Accountability:

Reporting to the GM, Restaurant Managers are responsible for the supervision of approximately 15 - 20 crew members, proper execution of the restaurant operations on their assigned shift, providing guests with a great dining experience and upholding service and quality standards.

Along with 1 – 2 other Restaurant Managers and/or Unit Aides, Restaurant Managers will support the GM who has total accountability for the success of the restaurant. Restaurant Managers will be required to work day and night shifts, weekends, and holidays as the schedules are rotated.

Additional responsibilities include focus on employee selection and retention, continuous operational improvement, understanding profit and loss statements, operating plans, and costs. Restaurant Managers must have a strong commitment to guest satisfaction.

Key Business Areas:

A “Key Business Area” is an area of performance in which the Restaurant Manager must be successful to meet their accountabilities. Successful results in Key Business Areas are supported by the following behaviors or actions:

Willingly assists others without being asked
Prepares and interprets financial and operational reports and schedules, analyzes data and develops solutions to ensure operating goals are met
Assists the General Manager by overseeing assigned shifts and monitors brand standards execution and adherence by directing hourly staff to achieve guest service standards in a clean and pleasant environment
Assists in the achievement of controllable profit goals by monitoring controls and taking corrective action to achieve the desired result
Develops and coaches’ hourly employees on brand standards, corporate policies and procedures, and other guest focused programs/activities to meet or exceed guest service standards
Works with the GM to attract, hire, onboard and retain the best hourly talent to meet staffing requirements and guest service standards
Brings employee relations issues, deviations from brand standards, and other guest issues to the attention of the General Manager; recommends corrections; and participates in their execution as required
Works with the GM to develop hourly employees through corporate training programs, individual development plans, and system assignments
Develops relationships with civic, business, school, and professional organizations to establish good relations and increase guest counts
Monitors that proper security procedures are in place to protect employees, guests and company assets
Enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen, dining areas and restrooms
Works to create and maintain an enjoyable and respectful environment for our guests and employees
Maintains compliance with all employment policies and Brand Standards, to include all state, local and federal regulations
Follows management cash handling, inventory and other operational procedures
Completes all other tasks and duties as assigned

Essential Functions:

Must be able to lift a tray weighing up to 25 lbs
Must be able to lift and carry supplies and equipment weighing up to 60 lbs and place items on high and low shelves in office, store rooms, service areas, walk-in coolers and freezers
Must be able to bend, stoop, reach, lift and grasp
Must be able to hear well in a loud environment to respond to employee and guest needs
Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling
Must be able to operate point-of-sale system and differentiate between monetary denominations
Must be able to work with all Denny’s menu products
Must be able to work around potentially hazardous chemicals
Must have sufficient mobility to move and operate in confined work area
Must work inside and outside the restaurant
Must be able to observe staff and all aspects of restaurant operations
Must be able to stand and walk during 8-10 hour shift; occasional shifts in excess of 10 hours may be required due to business demands
Must be able to tolerate extreme temperature changes in kitchen and freezer areas

REQUIREMENTS

Minimum of 2 years experience in restaurant, hospitality or retail management, additional operations and/or leadership experience strongly preferred
Associate’s or Bachelor’s degree preferred or equivalent combination of education and experience
Food Safety Manager certification required
Strong organizational skills, excellent oral and written communication skills, the ability to communicate with all levels of the organization
Ability to communicate effectively, both orally and in writing, in the English language
Possesses basic math skill (add, subtract, multiply, divide)
Places a value on diversity and shows respect for others
Proven ability to problem solve and handle high stress situations
Ability to interpret financial statements and understand contributing factors
Must be able to perform job duties of every position
Must be prepared to multitask in accordance with the demands of the business
Ability to identify and anticipate opportunities and implement corrective action steps
Ability to work weekends, holidays, and evenings
Licensed to operate an automobile without hours of operations restrictions
Has reliable transportation in order to meet banking obligations