General Manager

Accountability Reporting to the Area Leader, the General Manager will be responsible for overall restaurant operations execution and management of staff, controllable profit plan achievement, guest count growth, and sales building activities. Additional responsibilities include focus on employee selection, retention, continuous operational improvement and a strong commitment to hospitality and guest satisfaction. General Managers must have a strong commitment to guest satisfaction Key Business Areas A “Key Business Area” is an area of performance in which the General 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, interprets financial and operational reports and schedules, analyzes data and develops solutions to ensure operating goals are achieved Directs restaurant operations with responsibility for guest service, brand standards execution and employee training Achieves controllable profit and flow thru goals by overseeing all controllable costs and taking the appropriate corrective action to achieve the desired result Ensures timely implementation, training and ongoing execution of all corporate initiatives and marketing promotions Develops Restaurant Managers and hourly employees through corporate training programs, individual development plans and assignments; provides coaching and constructive feedback to employees as needed Ensures all equipment and facilities are in compliance with Brand Standards and government regulations; takes corrective action when required Attracts, hires, on-boards and retains the best hourly talent to meet staffing requirements and guest service standards Proactively handles employee relations issues and deviations from Brand Standards; involves the Area Leader and Human Resources Manager as appropriate to resolve issues Develops and executes the local store marketing plan to build relationships with civic, business, school, and professional organizations to drive sales and 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 employer’s employment policies and Brand Standards to include all state, local and federal regulations Follows management cash handling, inventory and other operational procedures as outlined by the employer 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 50 lbs; 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 with potentially hazardous chemicals Must have sufficient mobility to move and operate in confined work area Must be able to 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 an 8‑10 hour shift; occasional shifts in excess of 10 hours may be required due to demands of the business Must be able to tolerate extreme temperature changes in kitchen and freezer areas #J-18808-Ljbffr