Dairy Queen Director of Operations

Position Summary: Oversee restaurant operations for all assigned restaurants including financial performance, product production, product quality, customer service standards, inventory, personnel, sales, and marketing for each restaurant. Ensure all restaurants are operated with operational guidelines established by Fourteen Foods and International Dairy Queen.

Essential Functions:

• Oversees all restaurant operations and leads the District Managers in making business decisions on what matters most to customers, employees, and stakeholders.
• Manage each restaurant to optimize manageable profit, control COGS, Labor and Sales.
• Ensure that all PRIDE Systems and routes are incorporated into day-to-day operations at each restaurant.
• Ensure customer service in all areas, in each restaurant, meets company standards.
• Respond to customer complaints, taking prompt and appropriate actions to resolve problems and ensure customer satisfaction is maintained in each restaurant.
• Organize and implement local restaurant marketing in each restaurant as well as regional and national marketing promotions to increase restaurant sales.
• Staff, train and develop restaurant general managers through orientation, ongoing feedback, the establishment of performance expectations and by conducting performance reviews.
• Expected to exercise good judgment in decision-making and report issues to Director of Operations.
• Responsible for hiring and terminating all management staffing within all state/federal guidelines.
• As needed, support the development of new stores.
• Willing to travel 75% of work hours.

Accountability:

• Accountable for financial goals set for each restaurant.
• Ensure each restaurant is in accordance with established company standards, policies and procedures.
• Assist in the success of each restaurant by ensuring customer satisfaction through adhering to company standards for quality, value, service and cleanliness.
• Maintain a positive working relationship with each restaurant and promote a cooperative and pleasant working climate, which will be conducive to maximize employee morale, productivity and efficiency.
• Other duties as assigned.

Qualifications:

• Minimum of 3-5 years of previous restaurant management experience preferred.
• Bachelor’s Degree in Business Management or equivalent management experience preferred.
• Must be able to manage and provide leadership to multiple locations, as assigned.
• Must have a sense of urgency and the ability to motivate others to perform.
• Must have excellent customer service and employee relations skills and be detail oriented with the capability to oversee all aspects of the business and multiple areas simultaneously in a fast pace environment.