Denny's Restaurant Manager

At the direction of the General Manager, manages all aspects of a shift in a family restaurant to ensure the guests are satisfied with their total dining experience/ Responsible for the execution and delivery of the key result areas (KRAs)

Reports to the General Manager

Supervises crew level employees, including cooks, servers and service assistants

DUTIES

Assists the General Manager in the accomplishment of the following:

• Develops restaurant operating plans supportive of company and market strategies which will achieve business growth (sales and profit) and guest satisfaction
• Plans, schedules and analyzes unit's daily and weekly staffing including future management needs, ensuring sufficient development training of all employees
• Exercises discretion in addressing changing demands of the business
• Ensures that all menu items are prepared and served in accordance with Brand Standards
• Maintains proper inventory levels for both food and nonfood items in accordance with company guidelines, using correct ordering procedures and efficient usage and yield application
• Ensures guest satisfaction through directing operational execution of proper service in a clean and pleasant environment
• Makes changes to the operation as necessary to ensure guest satisfaction
• Enforces Brand Standards service requirements
• Investigates customer feedback, coordinates response and provides guidance to management and employees to improve customer service
• Informs supervisor or Denny's Call Center, if appropriate, of significant customer complaints
• Embodies, promotes and teaches values and nondiscrimination policies at all times in all aspects of restaurant operations including customer service, employment, public accommodations and community goodwill
• Maintains financial performance to budgets, focusing on labor, cash, repair and maintenance, food costs and operating expenses
• Maintains awareness of local market trends, competitive stance and opportunities
• Selects and implements appropriate local restaurant marketing programs, with assistance and guidance from multi-unit supervisor and field marketing representatives
• Creates and maintains a positive work environment, ensuring open communications
• Communicates employee relations issues or problems to the General Manager and other supervisory and support personnel, as appropriate
• Administers disciplinary process according to established procedures
• Responsible for recruiting, interviewing, hiring and training of hourly employees

QUALIFICATIONS

Experience/Education

• Minimum of a high school diploma or equivalent
• Minimum of 2 years management experience

Skills/Knowledge

• Thorough understanding of restaurant operations, to include restaurant skills
• Customer service skills
• Good listening skills
• Ability to lead and work in team environment
• Demonstrates good judgment and business reasoning
• Certification in Food Safety
• Ability to supervise an average of 40-60 employees

Physical Requirements

• Extensive standing and walking without breaks
• Must be able to work irregular hours
• Must be reachable by telephone for communication purposes
• Must have reliable transportation

Core Competencies

Managing and Leading Others

• Leadership
• People Development
• Communications
• People Relationships

Problem Solving

• Planning and Organizing
• Problem Analysis/Decision Making

Achieving Results

• Customer Focus
• Resourcefulness
• Functional/Technical Expertise