Restaurant General Manager

Job Summary Directly supervises, develops and supports all unit management, as well as service team members directly or indirectly during all hours of operation. Operation of restaurant Business administration Creating a quality work environment Maintaining safety and sanitation standards Ensures maximum customer satisfaction Achieving financial results and maximizing profits Developing a strong service team that is focused on business growth Excellent physical stamina—requires extensive standing, walking, extreme temperature changes, lifting, and may be in contact with cleaning chemicals Excellent communication skills, verbal and written, to handle supervision of employees and guest concerns Job Functions / Responsibilities Develops plans supportive of company and regional strategies to achieve business growth (sales and profit) and customer satisfaction. Directs the work of all restaurant employees & management; such direction includes supervision, advancement, discipline, termination or any other change of status. Overall responsible for maintaining safety and sanitation standards & procedures as needed for health inspections, Steritech visits and brand standards at all times. Plans and analyzes unit’s manpower including future management needs, ensuring sufficient development and training of all employees. Plans and analyzes the operations and administration of the restaurant. Ensures that all menu items are prepared, portioned and presented properly in a clean, safe and sanitary manner according to all established procedures, performance standards and specifications. Ensures customer satisfaction through effective and efficient service and a clean and pleasant environment. Makes changes to the operation as necessary to ensure customer satisfaction. Directs operational execution to ensure total customer satisfaction. In absence of any job code, must personally fill any position needed in the restaurant or assign someone to fill the position. Investigates employee issues, customer complaints, and coordinates response and provides guidance, counseling and training to management and employees for corrective measures to improve restaurant operations and customer service. Provides feedback to DM and Regional Work Teams (RWT) on emerging needs; content, value, and appropriateness of program. Must complete all training courses. Ensures that proper management procedures and practices for the facility and equipment are adhered to through preventive maintenance, energy conservation, repairs, security measures, and that safety and sanitation requirements are met. Participates in the recruitment and selection of restaurant management. Totally responsible for the recruitment and selection of service team members. Maintains proper inventory levels for both food and nonfood items in accordance with company guidelines using correct ordering procedures and efficient usage and yield applications. Analyzes financial reports and develops and implements plans for areas needing improvement. Communicates system breakdowns and deficiencies to appropriate personnel. Manages financial performance to budgets, focusing on payroll hours and dollars, cash and receipts, productivity, food costs, security of funds, and operating expenses. Manages all restaurant assets. Aware of local market trends, competitive stance and opportunities. Selects and implements appropriate local restaurant marketing programs, with assistance and guidance from marketing support. Creates and maintains a positive work environment, ensuring open communication. Must communicate employee relations issues or problems to the DM. Maintains accurate and complete paperwork relating to restaurant and personnel administrative requirements. Selects and participates in the development of certified trainers. Embodies, promotes and teaches Denny’s Inc. and Franchise company values. Positions Supervised All restaurant team members (25 to 45 persons) Physical Requirements Extensive standing without breaks during peak hours Exposure to heat, steam, cold temperatures Reaching heights of approximately 6 feet and depths of 2½ to 3 feet Must have high level of mobility/flexibility Must be able to fit through openings 30” wide Must be able to work irregular hours and under heavy pressure/stress Bending, reaching, walking Communicating with customers, vendors and employees Must be able to work computer and have good phone skills Operating cash register Carrying trays of food products as needed Must be able to lift food trays & items weighing about 20 pounds for distances up to 30 feet Qualification Standards Successful completion of Assistant Manager Position Above standard verbal and written skills Exceptional organizational skills 100% guest oriented personality Knowledge of all facets of restaurant operation Excellent physical stamina—requires extensive standing, walking, extreme temperature changes, lifting, and may be in contact with chemicals Professional appearance and image Adaptability and ability to manage change and fill positions as needed Must complete all video training, anti-discrimination & anti-harassment training and comply with Denny’s nondiscrimination policies Must have reliable vehicle and current insurance on vehicle #J-18808-Ljbffr Workstream