Restaurant Manager

Accountability Reporting to the General Manager, Restaurant Managers supervise approximately 15–20 crew members, ensure proper execution of restaurant operations on their assigned shift, provide guests with a great dining experience, and uphold service and quality standards. Along with 1–2 other peer Restaurant Managers and/or Hourly Supervisors, Restaurant Managers support the General Manager, 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 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 Willingly assist others without being asked Prepare and interpret financial and operational reports and schedules, analyze data, and develop solutions to ensure operating goals are achieved Assist the General Manager by overseeing assigned shifts and monitoring brand standards execution and adherence by directing hourly staff to achieve guest service standards in a clean and pleasant environment Assist in the achievement of controllable profit goals by monitoring controls and taking corrective action to achieve the desired result Develop and coach hourly employees on brand standards, corporate policies and procedures, and other guest‑focused programs/activities to meet or exceed guest service standards Work with the General Manager to attract, hire, onboard and retain the best hourly talent to meet staffing requirements and guest service standards Bring employee relations issues, deviations from brand standards, and other guest issues to the attention of the General Manager; recommend corrections and participate in their execution as required Work with the General Manager to develop hourly employees through corporate training programs, individual development plans, and system assignments Develop relationships with civic, business, school, and professional organizations to establish good community relations and increase guest counts Monitor that proper security procedures are in place to protect employees, guests and company assets Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining areas and restrooms Work to create and maintain an enjoyable and respectful environment for our guests and employees Maintain compliance with all employment policies and Brand Standards, to include all state, local and federal regulations Follow management cash handling, inventory and other operational procedures Complete 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 Must be able to observe staff and all aspects of restaurant operations Must be able to stand and walk during an 8‑to‑10‑hour shift; occasional shifts in excess of 10 hours may be required due to the demands of the business Must be able to tolerate extreme temperature changes in kitchen and freezer areas Position Qualifications 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 with excellent oral and written communication skills and 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 This job description is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position. This job description does not constitute a contract for employment and may be changed at the discretion of employer with or without notice. Employer may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary. Our brand is committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran's status, criminal background, or any other characteristic protected by Federal, State, or local law. #J-18808-Ljbffr