Restaurant Manager

1 month ago


Henderson, Nevada, United States G2G Management Full time
Accountability and Leadership

As a Restaurant Manager, you will be responsible for overseeing the daily operations of a busy dining establishment. Reporting to the General Manager, you will supervise a team of crew members, ensuring the proper execution of restaurant operations on your assigned shift. Your primary goal is to provide guests with an exceptional dining experience, upholding service and quality standards.

Key responsibilities include:

  • Supervising and mentoring a team of crew members to ensure excellent customer service and quality food preparation.
  • Managing restaurant operations, including inventory control, scheduling, and staff development.
  • Ensuring compliance with health and safety regulations, as well as company policies and procedures.
  • Analyzing financial reports and identifying areas for improvement to drive sales and profitability.
  • Developing and maintaining relationships with guests, vendors, and community partners to promote the restaurant's brand and reputation.

Competencies

As a Restaurant Manager, you will be expected to demonstrate the following competencies:

  • Focusing on Guests: Prioritize guest satisfaction and ensure that all employees put guests first.
  • Driving for Results: Set high standards for performance and drive results through effective leadership and team management.
  • Working Collaboratively: Foster a positive and inclusive work environment, promoting teamwork and open communication.
  • Personal Accountability and Decision Making: Take ownership of decisions and actions, ensuring accountability and transparency.
  • Managing Talent: Recruit, develop, and retain top talent, ensuring a high-performing team.

Essential Functions

As a Restaurant Manager, you will be required to:

  • Lift trays weighing up to 25 pounds.
  • Lift and carry supplies and equipment weighing up to 60 pounds.
  • Bend, stoop, reach, lift, and grasp.
  • Hear well in a loud environment to respond to employee and guest needs.
  • Meet state, county, or municipal regulations pertaining to health risk concerns about food handling.
  • Operate a point-of-sale system and differentiate between monetary denominations.
  • Work with all Denny's menu products.
  • Work around potentially hazardous chemicals.
  • Have sufficient mobility to move and operate in confined work areas.
  • Work inside and outside.
  • Observe staff and all aspects of restaurant operations.
  • Stand and walk during an 8 to 10 hour shift.
  • Tolerate extreme temperature changes in kitchen and freezer areas.

Position Qualifications

To be successful as a Restaurant Manager, you will need:

  • A minimum of 2 years of experience in restaurant, hospitality, or retail management.
  • An Associate's or Bachelor's degree, or equivalent combination of education and experience.
  • Food Safety Manager certification.
  • Strong organizational skills, 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.
  • Basic math skills (add, subtract, multiply, divide).
  • A value on diversity and respect for others.
  • Proven ability to problem solve and handle high stress situations.
  • Ability to interpret financial statements and understand contributing factors.
  • Ability to perform job duties of every position.
  • Ability 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.
  • Periodic travel, including occasional overnight travel and airline travel when applicable.
  • Licensed to operate an automobile without hours of operations restrictions.
  • Reliable transportation to meet banking obligations.

Denny's Guiding Principles

Denny's is committed to the following guiding principles:

  • Guests First: Prioritize guest satisfaction and ensure that all employees put guests first.
  • Embrace Openness: Be open to all people, appetites, and budgets, and be open-minded and open to new ideas.
  • Proud of Our Heritage: Celebrate our classic American diner heritage and our commitment to quality food and healthy portions at a fair price.
  • Hungry to Win: Constantly look ahead, strive for more, and be hungry for greatness.
  • The Power of We: Foster a positive and inclusive work environment, promoting teamwork and open communication.


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