Restaurant Manager

About the Role

As a Restaurant Manager, you will be responsible for making sure the restaurant runs smoothly.

Responsibilities

• Ensuring that the restaurant is fully and appropriately staffed at all times
• Maintaining operational excellence so our restaurant is running efficiently and effectively
• Ensuring that all laws, regulations, and guidelines are followed
• Creating a restaurant atmosphere that both patrons and employees enjoy

Restaurant Operations

• Direct daily front-of-house and back-of-house operations
• Lead assigned shifts and ensure proper deployment during peak periods
• Maintain speed of service, food quality, accuracy, cleanliness, and hospitality standards
• Complete opening, closing, shift-change, and manager walk-through procedures
• Provide coverage when the General Manager or another manager is unavailable

Guest Experience

• Maintain a visible management presence in the dining room
• Address guest concerns promptly and professionally
• Approve appropriate guest recovery measures, discounts, refunds, or meal replacements
• Review guest feedback and implement corrective actions
• Build relationships with regular guests and the surrounding community

Team Leadership

• Recruit, interview, select, onboard, train, coach, and retain team members
• Prepare schedules based on sales forecasts, availability, and labor targets
• Conduct pre-shift meetings and communicate daily priorities
• Provide performance feedback, recognition, corrective action, and development planning
• Identify and develop team members for future leadership positions
• Promote a respectful, inclusive, harassment-free workplace

Financial Performance

• Assist in achieving sales, profit, food-cost, labor-cost, and controllable-expense goals
• Review daily sales, labor reports, discounts, voids, refunds, overtime, and cash variances
• Forecast staffing and product needs based on expected business levels
• Control waste, portioning, complimentary meals, discounts, and unauthorized expenditures
• Participate in profit-and-loss reviews and develop corrective action plans

Food Safety and Compliance

• Enforce food-safety, sanitation, temperature-control, allergen, and personal-hygiene requirements
• Ensure compliance with health department, employment, wage-and-hour, safety, and alcohol-service regulations
• Maintain required certifications, inspection records, training documentation, and incident reports
• Correct unsafe conditions and report accidents, injuries, equipment failures, or suspected misconduct
• Prepare the restaurant for brand, health, safety, and operational inspections

Inventory and Asset Protection

• Order, receive, inspect, rotate, and secure food, beverages, supplies, and smallwares
• Conduct inventory counts and investigate unusual usage or shortages
• Maintain cash-handling, safe, deposit, point-of-sale, and refund controls
• Help prevent theft, fraud, food loss, and misuse of company property
• Coordinate equipment repairs and follow up on maintenance requests

Sales and Community Involvement

• Execute national promotions and local restaurant marketing initiatives
• Support community partnerships, school programs, fundraising events, and grand reopenings
• Encourage suggestive selling and improve dine-in, takeout, delivery, and online-order performance
• Monitor nearby competitors and communicate opportunities to increase traffic and sales

Administrative Responsibilities

• Complete payroll, scheduling, training, sales, inventory, and operational reports accurately and on time
• Maintain personnel documentation and confidentiality
• Participate in manager meetings, business reviews, investigations, and performance discussions
• Communicate restaurant needs, risks, staffing concerns, and operational opportunities to the General Manager or district leadership
• Perform other duties as assigned to support restaurant operations, guest satisfaction, team development, financial performance, safety, and compliance with company and Denny's brand standards

Qualifications

• High school diploma or equivalent required; college coursework or a degree in hospitality, business, or a related field is preferred
• Minimum of two years of restaurant management or supervisory experience, preferably in a full-service, high-volume restaurant environment
• Demonstrated ability to lead, coach, motivate, and hold team members accountable
• Strong knowledge of restaurant operations, including guest service, food preparation, sanitation, scheduling, labor management, inventory, and cash controls
• Ability to understand and manage restaurant financial performance, including sales, labor costs, food costs, controllable expenses, and profit-and-loss results
• Strong communication, interpersonal, problem-solving, and conflict-resolution skills
• Ability to handle guest concerns professionally and make sound decisions in a fast-paced environment
• Experience recruiting, interviewing, training, developing, and retaining team members
• Working knowledge of food-safety requirements, employment practices, workplace safety, and applicable federal, state, and local regulations
• Ability to maintain confidentiality and handle sensitive employee and business information appropriately
• Proficiency with point-of-sale systems, scheduling programs, email, spreadsheets, and basic business reporting
• Ability to work a flexible schedule, including mornings, evenings, weekends, holidays, and overnight shifts as business needs require
• Ability to remain standing and walking for extended periods and to bend, reach, lift, and carry items weighing up to 50 pounds
• Must possess reliable transportation and the ability to respond to restaurant needs when required
• Must be legally authorized to work in the United States
• Must meet all required food-handler, food-manager, alcohol-service, and other certification requirements applicable to the restaurant's location
• ServSafe Manager certification is preferred or must be obtained within the timeframe established by the company
• A valid driver's license may be required when the position involves bank deposits, supply pickups, training, or travel between restaurant locations

Preferred Qualifications

• Previous management experience with Denny's or another full-service restaurant brand
• Experience in a 24-hour restaurant operation
• Experience managing multiple dayparts and diverse teams
• Proven record of improving guest satisfaction, employee retention, sales, profitability, and operational standards
• Bilingual communication skills are a plus

Benefits

• Competitive Pay
• Flexible Schedules
• Bonus Plan
• Health Care

This response is AI-generated, for reference only.