and inventory levels.
• Track and report operational performance metrics to the District Manager or Area Manager.

Requirements

Experience: 3-5 years of restaurant management experience, preferably in a fast-casual or quick-service restaurant environment.

Skills:

• Strong leadership and team management skills.
• Ability to make quick decisions and solve problems in a fast-paced environment.
• Excellent customer service and communication skills.
• Financial acumen, including experience managing budgets, forecasting, and controlling costs.
• Strong organizational skills with the ability to manage multiple tasks at once.

Education: High school diploma or equivalent; a degree in business, hospitality, or a related field is a plus.

Certifications: Food safety certification or equivalent is preferred.

Physical Requirements:

• Ability to stand and move around for extended periods of time.
• Ability to lift up to 25-50 pounds.