General Manager

Position Description
Accountability

Reporting to the District Manager, the General Manager will be responsible for overall restaurant operations execution, controllable profit plan achievement, guest count growth, and sales building activities.

The General Manager is responsible for the supervision of 2 to 3 Restaurant Managers and approximately 15 - 50 crew members to direct and ensure guests are provided with “Wow Moments” of hospitality with their dining experience while upholding service and quality standards.

Additional responsibilities include a focus on building great teams through employee development and retention, execute with efficiency with continuous operational improvements, understanding P&L statements, operating plans, costs and demonstrates a drive for results.

Key Business Areas

A “Key Business Area” is an area of performance in which the General Manager must be successful to meet their accountabilities. The Key Business Areas are as follows:

1. Represents and embodies The Denny’s Way key actions; Passion for Culinary, Obsessed with Hospitality,
Execute with Efficiency, Pride for Environment, Build Great Teams and Drive for Results.
2. Willingness to assist others without being asked.
3. Ability to prepare and interpret business reports and schedules, analyze data, and develop solutions to ensure operating goals are achieved.
4. Directs restaurant operations with responsibility for guest service, brand standards execution, and employee training.
5. Achieves controllable profit and flow thru goals by overseeing all controllable costs and taking the appropriate corrective action to achieve the desired result.
6. Ensures timely implementation and ongoing execution of all determined initiatives and marketing promotions.
7. Develops Restaurant Managers and crew employees through training programs, individual development plans, and assignments.
8. Ensures all equipment and facilities are in compliance with state and local regulations and takes corrective action when required.
9. Attract, hire, onboard, develop, and retain the best crew talent to meet staffing requirements and guest service standards.
10. Proactively handles employee relations issues and deviations from brand standards; involves the District Manager as appropriate to resolve issues.
11. Develops and executes the local store marketing plan to build relationships with civic, business, school, and professional organizations to drive sales and guest counts.
12. Ensure that proper security procedures are in place to protect employees, guests, and assets.
13. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
14. Work to create and maintain an enjoyable and respectful environment for our guests and employees.
15. Maintain compliance with all Denny’s employment policies, including all state, local, and federal regulations.
16. Follows management cash handling procedures.
17. All other tasks and duties as assigned.

Essential Functions

• Ability to raise a tray weighing up to 25 lbs. to shoulder height
• Lift and carry supplies and equipment up to 60 lbs., throughout entire shift; places items on high and low shelves in storerooms, walk-ins, and freezers
• Must be able to bend, stoop, reach, wipe and lift for extended periods of time
• Must be able to hear well in a loud environment in order 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 observe and differentiate between monetary denominations
• Must be able to serve all Denny’s menu products
• Must possess basic math skill (add, subtract, multiply)
• Ability to work with potentially hazardous chemicals
• Must have sufficient mobility to move and/or operate in a confined work area
• Must work inside and outside
• Must be able to observe wares to ensure health requirements for cleanliness are met
• Must be able to stand and walk during a 10-hour shift
• Ability to tolerate extreme temperature changes in kitchen and freezer areas

Position Qualifications

• Minimum of 3 years of experience in the restaurant, hospitality, or retail management, additional operations and/or leadership experience strongly preferred
• Bachelor’s degree required
• Ability to interpret financial statements and an understanding of contributing factors necessary to take corrective action
• Proven ability to problem solves and handles high-stress situations
• Food Safety Manager certification
• Strong organizational skills with excellent oral and written communication skills and the ability to communicate with all levels of the organization
• Communicates effectively in the English language
• Places a value on diversity and shows respect for others
• Ability to identify and anticipate opportunities and implement corrective action steps
• Ability to work weekends, holidays, and evenings
• Periodic travel to include occasional overnight travel and airline travel when applicable
• Licensed to operate an automobile without hours of operations restrictions
• Must have 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.

Job Type: Full-time

Pay: $50,000.00 - $60,000.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Holidays
• Night shift
• Weekend availability

Supplemental Pay:

• Bonus pay

Education:

• High school or equivalent (Preferred)

License/Certification:

• Driver's License (Preferred)

Work Location: One location