Denny’s General Manager

Job Description

The General Manager is responsible for the restaurant operations execution and management of staff, controllable profit plan achievement, guest count growth, and sales building activities. Additional responsibilities include focus on employee selection, retention, continuous operational improvement and a strong commitment to hospitality and guest satisfaction. A General Manager must have a strong commitment to guest satisfaction and exhibit EYM Diner Core Values when interacting with others. This position requires strong leadership skills and a person that thrives in a fast-paced environment. A General Manager is expected to lead, motivate, and mentor others in the restaurant while making a direct impact on the business by increasing sales end delivering excellent customer service.

Job Responsibilities

In addition to following EYM Diner policies and procedures, the General Manager’s main responsibilities include, but are not limited to:

Overall accountability for the operation of a single restaurant (10-45 employees) ensuring delivery on the Customer Promise, and ensuring desired restaurant outcomes (increased sales, profitability, and employee retention)

Mobilizes the restaurant management team to oversee the financial controls, operations, people development, customer service and compliance within the restaurant across all shifts

Motivates and directs team members to exceed customer expectations with fast, accurate, friendly service in clean surroundings

Provides coaching and feedback to team and managers on team stations, products, processes and policies

Assumes full accountability for the restaurant profit and loss management by implementing marketing strategies, following cash control and security procedures, maintaining inventory, managing labor, and reviewing financial reporting to enhance restaurant results

Ability to prepare and interpret financial and operational reports and schedules, analyze data and develop solutions to ensure operating goals are achieved

Directs restaurant operations on responsibility for guest service, brand standards execution and employee training

Achieves controllable profit and cash flow by overseeing all controllable costs and taking the appropriate corrective action to achieve the desired result

Ensures timely implementation, training and ongoing execution of all corporate initiatives and marketing promotions

Develops Restaurant Managers and hourly employees through corporate training programs, individual development plans and assignments; Provides coaching and constructive feedback to employees as needed

Ensures all equipment and facilities are in compliance with brand standards and government regulations and takes corrective action when required

Leads restaurant management team in recruiting, attracting, selecting, hiring, training and retaining effective team talent to meet staffing requirements and guest service standards

Develops and executes the local store marketing plan to build relationships with civic, business, school, and professional organizations to drive sales and guest counts

Monitors that security procedures are in place to protect employees, guests and company assets

Enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen, dining areas and restrooms

Works to create and maintain an enjoyable and respectful environment for our guests and employees

Follows management cash handling, inventory and other operational procedures as outlined in Denny’s brand standards

Job Requirements:

Ability to prepare and interpret financial and operational reports and schedules, analyze data and develop solutions to ensure operations goals are achieved

Strong organizational skills with excellent oral and written communication skills in the English language and the ability to communicate with all levels of the organization

Must possess basic math skills (add, subtract, multiply, divide)

Place a value on diversity and show respect for others

Proven ability to problem solve and handle high stress situations

Ability to work weekends, holidays, evenings and additional shifts as needed

Available to travel when needed

Licensed to operate an automobile without restrictions

Must have reliable transportation

Minimum of 3 years’ experience in restaurant, hospitality, QSR or retail management; Additional operations and/or leadership experience strongly preferred

Associate’s or Bachelor’s degree preferred or equivalent combination of education and experience

Food Safety Manager certification