Food and Beverage Manager at Dunkin by Lima Murray

Overview

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 of a single restaurant. They are responsible for the overall operation of the restaurant according to Dunkin' standards, franchisee policies and procedures and in compliance with all applicable laws.

Responsibilities Include:

• Able to perform all responsibilities of restaurant team members
• Lead team meetings
• Deliver training to restaurant team members
• Ensure Brand standards, recipes and systems are executed
• Create and maintain a guest focused culture in the restaurant
• Review guest feedback results and implement action plans to drive improvement
• Communicates restaurant priorities, goals and results to restaurant team members
• Execute new product roll-outs including training, marketing and sampling
• Maintain a safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation requirements and complying with all applicable laws
• Control costs to help maximize profitability
• Completion of inventory on a periodic basis as determined by Franchisee
• Completion of weekly labor schedule ensuring all shifts are staffed to meet guest demand and service standards
• Completion of DCP and other vendor orders
• Conduct self-assessments and corresponding action plans
• Ensure restaurant budget is met as determined by Franchisee
• Manages cash over/short in restaurant and ensures team members are following franchisee's cash management policies
• Travel to and from the Bank with cash deposits one time per day as noted on the driving route with no deviations
• Travel to and from Corporate Office, trainings, and other stores as required by the General Manager
• Engages with Dunkin' Brands Field Operations team as appropriate

Management Responsibilities Include:

• Recruit, hire, onboard and develop restaurant team members
• Plan, monitor, appraise and review employee performance
• Coach restaurant team members to drive sales, improve profitability and guest satisfaction

Key Competencies

• Strong analytical skills and business acumen
• Works well with others in a fun, fast-paced team environment
• On time, demonstrates honesty and a positive attitude
• Willingness to learn and embrace change
• Ability to train and develop a team
• Guest focused
• Time Management
• Problem solving
• Motivating others

Required Education, Experience & Licensure

• Must possess a valid State of Maine Driver's License
• Must have reliable transportation
• Basic computer skills
• Fluent in spoken and written English
• Basic math and financial management
• Previous leadership experience in retail, restaurant or hospitality
• College Degree preferred

Physical Demands/Working Conditions:

• Must be able to perform duties while standing for extended periods of time Repetitive motion including bending, stooping and reaching
• Must be able to lift up to 50 lbs.Wearing a headset (if applicable)
• Working in a small space

Compensation details: 21-23 Hourly Wage

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