Responsibilities

• Own area-level P&L performance across assigned restaurants, including sales, labor, food cost, controllable expenses, waste, cash accountability, and profitability goals.
• Identify store-by-store opportunities through routine restaurant visits, P&L reviews, scorecards, guest feedback, speed-of-service data, staffing analysis, and brand audits.
• Review performance with General Managers and store teams, set clear action plans, and follow up consistently until operational gaps are closed.
• Drive sales growth through local store marketing, promotional execution, daypart focus, upselling, catering/community outreach where applicable, and one-mile trade-area activation.
• Hold restaurants accountable for food quality, freshness, cleanliness, hospitality, drive-thru speed, order accuracy, and guest satisfaction scores.
• Ensure stores execute Dunkin' and/or QSR brand standards, operational procedures, window readiness, seasonal launches, merchandising, and required store communications.
• Coach GMs and ADMs on labor scheduling, staffing levels, hiring discipline, training routines, performance management, and succession planning.
• Partner with franchisee leadership and support teams on maintenance issues, equipment uptime, eSupport tickets, remodel/readiness needs, and health/safety priorities.
• Support manager hiring, promotion, discipline, termination recommendations, and bench development in partnership with HR and senior operations leadership.
• Lead with urgency during staffing shortages, guest escalations, weather/traffic disruptions, equipment failures, inspections, or other store emergencies.

Requirements

• 5+ years of restaurant operations leadership, with multi-unit QSR, coffee, bakery, drive-thru, or high-volume foodservice experience strongly preferred.
• Demonstrated ability to read and act on P&L statements, labor reports, inventory trends, sales dashboards, and operational scorecards.
• Strong coaching style with the ability to lead through General Managers, build accountability, and improve performance without losing team engagement.
• Experience managing local store marketing, new product launches, labor scheduling, inventory controls, cash controls, and brand standards.
• Working knowledge of California restaurant operations, wage-and-hour sensitivity, food safety expectations, and health department readiness.
• Comfortable using POS, back-office reporting, scheduling, inventory, learning, and ticketing/eSupport systems.
• Valid driver's license, reliable transportation, acceptable driving record, and willingness to travel daily between restaurants.
• Bilingual English/Spanish is helpful in many Southern California restaurant teams, but not required.