MANAGER JOB DESCRIPTION

You are applying for a job with a franchisee of the Dairy Queen® system and not American Dairy Queen Corporation or International Dairy Queen, Inc. Franchisees are independent business owners. The franchisee of this restaurant will be your employer if you are hired and will make all hiring, wage, hour, and other employment-related decisions.

Purpose of Job 

To create positive memories for all who touch Dairy Queen. To execute specific aspects of the restaurant operations, which will include financial performance, product production, inventory, personnel, sales, and marketing. To set high standards and create a great environment for the team to work. 

Essential Functions 

Operations

• Manage entire operation of restaurant during scheduled shifts. Strive for operational levels that meet or exceed the Fan’s expectations in the areas of quality, service and atmosphere. Accurately complete designated duties such as inventory control, ordering of products, cash control.

Training

• Ensure that shift leads and crew are trained and fully knowledgeable on all systems and routines, product recipes, food safety practices and restaurant safety practices.

Business Planning

• Assist in the execution of the restaurant’s business plan as directed by the store owner, taking advice and coaching from the owner, district manager and field staff.
• 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. 

Fan Service

• Ensure that Fan service in all areas meets or exceeds company standards.
• Ensure that customer complaints are promptly and appropriately addressed to resolve the problem and ensure that each dissatisfied customer becomes a return Fan. 
• Understand the importance of speed of service and resolve bottlenecks in work flow.

Team Member Leadership

• Accomplish store objectives by hiring, training, coaching and developing shift leads and crew members to build a highly skilled and productive team.
• Complete thorough training and new hire orientations; clearly communicate job expectations; monitor each employee’s performance and job contributions, provide ongoing and helpful feedback against expectations.
• Role model and enforce policies and procedures.
• Have an understanding of how to prepare hourly employee schedules to meet the staffing requirements for each day part and seasonal demands, as determined by the store 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 and efficiency. 

Health and Safety Standards

• Must be ServSafe® certified.
• Ensure that Food Safety is the top training priority in store operations. Ensure that proper hand washing, product rotation procedures, and temperature logging are visible and active behaviors. Role model and enforce safe food handling practices.

Perform other duties and responsibilities as requested by the store owner.

Required Qualifications 

Experience Needed

• 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