Restaurant Manager

at  Dennys

This job posting is for employment at an independently owned and operated franchisee of Dennys. Reveille Management LLC, is a franchisee of Denny’s with restaurants in Indiana, New York, Ohio, Kentucky, and Illinois.

POSITION QUALIFICATIONS

Minimum of 2 years experience in restaurant, hospitality or retail management, additional operations and/or leadership experience strongly preferred
Associates or Bachelors degree preferred or equivalent combination of education and experience
Food Safety Manager certification required
Strong organizational skills with excellent oral and written communication skills and the ability to communicate with all levels of the organization
Ability to communicate effectively, both orally and in writing, in the English language
Possesses basic math skill (add, subtract, multiply, divide)
Places a value on diversity and shows respect for others
Proven ability to problem solve and handle high stress situations
Ability to interpret financial statements and understand contributing factors
Must be able to perform job duties of every position
Must be prepared to multitask in accordance with the demands of the business
Ability to identify and anticipate opportunities and implement corrective action steps
Ability to work weekends, holidays, and evenings
Licensed to operate an automobile without hours of operations restrictions
Has reliable transportation in order to meet banking obligations
This job description is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position. This job description does not constitute a contract for employment and may be changed at the discretion of employer with or without notice. Employer may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary. Our brand is committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran’s status, criminal background, or any other characteristic protected by Federal, State, or local law

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 to 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.

ESSENTIAL FUNCTIONS

Must be able to lift a tray weighing up to 25 lbs.
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
Must be able to bend, stoop, reach, lift and grasp
Must be able to hear well in a loud environment to respond to employee and guest needs
Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling
Must be able to operate point-of-sale system and differentiate between monetary denominations
Must be able to work with all Dennys menu products
Must be able to work around potentially hazardous chemicals
Must have sufficient mobility to move and operate in confined work area
Must work inside and outside
Must be able to observe staff and all aspects of restaurant operations
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
Must be able to tolerate extreme temperature changes in kitchen and freezer areas