What are the responsibilities and job description for the Restaurant Manager position at Dunkin' Brands?
A Restaurant Manager is generally responsible for providing strong, positive leadership to his/her team to deliver great and friendly guest experiences, operational excellence and for helping to build profitable top line sales. They are responsible for the overall operation of the restaurant according to Dunkin Donuts standards, franchisee standards and in compliance with all applicable laws.
Essential Functions
Hire, train, and develop their employees.
Communicate job expectations to employees.
Provide coaching and feedback; disciplines when appropriate.
Create and maintain a guest first culture in the restaurant.
Ensure all shifts are appropriately staffed to achieve guest service goals
Maintain safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation guidelines; comply with all applicable laws.
Analyze Guest Satisfaction Survey results to recognize achievement and provide coaching and direction to restaurant team to drive continuous improvement.
Manage all inventories in store. Order merchandise to ensure items are available when needed. Ensure orders are correct and plan for low and high volume events; i.e. holidays, weather conditions. Tracks throwaways and minimizes waste.
Utilizes tools to track required documentation; for example temperature controls.
Manages cash over/short through effective cash control procedures.
Drives sales through effective execution of marketing programs.
Completes ROR's and Restaurant Food Safety and Sanitation assessments each month.
Ensure all policies and procedures are followed as well as compliance with labor and health laws.
Other Duties
Please note this is not designed to cover or contain a comprehensive listing of activities duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
Competencies
Business Acumen
Communication
Ethical Practice
Critical Evaluation
Leadership and Relationship Management
Work Environment
Operates in a restaurant environment. Routinely uses standard restaurant equipment.
Physical Demands
Regularly required to talk and hear. Required to stand for long periods of time or walk. Required to bend, stretch, climb and or crawl. Required to lift up to 50 pounds. Required to work a standard workweek and weekends.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Required Education and Experience
A BS/BA degree from an accredited college/university or 5 years of progressive restaurant management experience.
ServSafe Certified
AAP/EEO Statement
EQUAL EMPLOYMENT OPPORTUNITY
It is our policy to ensure equal opportunities to all qualified, or qualifiable employees, by prohibiting discrimination and harassment in all aspects of employment (such as recruitment, hiring, training, compensation and promotions) on the basis of race, creed, color, age, sex, affectional or sexual orientation, ancestry, national origin, disability (including AIDS and HIV infection), pregnancy, military service, religion, gender identity or expression, marital status, civil union status, domestic partnership status, atypically hereditary cellular or blood trait, genetic information, liability for service in the United States armed forces, or membership in any other category protected by applicable federal, state or local law. We are committed to the spirit and letter of the law. Our goal is to maintain a working environment that encourages the personal and professional development of every employee to his or her fullest potential within the context of the Company's success and well being.