General Manager

General Managers develop a team of dedicated people delivering great guest experiences and profitable top line sales. They are responsible for the overall operation of the restaurant according to Dunkin’ standards.

Responsibilities Include:

Team Environment - Promote a team environment by fostering respect, providing coaching and feedback, recognizing achievements, resolving employee concerns and communicating effectively. Hire, train, and develop the right people and plan staffing levels to meet guest and business needs. Continuously learn while passing on knowledge and skills to help others develop and grow. Hold themselves and team accountable for responsibilities and results.

Operations Excellence for Guest Satisfaction - Hold guests as highest priority and role model exceptional guest service. Lead by example and promote an environment where there is a sense of urgency to satisfy guests. Ensure Brand standards and systems are executed. Engage and empower teams to develop solutions that drive business results. Complete all required training including ServSafe® certification.

Profitability - Drive sales through effective execution of restaurant standards and marketing initiatives. Delegate and lead processes to control labor costs, food costs, and cash. Ensure the safety and security of team and guests through a focus on preventative maintenance and cleanliness. Analyze restaurant environment and business results to identify opportunities and action plan with their team to set and achieve goals. Comply with all restaurants, Brand, and franchisee policies.

General Manager Work Schedule Guidelines:

The standard workweek for a General Manager is 45 hours, which may include additional hours based on business needs. The workweek consists of five 9 and a half hour shifts minimum. Which includes a 30-minute rest break.

General Managers are expected to be present during peak business hours to drive sales, especially on Thursdays, Fridays, and Saturdays, as they are required days of work. Typical workdays should not start before 6:00 AM unless otherwise dictated by business requirements and with approval by the locations District Manager. The remaining hours of the week will be determined collaboratively by the General Manager and the District Manager. Any scheduling accommodations outside of what is depicted in these guidelines must have the District Manger’s approval.

Here is an example of the ideal general manager's schedule.

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Off

off

6am-3:30pm

6am-3:30pm

6am-3:30pm

6am-3:30pm

6am-3:30pm

Required Competencies:

• At least 2 years of experience managing employees in either the restaurant, hospitality, or retail industry.
• Preferably 2 years’ experience working at a quick service restaurant (QSR) in a salaried management position.
• 2 years of interviewing and determining hiring decisions.
• 2 years of scheduling experience.
• 2 years of inventory and truck ordering experience.
• 5 years of cash handling experience.
• 5 years of customer service experience.
• 2 years of managing food and/or labor costs/metrics.
• Either an Active ServSafe Certification or eligible to receive ServSafe Certification required.
• Successful completion of Background check and Motor Vehicle Report.