Denny's General Manager

Manages the business and functions of a family restaurant; responsible for development and delivery of sales and profit objectives, and key results areas (KRAs), and for ensuring guests are satisfied with their total dining experience

Reports to the multi-unit supervisor

Supervises a staff and an hourly restaurant team, including cooks, servers and service assistants

DUTIES

• In conjunction with the supervisor, 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 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
• Ensures the 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 to meet all food safety standards
• 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
• Participates in the recruitment and selection of restaurant manager
• Responsible for the recruitment, interviewing, and selection of hourly employees
• Maintains accurate and complete paperwork relating to restaurant and personnel administrative requirements
• Communicates system breakdowns and deficiencies to appropriate personnel, e.g. Purchasing, IS, etc
• Manages controllable expenses focusing on labor standards, cash, repair and maintenance, food costs, and other operating expenses
• Analyzes financial reports and develops and implements plans for areas needing improvement
• 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 appropriate personnel within the organization
• Administers disciplinary process according to established procedures

QUALIFICATIONS

Experience/Education

• Minimum of a high school diploma or equivalent
• Minimum of 2 years prior management experience in a restaurant business, with customer service and P&L responsibility

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
• 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