Purpose of Job

To create positive memories for all who touch DQ. To oversee entire restaurant operations including financial performance, product production, inventory, personnel, sales, and marketing for the restaurant. To ensure restaurant is operated within guidelines established by owner operator. To set high standards and create a great environment for the team to work.

Essential Functions

Operations

Strive for operational levels that meet or exceed the DQ Fans expectations in the areas of quality, service and atmosphere, creating value through an excellent experience.

Training

• Ensure that every member of management and crew is 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 and setting each shift up for success by utilizing all materials given to the restaurant by Polly Management.
• Ensure thorough training and new hire orientations take place; clearly communicate job expectations; monitor each employee and managers performance and job contributions, provide ongoing and helpful feedback against expectations.
• Ensure the utilization of all training materials for each position are being used to their fullest potential.

Sales & Expense Control

• Accountable for maintaining controllable expenses within a designated, acceptable range in their restaurant; includes labor costs, Cost of Goods Sold, and general foreseeable expenses.
• Seeks to improve restaurant sales through monitoring key result areas of the restaurant such as speed of service, average guest check, cleanliness, customer counts, etc.
• Follows procedures to maintain facility and equipment to standard including executing general preventative maintenance and reporting issues in a timely manner.
• Ensures proper cash handling and credit card procedures in the restaurant; accountable for proper security of cash always.
• Ensures all products area always available within their restaurant
• Implements local and national marketing initiatives within the restaurant including any necessary training.

Fan Service

• 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. Manage open complaints to ensure follow up process is documented in the Market Force database.
• Understands the importance of speed of service and resolve bottlenecks in workflow.
• Build relationships with return or preferred patrons.

Team Member Leadership

• Accomplish store objectives by hiring, interviewing, training, coaching and developing the store management team and hourly crew members to build a highly skilled and productive team; provide ongoing direction to their team members to achieve restaurant goals.
• 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.
• Conduct formal employee performance appraisals to assess and review job contributions.
• Holds management team accountable for Management Handbook Policies and crew members accountable for all Employee Handbook policies.
• Responsible for all administrative responsibilities; accountable for documenting and coaching performance issues of management or crew members including possible consequences for repeat issues; ensures restaurant operates under all labor laws.
• Responsible for effective forecasting and scheduling and ensuring that the restaurant is properly staffed to drive sales volumes.
• Makes timely, educated decisions based upon use of tools and resources provided by the company.

Health & Safety Standards

• Must be ServSafe certified
• Ensure 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. Be a role model and enforce safe food handling practices.
• 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 routines. Ensure that all health, safety and sanitation requirements are met in accordance with federal, state and local standards.
• Train and ensure understanding by store management and crew on how to react in the event of an emergency such as a workers compensation accident, a robbery, etc. Lead the response to such events.
  

Store Marketing

Attract new Fans and increase restaurant sales by ensuring local, regional and national marketing promotions are advertised on current point of purchase.

Perform other duties and responsibilities as requested by district manager or higher.

Required Qualifications

Experience Needed

• Minimum 1-2 years of management experience. Previous quick service restaurant experience strongly preferred.
• Proven track record of effectively managing COGS and Labor.
• Strong knowledge and application of safe food handling practices.
• ServSafe certified

Skills/Competencies Needed

• Customer focus - strong hospitality and customer service skills, enjoys engaging with the customer.
• Trainer and coach - ability to be a strong trainer or coach to others on restaurant routines and systems, as well as how to effectively interact with customers and each other.
• Management skills excellent track record of coaching and developing employees and effectively resolving employee relations issues. Ability to motivate and retain a strong team, and set a positive and upbeat store environment.

Organization and goal focus - must be highly organized and detail-oriented with the capability to oversee all aspects of the business and multiple areas simultaneously in a fast-paced environment. Must be able to set clear goals for the business and actively work to achieve and exceed these goals.

• Technical - proficiency with computers and with Point of Sale systems.
• Flexibility and adaptability -willingness to follow directions and a commitment to meet DQ standards in all you do.
• Integrity-does the right thing even when no one is looking, honest, earns trust of others.

Work Conditions

Must have ability to:

• Must have open availability and be able to work 46 hours per week on average; must be willing to be on-call at all times for their restaurant.
• Must work at least one closing shift per week, AND one Friday, Saturday, or Sunday closing shift per month
• 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.
• Have basic computer skills.
• Lift up to 50 pounds and be able to stand for long periods of time.
• Work around nuts and other allergens.