Salaried Restaurant Manager

Benefits: Dental insurance Employee discounts Health insurance Paid time off Tuition assistance Vision insurance DQ Tyler is committed to serving hot, fresh food and excellent cool treats in a clean, friendly environment, quickly.
We probably have a DQ near you, with fifteen locations, and growing! DQ Tyler is dedicated to giving our guests the best service possible and cares about their employees & customers.
We are locally owned and operated.
DQ Tyler is community-oriented, assisting local churches, youth teams, and charitable organizations of all kinds.
We love giving inspired individuals a platform to grow and prosper.
At DQ Tyler, we appreciate teamwork.
The Restaurant Manager position is always on the move, coaching and actively working with the team on shift to deliver high quality product, great customer service, and make sure the restaurant is running efficiently! Restaurant Store Manager Responsibilities: The Store Manager works as a counterpart to the General Manager.
The Store Manager helps ensure that the restaurant operates smoothly and in a high state of cleanliness and provides strong leadership and supervision to the staff.
He or she helps manage and train the staff to ensure they provide exceptional service to customers in a timely, courteous, efficient, and accurate manner and that they follow proper sanitation standards and keep all areas clean and sanitary at all times.
We require a professional appearance including having good hygiene standards.
Gentleman must be clean shaven, other than a short trimmed mustache, and all employees will arrive to work in uniform with slip resistant shoes or they will be sent home.
We do not allow visible tattoos or body jewelry (one solid wedding band and a sport type watch are only exception) while in our work uniform.
Nails should be clean, and kept at a short or athletic length with no dark colors, We wear hats or visors and no hair color should be unnatural, or worn hanging lower than the collar of the shirt for safety reasons.
The ideal candidate for this position has a college degree (Hospitality, Food Service Management, or a related field) or high school diploma with applicable experience of three years of lead management experience in a hospitality, food service, or customer service position.
Fluent English speaking and written communication skills, necessary knowledge of the use of computer applications and software such as Google, and Microsoft, professional appearance, and behavior are required for this position.
This is a 50-55 hour a week scheduled full-time position that will be employee benefits eligible after one month of hire.
There will be frequent bending/ lifting, up to 30 pounds.
The position works on their feet, taking very limited amounts of breaks.
The position must be effective at communicating verbally, written and must be able to read the English language for the safety of those on staff and our customers.
There is no way to prevent anyone who works in a Dairy Queen restaurant from coming into contact with certain food allergens.
If you are have a contact allergen to any nut, eggs, milk, soy, wheat, MSG or food coloring it may be best to not apply.
It causes undue hardship to our establishment to try to prevent an employee from coming into contact with any of these throughout the normal course of business.
All candidates must obtain their own Food Safety Manager certificate that is accredited in the state of Texas.
Duties included but are not limited to: Overall managing accountability of the store's controllable expenses and day to day operations Upholding the highest level of restaurant safety and cleanliness in order to keep customers and team safe Profit and Loss accountability for food cost, waist, labor management, and training Helping the General Manager with Hiring and Terminating Staff Working with the GM and all leadership on Retaining and Training of Staff Scheduling and Reporting Management for incidents Communicating all messages from Corporate to your team Team building and development of leaders within the operational unit Keeping restaurant maintenance needs at standard and reporting issues Maintaining company rules, morals and beliefs Conflict Management between customers or other team members