RESTAURANT MANAGER

Restaurant Manager

The Restaurant Manager supports the General Manager in overseeing daily restaurant operations to ensure efficient, compliant, and profitable performance. This role assists with team leadership, guest service, food safety, and operational execution while helping to develop team members and maintain Denny's brand standards. The Restaurant Manager serves as a leader on duty and ensures smooth operations during assigned shifts.

Key Responsibilities

• Support hiring, training, and development of team members.
• Assist with onboarding and training using company systems and procedures.
• Provide coaching and feedback to team members to support performance and accountability.
• Promote a professional, inclusive, and respectful work environment.
• Demonstrate WKS Values: Integrity, Loyalty, Winning, Service, and Teamwork.
• Support a positive culture focused on teamwork, retention, and guest service.

• Assist in overseeing daily restaurant operations including dining room, kitchen, and service areas.
• Support scheduling, staffing, and labor deployment based on business needs.
• Execute opening and closing procedures, including security and cash handling protocols.
• Monitor food preparation, service flow, and operational efficiency.
• Ensure compliance with Denny's brand standards, food safety requirements, and operational procedures.
• Assist with inventory, ordering, and operational reporting.
• Work stations during peak business periods and as needed to maintain service levels.

• Ensure guests receive prompt, friendly, accurate, and high-quality service.
• Address and resolve guest concerns professionally and promptly.
• Support guest satisfaction through coaching and reinforcement of service standards.
• Maintain a visible presence in the dining room to support guest experience.
• Communicate effectively with guests, team members, and management.

• Assist in managing restaurant financial performance, including labor and cost controls.
• Support execution of plans to meet or exceed sales and profit goals.
• Follow cash handling, deposit, and reconciliation procedures.
• Support inventory control and waste reduction efforts.

• Ensure compliance with all federal, state, and local regulations.
• Support food safety, sanitation, and health department standards.
• Ensure required certifications, training, and documentation are maintained.
• Enforce company policies, including timekeeping and workplace conduct.
• Report employee relations concerns to the General Manager or District Leader as required.

• Maintain a clean, safe, and organized restaurant environment including dining room, kitchen, restrooms, and exterior areas.
• Ensure cleaning schedules and sanitation procedures are followed consistently.
• Perform and assign cleaning tasks including, but not limited to, sweeping, mopping, sanitizing surfaces, removing trash, cleaning restrooms, and any other cleaning or side work tasks assigned by management.

Physical Requirements & Work Environment

• Standing, walking, bending, stooping, twisting, reaching, and grasping.
• Writing, filing documents, and working at a computer.
• Lifting, carrying, pushing, and pulling objects.
• Communicating with guests, team members, and management.
• Use of POS systems, kitchen equipment, and restaurant technology, as permitted by applicable state age requirements.

• Standing and walking for extended periods (majority of the shift).
• Lifting and carrying ranges:
• 0–10 lbs: Frequent
• 11–25 lbs: Occasional to Frequent
• 26–50 lbs: Occasional with assistance
• 51–75 lbs: Seldom; team-lift only
• Pushing and pulling approximately 10–40 lbs of force occasionally.
• Frequent use of hands for equipment operation, food handling, and administrative tasks.

• Work performed in restaurant dining room, kitchen, and service areas.
• Exposure to heat, cooking equipment, noise, wet or slippery surfaces, and cleaning chemicals.
• Fast-paced, full-service environment with continuous guest interaction.
• Variable schedules including mornings, evenings, weekends, and holidays based on business needs.

• Ability to maintain focus in a fast-paced, high-volume environment.
• Ability to multi-task and prioritize competing demands.
• Ability to make timely decisions and solve operational and guest issues.
• Ability to support leadership, coach team members, and enforce standards.
• Ability to manage guest interactions and service recovery professionally.
• Ability to adapt to changing business conditions and operational needs.
• Ability to maintain regular and predictable attendance.

• Minimum of 1–2 years of restaurant or supervisory experience preferred.
• High school diploma or equivalent required; college coursework preferred.
• Strong communication, leadership, and problem-solving skills.
• Knowledge of restaurant operations and food safety practices.
• ServSafe certification required (or ability to obtain).
• Proficiency with POS systems and basic computer applications.
• Ability to work flexible schedules including nights, weekends, and holidays.
• Reliable transportation and ability to support nearby restaurant locations as needed.

This document describes the job and its traditional physical, cognitive, and environmental demands. It does not describe the abilities of any individual employee.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this position.