Overview:

The Restaurant General Manager is responsible for leading all aspects of restaurant operations, ensuring exceptional guest service, strong financial performance, and a positive team culture. This is a hands-on leadership role that requires active participation in daily operations, including performing line-level tasks when business needs require. The Restaurant General Manager is expected to drive the financial and operational performance for their Restaurant by empowering and engaging their team to grow each day while creating a culture that aligns with Tasty D’Lites, LLC Core Values and ensures Operational Excellence

Pay Rate: up to $24

Key Responsibilities

Operational Leadership

Oversee daily store operations to ensure consistent execution of Dunkin’ brand standards.
Work alongside the team in line positions during peak periods, staffing shortages, or training needs to maintain smooth operations and uphold service expectations.
Ensure food safety, cleanliness, and operational procedures are followed at all times.
Monitor product quality, speed of service, and guest satisfaction.

Team Management

Recruit, hire, train, and develop team members and shift leaders.
Provide ongoing coaching, performance feedback, and recognition.
Create weekly schedules that balance labor efficiency with operational needs.
Foster a positive, inclusive, and high-performance work environment.

Financial & Administrative Duties

Manage inventory, ordering, and waste control to meet cost targets.
Review and analyze sales, labor, and cost reports to drive profitability.
Ensure compliance with all company policies, state and federal labor laws, and health/safety regulations.
Handle cash management, deposits, and financial documentation accurately.

Guest Experience

Model hospitality and service excellence at all times.
Address guest concerns promptly and professionally.
Maintain a welcoming, clean, and efficient environment for guests and employees.

Essential Job Functions

Ability to perform all crew-level and shift-leader tasks, including food preparation, beverage production, order taking, cleaning, and stocking.
Ability to stand for extended periods and lift up to 40 lbs. as needed.
Ability to work early mornings, weekends, and holidays based on business needs.

Qualifications

2+ years of restaurant or retail management experience preferred.
Strong leadership, communication, and problem-solving skills.
Ability to multitask and remain calm under pressure.
Experience managing labor, inventory, and financial performance.
ServSafe certification (or willingness to obtain).

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