Accountability

Reporting to the General Manager, Restaurant Managers are responsible for the supervision of approximately 15 - 20 crew members, proper execution of the restaurant operations on their assigned shift, providing guests with a great dining experience, and upholding service and quality standards. Along with 1 – 2 other peer Restaurant Managers and/or Hourly Supervisors, Restaurant Managers will support the General Manager who has total accountability for the success of the restaurant. Restaurant Managers will be required to work day and night shifts, weekends, and holidays as the schedules are rotated.

Additional responsibilities include focus on employee selection and retention, continuous operational improvement, understanding profit and loss statements, operating plans, and costs. Restaurant Managers must have a strong commitment to guest satisfaction and exhibit Denny’s Guiding Principles when interacting with others.

Job Responsibilities

These are areas of performance in which the Restaurant Manager must be successful to meet their accountabilities:

1. Guests: Makes sure that all employees put “Guests First” to ensure a respectful and enjoyable environment, satisfied guests, and repeat business.
2. People: Works with the General Manager to attract, hire, develop, coach, and retain hourly employees to ensure an engaged, high-performing team. Does so by:

• Working to create and maintain a respectful and enjoyable environment for our employees.
• Assisting effectively with recruiting and selecting.
• Using corporate training programs, individual development plans, and work assignments to develop employees’ knowledge and skills.
• Providing timely, constructive coaching and feedback.

1. Restaurant Operations: Assists the General Manager by overseeing assigned shifts to ensure that Denny’s Brand Standards for food and service are consistently achieved. Does this by making sure that guest service, food preparation, handling, and storage guidelines are constantly followed.
2. Restaurant Sanitation: Assists the General Manager by overseeing assigned shifts to ensure that Denny’s Brand Standards for restaurant sanitation are consistently achieved. Does this by enforcing sanitary practices for the general cleanliness and maintenance of the restaurant.
3. Financials: Assists the General Manager in interpreting financial and operational reports and schedules. Works with the General Manager to identify gaps in operating performance and to develop solutions to ensure that controllable profit goals are achieved.
4. Growth: Helps drive sales, guest count, and profit for the restaurant by developing relationships in the community with civic, business, school, and professional organizations.
5. Security: Monitors to ensure that proper security procedures are in place to protect guests, employees, and company assets.
6. Asset Management: Monitors to ensure that proper cash handling and inventory management procedures are in place to protect and conserve company assets.
7. Compliance: Maintains compliance with all Denny’s employment policies, as well as state, local, and federal regulations.
8. Problem Resolution: Proactively ensures that problems are addressed and resolved (such as customer complaints, employee relations issues, facilities or security issues, etc.). Brings appropriate issues to the attention of the General Manager, recommends correction, and participates in the resolution as required.
9. Teamwork: Performs other duties as needed or assigned; willingly assists others without being asked.

Competencies

1. Focusing on Guests: Has a "Guests First" mindset. Understands who his/her guests are and is dedicated to exceeding their expectations. Puts guests firsts while balancing the needs and priorities of the business to create win/win solutions.
2. Driving for Results: Is "Hungry To Win" for self, team, and Brand. Pushes self and others for results that move the business forward. Can be counted on to meet or exceed goals successfully.
3. Working Collaboratively: Values and lives the "Power of We" through words and actions. Works well with all people – guests, franchisees, support employees, supervisors, subordinates, peers, vendors, etc. Is able to build and effectively manage productive relationships. Recognizes individual's contributions and works with and through others to achieve common goals.
4. Personal Accountability and Decision Making: Earns the respect and trust of others by taking initiative and honoring commitments. Makes timely, informed decisions and owns outcomes for those decisions. Is open to new and differing perspectives when making a decision. Understands the impact of his/her words and actions and strives to be a positive influence on others.
5. Managing Talent: Understands the Denny’s family is our most important asset and sees each member of the team as a valuable part of the whole. Surrounds self with the best team and makes tough, yet timely and appropriate, people decisions. Provides effective, timely feedback and coaching. Selects strong, competent candidates and is able to develop strong leaders by providing challenging assignments.
6. Planning, Prioritizing, and Organizing: Is able to identify and focus on critical priorities. Manages time and resources of self and team effectively. Creates focus, obtains resources, and eliminates roadblocks.

Essential Functions

1. Must be able to lift a tray weighing up to 25 lbs
2. Must be able to lift and carry supplies and equipment weighing up to 60 lbs and place items on high and low shelves in office, store rooms, service areas, walk-in coolers, and freezers
3. Must be able to bend, stoop, reach, lift, and grasp
4. Must be able to hear well in a loud environment to respond to employee and guest needs
5. Must meet any state, county, or municipal regulation pertaining to health risk concerns about food handling
6. Must be able to operate point-of-sale system and differentiate between monetary denominations
7. Must be able to work with all Denny’s menu products
8. Must be able to work around potentially hazardous chemicals
9. Must have sufficient mobility to move and operate in confined work area
10. Must work inside and outside
11. Must be able to observe staff and all aspects of restaurant operations
12. Must be able to stand and walk during an 8 to 10 hour shift; occasional shifts in excess of 10 hours may be required due to the demands of the business
13. Must be able to tolerate extreme temperature changes in kitchen and freezer areas