Restaurant General Manager (Denny's)

Key Responsibilities:

1. Staff Management:

• Hire, train, and develop staff members, including servers, kitchen staff, and management.
• Provide ongoing training and mentorship to ensure all employees meet performance expectations.
• Manage staff scheduling and ensure adequate coverage for all shifts.
• Lead by example to create a positive, productive, and guest-focused work environment.
• Conduct performance evaluations and provide constructive feedback to staff.

2. Customer Service:

• Ensure guests receive exceptional service by maintaining high standards of customer interaction.
• Handle guest complaints and resolve issues in a professional and timely manner.
• Ensure that the restaurant atmosphere is welcoming and reflects the brand’s values.
• Monitor dining area to ensure cleanliness and proper set-up.

3. Operational Management:

• Oversee daily operations of the diner, ensuring that food quality, presentation, and timing meet Black Bear Diner standards.
• Ensure adherence to health, safety, and sanitation regulations.
• Manage inventory levels, order supplies, and control costs to ensure profitability.
• Ensure proper opening and closing procedures are followed.

4. Financial Management:

• Manage the restaurant’s financial performance by controlling expenses, maximizing revenue, and ensuring profitability.
• Monitor daily sales, labor costs, and other operating expenses.
• Analyze profit and loss statements, and adjust operations to achieve financial targets.
• Implement and maintain cost-control measures in food and labor.

5. Marketing & Community Engagement:

• Promote the restaurant through local marketing efforts, social media, and community involvement.
• Monitor guest satisfaction surveys and reviews, making improvements as needed.
• Assist with implementing corporate marketing strategies at the local level.

6. Compliance:

• Ensure the restaurant complies with all local, state, and federal regulations, including those related to food safety and labor laws.
• Conduct regular audits to ensure compliance with company policies and industry regulations.

Qualifications:

• Experience:
• 3-5 years of restaurant management experience, with at least 2 years in a supervisory or management role.
• Previous experience in a casual dining or full-service restaurant environment is preferred.
• Skills:
• Strong leadership and team-building skills.
• Excellent communication and interpersonal skills.
• Ability to multitask and prioritize in a fast-paced environment.
• Strong understanding of financial and operational management.
• Proficiency with point-of-sale (POS) systems, scheduling software, and Microsoft Office.
• Education:
• High school diploma or equivalent; a college degree in hospitality or business management is a plus.
• Physical Requirements:
• Ability to stand, walk, bend, and lift up to 50 pounds.
• Ability to work in a high-energy, fast-paced environment.