General Manager in Training - Dairy Queen

*Purpose of Job* Responsible for executing specific aspects of the restaurant operations during scheduled shifts.
To set high standards and create a great environment for the team to work.
Must be able to perform all job functions of each crew position, including customer service, product preparation, line position, and cash accountability.
*Essential Functions* *Operations* * Strive for operational levels that meet or exceed the guest’s expectations in the areas of quality, service, and atmosphere, creating value through an excellent experience.
* Assist in the management of specific areas of the restaurant during scheduled shifts.
* Accurately complete designated duties such as inventory control and cash control.
* Ensure that all systems and routines are part of the day-to-day operations of the restaurant, setting each scheduled shift up for success.
* Be cross-trained in all positions and areas of the business *Customer Service* * Ensure that customer service meets or exceeds company standards.
Handle more routine customer complaints, taking prompt and appropriate action to resolve the problem and ensure that each dissatisfied customer becomes a returning one.
Make the determination when to report to the management team on more serious complaints.
* Understand the importance of speed of service and resolve bottlenecks in the workflow.
* Build relationships with return or preferred patrons.
*Team Member Leadership* * Accomplish store objectives by assisting the GM and Assistant Manager(s) with training and coaching crew members to build a highly skilled and productive team.
* As appropriate and when necessary, get work done through the delegation of tasks to other restaurant team members.
* Holds self and crew members accountable for all Employee Handbook policies.
* Ensures that the restaurant is properly organized and staffed as designated by written schedules created by restaurant management, through proper job assignments, break rotation and the delegation of tasks during both peak and non-peak periods.
* 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 willing, able to pass and become ServSafe® certified * Ensure that Food Safety is the top training priority in-store operations.
Ensure that proper handwashing, 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 following and enforcing sanitation standards and procedures, complying with health and legal regulations and maintaining security systems or routines.
* Understand how to react in the event of an emergency such as a worker’s compensation accident, a robbery, etc.
*Store Marketing* * Bring useful ideas to management about how to attract new customers and increase restaurant sales by following established marketing promotions and activities.
* Perform other duties and responsibilities as requested by the management team.
*Required Qualifications and Experience Needed* * Must be capable of supervising specific areas of the business in a fast-paced environment.
* Strong knowledge and application of safe food handling practices.
* General Food Safety Knowledge *Licenses and Certifications* * ServSafe® certified *Skills/Competencies Needed* * Customer focus - strong hospitality and customer service skills, enjoys engaging with the customer.
* Trainer and coach - ability to be a strong trainer or coach to others on restaurant routines and systems, as well as how to effectively interact with customers and each other.
* Leadership skills - Ability to motivate other teammates, supervise a particular work area, and set a positive and upbeat store environment.
* Organization and goal focus - must be highly organized and detail-oriented with the capability to oversee one or more aspects of the business in a fast-paced environment.
Must be eager to understand the goals that are set for the business and take the right actions to help achieve and even exceed these goals.
* Technical - proficiency with computers and with Point of Sale systems.
* Flexibility and adaptability -willingness to follow directions and a commitment to meet Polly *Management’s standards in all you do.
* * Integrity-does the right thing even when no one is looking, honest, earns the trust of others.
*Work Conditions* Must have the ability to: * Must have work availability that meets the current needs of the restaurant; Must be willing to assist with covering shifts as needed * Willingness to develop skills in areas of management as directed by General Manager.
* Perform under pressure in a high-volume restaurant including moving and responding quickly for long periods of time.
* Have basic computer skills.
* Work in and out of different temperature ranges.
* Stand for long periods of time.
* Lift up to 50 pounds.
* Work around nuts and other allergens.
Job Type: Full-time Pay: $17.
00 - $20.
00 per hour Expected hours: 40 – 50 per week Experience level: * 3 years Restaurant type: * Quick service & fast food restaurant Shift: * 10 hour shift * 12 hour shift * 8 hour shift * Day shift * Evening shift * Morning shift * Night shift Weekly day range: * Every weekend * Monday to Friday * Rotating weekends * Weekends as needed Work Location: In person