We are looking for an experienced and skilled General Manager with remarkable skills, who will run a store effectively and with attention to detail, who will create positive memories for all who touch DQ. The General Manager (GM) will work with the owner in executing all aspects of the restaurant operations, including financial performance, product production, inventory, personnel, sales, and marketing. Set high standards and create a great environment for the team to work.

Benefits:

Competitive Pay

Free Meals

Other Benefits

Responsibilities:

Manage entire operation of restaurant. 

• Strive for operational levels that meet or exceed the Fan’s expectations in the areas of quality, service and atmosphere, creating value through an excellent experience.  
• Accurately complete designated duties such as inventory control, ordering of products, cash control.
• Ensure that all PRIDE systems and routines are incorporated into the day-to-day operations of the restaurant, setting each scheduled shift up for success.
• Understand how to react to issues impacting the restaurant’s profit & loss (P&L) to optimize sales and profit, such as analyzing COGS and taking corrective action if necessary, maintaining inventory, projecting restaurant demand changes throughout the year and adjusting labor accordingly, ensuring that cash control/security procedures are followed, and understanding the P&L implications of workers’ compensation claims.
• Assist in the execution of the restaurant’s business plan as directed by the owner, taking advice and coaching from the owner and ADQ Business Consultants.
• Prepare and adjust promotional materials on a monthly basis.
• Assist in assigned aspects of local store marketing activities and projects such as public and community relations programs, evaluating local competitors’ store marketing, identifying and tracking changing consumer demands.
• Bring innovating and  useful ideas to owner related to all aspects of store operations, recruiting and retention, Fan relations, local marketing, etc.

Staffing and Training of restaurant.

• Accomplish store objectives by hiring, training, coaching and developing management staff and crew members to build a highly skilled and productive team.
• Ensure that shift leads and crew are trained and fully knowledgeable on all PRIDE systems and routines, product recipes, food safety practices and restaurant safety practices.
• Thorough training and new hire orientations; clearly communicate job expectations; monitor each employee and manager’s performance and job contributions, provide ongoing and helpful feedback against expectations.
• Have a basic understanding of how to prepare hourly employee schedules to meet the staffing requirements for each day part and seasonal demands, as determined by the owner.
• 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,, efficiency and retention
• .Establish standards for the management team and crew to handle customer concerns. 
• Ensure that Food Safety is the top training priority in store operations.
• Role model and enforce policies and procedures.

Maintain health and safety standards.

• Ensure that proper hand washing, product rotation procedures, and temperature logging are visible and active behaviors.
• 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.
• Role model and enforce safe food handling practices.

Customer Relations.

• Ensure that Fan service in all areas meets or exceeds company standards.
• Understand the importance of speed of service and resolve bottlenecks in work flow.
• Build relationships with return or preferred patrons.
• Ensure that customer complaints are promptly and appropriately addressed to resolve the problem and ensure that each dissatisfied customer becomes a return Fan.
• Understands how to react in the event of an emergency such as a workers compensation accident, a robbery, natural disaster, etc.

Qualifications:

• Minimum 1-3 years of high volume restaurant leadership experience, required. Previous quick service restaurant experience strongly preferred.
• High School diploma or equivalent required.
• Proven track record of effectively managing COGS and labor.
• Strong knowledge and application of safe food handling practices.
• Must be ServSafe® certifiable
• Skills/Competencies Needed
• Customer focus - strong hospitality and customer service skills, enjoys engaging with the customer.
• Staffing - responsible for maintaining adequate crew and assistant management levels.
• 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 managing employees and effectively resolving employee relations issues. Ability to motivate 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 many aspects of the business and multiple areas simultaneously in a fast-paced environment. 
• Must be able to actively work to achieve and exceed set goals for the business.
• Technical - proficiency with computers, Point of Sale systems and various soft serve/kitchen equipment.
• 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.