General Manager, Grill & Chill (Corporate Restaurant)

We have an exciting opportunity available for a General Manager to oversee our corporate Grill & Chill restaurant in Edina, MN.  This position will lead a team to create positive memories for all who touch DQ.Job overview:Create positive memories for all who touch DQ. Oversee entire restaurant operations including financial performance, product production, inventory, training, personnel, sales, and marketing for the restaurant.  Ensure restaurant is operated within guidelines established by owner and franchisor. Set high standards and create a great environment for the team to work. Provide a high level of leadership and team building in order to cultivate an environment which is recognized by the franchisee community, corporate staff and vendors as the pinnacle for our system in training, corporate support and brand loyalty.  Collaborate regularly with corporate office staff to provide an environment that tests potential products, equipment, programs, and processes for ultimate system-wide rollout. Ensure the restaurants meet the operational and performance capabilities to qualify as a certified training restaurant.    If managing a corporate training restaurant, oversee the two objectives of the DQ Training Restaurant, LLC; restaurant operations and Phase training, which includes administering the training programs of Phase I, II for franchisees/managers, and recertification training for business consultants, directors, area vice-presidents and corporate employees in the restaurant environment. Responsibilities Include:OperationsStrive 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 and a fair price.Coordinates the needs of marketing, R&D and operations departments in testing of products, procedures and equipment for the system with the needs of the store, providing feedback regarding feasibility of above for system-wide rollout.TrainingEnsure that every member of management and crew is trained and fully knowledgeable on all PRIDE systems and routines, product recipes, food safety practices and restaurant safety practices.Ensure that all PRIDE systems and routines are incorporated into the day-to-day operations of the restaurant, setting each shift up for success.If managing a corporate training restaurant, administer the training program as directed by the Training Department. This includes administering the training programs of Phase I, II for franchisees/managers, and recertification training for business consultants, directors, area vice-presidents and corporate employees in the restaurant environment. Business PlanningDevelop the restaurant’s business plan by working with company leadership and Business Consultants.Manage restaurant profit & loss to optimize sales and profit, analyzing COGS and taking corrective action if necessary, maintaining inventory, projecting restaurant demand changes throughout the year and adjusting labor accordingly, and ensuring that cash control/security procedures are followed. Prepare financial and sales forecasts and budgets, review financial reports regularly for variances, establish and monitor financial controls.Develop and implement strategies to increase average meal checks and frequency of Fan visits.Fan ServiceEnsure that Fan service in all areas meets or exceeds company standards.Ensure that OSAT and DT Speed expectations are met for the store. OSAT is measured by comparing previous year’s data to match or improve based on monthly performance. DT Speed is measured by HME timers, using data to achieve efficient service hitting speed of service targets based on monthly performance.Establish standards for the management team and crew to handle customer concerns.Ensure that customer complaints are promptly and appropriately addressed to resolve the problem and ensure that each dissatisfied customer becomes a return Fan. Manage open complaints to ensure follow up process is documented in the Tell Us About Us (TUAU) database.Understands the importance of speed of service and resolve bottlenecks in work flow.Build relationships with return or preferred patrons.Team Member LeadershipAccomplish store objectives by hiring, training, coaching and developing the store management team and hourly crew members to build a highly skilled and productive team.Ensure thorough training and new hire orientations take place; clearly communicate job expectations; monitor each employee and manager’s performance and job contributions, provide ongoing and helpful feedback against expectations.Responsible for effective scheduling and ensuring that the restaurant is properly staffed to drive sales volumes. Prepare crew members’ schedules and approve schedules completed by assistant managers to meet staffing requirements for different day parts and different seasonal demands, and to meet established labor goals. Conduct formal employee performance appraisals to assess and review job contributions.Role model and enforce policies and procedures.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 StandardsMust be ServSafe® certified or approved equivalent.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.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. Ensure that all health, safety and sanitation requirements are met in accordance with federal, state and local standards.Train and ensure understanding by store management and crew on how to react in the event of an emergency such as a workers compensation accident, a robbery, etc. Lead the response to such events.Store MarketingAttract new Fans and increase restaurant sales by developing and implementing local, regional and national marketing promotions and activities, including advertising, public and community relations programs, identifying and evaluating local competitors’ store marketing, evaluating program results, identifying and tracking changing consumer demands.OtherInteracts with various franchisee groups, including FAC, and other councils, giving them perspective on various aspects of the business.