SUMMARY:  The General Manager has the responsibility for overseeing the daily operations of a single restaurant. The General Manager will provide overall leadership and supervision over operations, the store team members and will be held accountable to achieving operational standards, food safety, profitability and creating an inclusive and engaged environment.  

RESPONSIBILITIES  

(50%) Manage Store Operations and Drive Results   

• Manage P&L to meet operational goals and budget including EBITDA, ADT, OER, PCYA, CSAT, Food, Labor and more. 

• Manage and improve service times  

• Ensure store is meeting operational excellence at all times; complete self-operations evaluation reports, and train in-store managers on process to ensure food, safety, etc. are up to meeting or exceeding standards  

• Track and monitor CSAT and make operational adjustments 

• Drive top-line sales and bottom-line results through local store marketing, new customer acquisition and orders and customer loyalty 

• Manage food and labor to goal and identify opportunities to correct waste    

• Set and communicate store goals with in-store managers and team  

• Lead and delegate responsibilities and tasks, leveraging each team member’s strengths (i.e. prepping food, cleaning/sanitation, stocking boxes, etc.) 

• Ensure store is operating efficiently during all business hours, including being fully prepared for open, rush, and close  

• Oversee inventory management and food safety to ensure accuracy and efficiency; ensure employees are following procedures for shelf life and product dating 

• Oversee and train team members and managers on how to properly checkout at the end of a shift to ensure proper cash management and compliance  

• Coach the team on upselling orders 

• Identify and correct potential problems before they occur  

(30%) Recruit, Develop and Retain Best in Class Talent   

• Manage all store recruiting activities and Applicant Tracking System (ATS) to schedule, interview, and hire new team members  

• Conduct interviews and assess candidate fit for in-store positions 

• Manage new hire orientation and onboarding process while staying compliant with all labor laws 

• Ensure staffing meets business needs    

• Train and develop Assistant Managers on operational excellence and people practices  

• Assess talent and provide coaching, feedback and development; partner with MCO and Human Resources to follow progressive discipline philosophy  

• Manage and enforce training completion for all store team member’s 

• Consistently set clear expectations and hold others accountable to them 

• Communicate openly, constantly, and consistently with the team 

• Recognize team members and celebrate successes  

• Drive engagement, inclusion and retention in accordance with our Domino’s values, policies and procedures 

• Create a positive environment in your store that results in high team member engagement and retention 

 (10%) Manage Food Safety and Team Member Safety  

• Promote team member safety inside and outside of the store by consistently communicating the importance of safety 

• Ensure all procedures for safety and security incidents are being followed and executed 

• Ensure all safety incidents are reported to the Safety Hotline  

• Ensure store is meeting all food safety standards  

• Identify high-risk practices and implement changes to reduce risk of injuries and incidents 

• Partner with Safety & Loss Prevention on any safety related concerns or incidents  

• Ensure delivery experts are following all cash and food safety procedures; by conducting call backs, using lock boxes, and following safe delivery protocols 

• Monitor, prevent, and react to any shortages in the store 

• Coach team members on proper cash handling and deposit procedures 

• Ensure the deposit (armored car service, or TMs to the bank) is being completed safely and accurately 

 (5%) Provide Best in Class Customer Service  

• Build relationships with frequent customers, local business, schools and identify new partnerships in the community 

• Review and respond quickly to customer feedback; manage all customer care complaints and online feedback channels 

• Ensure all team members are providing excellent customer service  

• Monitor team performance from a customer’s point of view and recognize good performance from the team 

• Ensure all team members remain in proper image throughout duration of their shift 

(5%) Operate and Troubleshoot Technology  

• Lead the change management effort that is associated with all technical innovation 

• Train team members on current and new technology and ensure it is being adapted 

• Proactively check, operate, and troubleshoot systems  

• Leverage recommended operations technology to complete and track routines 

• Prior experience in a management role or similar experience required 

• Customer Service experience required 

• Fast food/quick service restaurant experience preferred  

• High School equivalent education level  

• Valid drivers license required  

• Proven ability to lead by example and ensure accountability from a team 

• Proven ability to problem solve and resolve customer concerns and/or complaints 

• Strong decision making and conflict resolution skills  

• Proven ability to set goals and set up plans to achieve them  

• Proven ability to work as a part of a team to achieve a common goal 

• Experience managing a P&L, food cost, and labor (ability to add, subtract, multiply, and divide accurately and quickly) 

• Excellent verbal, written, and communication skills  

• Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed 

• Must embody Domino’s Values; Do the Right Thing; Put People First; Create Inspired Solutions; Champion our Customers; and Grow and Win Together 

PHYSICAL REQUIREMENTS 

Standing: 

• Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 4". 

Walking: 

• For short distances for short durations 

Sitting: 

• Paperwork is normally completed in an office at a desk or table 

Lifting:  

• Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. 

Carrying:  

• Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray. 

Pushing:  

• To move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. 

Climbing:  

• Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. 

Stooping/Bending:  

• Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 30 - 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. 

Crouching/Squatting:  

• Performed occasionally to stock shelves and to clean low areas. 

Reaching:  

• Reaching is performed continuously; up, down and forward. Workers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. 

Hand Tasks: 

• Eye-hand coordination is essential. Use of hands is continuous during the day. 

• Frequent activities require use of one or both hands: Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must manipulate a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes. Team Members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes. Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. 

OTHER REQUIREMENTS 

Exposure To: 

• Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks. 

• In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. 

• Sudden changes in temperature in work area and while outside. 

• Fumes from food odors. 

• Exposure to cornmeal dust. 

• Cramped quarters including walk-in cooler. 

• Hot surfaces/tools from oven up to 500 degrees or higher. 

• Sharp edges and moving mechanical parts. 

• Varying and sometimes adverse weather conditions when delivering product, driving and couponing. 

Sensing: 

• Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. 

• Depth perception. 

• Ability to differentiate between hot and cold surfaces. 

• Far vision and night vision for driving. 

Temperaments: 

• The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgements and decisions.