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Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls.
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Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables.
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Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety.
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Expect to travel ~25% of the time PROFESSIONAL EXPERIENCE/ QUALIFICATIONS/ ATTRIBUTES A minimum of 7 years of full-time experience - preferably in the quick service restaurant ('QSR'), convenience store, food & beverage, and/or multi-unit retail industry across innovation, culinary, marketing, business development, and/or equivalent functions Ability to develop cross-functional partnerships to deliver results.
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Immediate Supervisor: Market Supervisor/Multi-Unit Supervisor. At least three years of restaurant management experience (QSR preferred) As needed, perform all station duties (fountain & frozen, dresser, front swamp, back swamp, grill, switchboard, expeditor, food prep, and drive-thru (if applicable.
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Minimum of 3 years operational management experience or two plus years of successful multi-unit management experience in a retail and/or QSR environment. Consult with and influence franchisees to develop, update and execute operational plans and strategies, including merchandising, fresh food concepts, fuel sales, guest experience and store operational infrastructure.
$82,500 - $85,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Proven success in QSR management and Multi Unit experience is required. A Multi-Unit Manager is generally responsible for leading the overall operations of multiple Dunkin' locations including recruiting, hiring, onboarding, training, management development, managing budgets and ensuring Managers and Crew are delivering great guest service and executing applicable Brand standards and procedures in the restaurants.
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The MGRI position typically reports to the General Manager, Director of Operations, or an intermediate F&B Multi Unit Manager II within the assigned location. The purpose of the Manager I (MGRI) position is to assist Branch management in tactically executing QSR or similar restaurant management operations.
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Ensuring Multi-Unit and Store Managers effectively complete duties, such as providing accurate reports, tracking and reconciling coupons and certificate, and creating and posting crew work schedules.
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Participates in the interview process, provides input in hiring, recommends termination, advancement, promotion or any other status change to the GM for associates within the unit. Assists the AGM/GM in managing by supervising day-to-day activities of associates within a defined individual or group of restaurants or points-of-sale.
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Manage, plan, forecast, and adjust the drive-in's food, labor, paper, and inventory to maximize cost-control, operational efficiency, quality standards, and customer service. Recruit, interview, hire, onboard, train, manage, direct, coach, lead, schedule, assign, discipline, and terminate the drive-in's assistant managers and employees.
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The MGRII position typically reports to the General Manager, Director of Operations, or an intermediate F&B Multi Unit Manager II within the assigned location. The purpose of the Manager II (MGRII) position is to assist Branch management in tactically executing complex QSR or Casual Dine or similar restaurant management operations.
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Work Environment: Continuous standing, bending, reaching, moving, stooping, stretching, and lifting in a restaurant environment; frequent exposure to heat and hot liquid shortening while cooking; frequent exposure to freezer when stocking food items; occasional exposure to extreme temperatures based on variable weather conditions.
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Supervise, lead, and manage all aspects of drive-in operations to provide an optimal guest experience. Problem-solving, multi-tasking, decision-making, leadership, time-management, and conflict-resolution skills.
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5 - 7 years of awesome supervisory experience at another lucky QSR. 5 - 7 years of awesome supervisory experience at another lucky QSR. Ensuring all stores meet standards for optimum costs, top-notch performance, and Federal, State and Local labor laws.
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