Restaurant General Manager (Denny's)

Las Vegas Petroleum
Nacogdoches, TX

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.
Posted 2026-03-03

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