General Manager

Accountability:Reporting to the District Manager, the General Manager will be responsible for overall restaurant operations execution and management of staff, controllable profit plan achievement, guest count growth, and sales building activities.Additional responsibilities include focus on employee selection, retention, continuous operational improvement and a strong commitment to hospitality and guest satisfaction. General Managers must have a strong commitment to guest satisfactionKey Business Areas:A “Key Business Area” is an area of performance in which the General Manager must be successful to meet their accountabilities. Successful results in Key Business Areas are supported by the following behaviors or actions:Willingly assists others without being askedPrepares, interprets financial and operational reports and schedules, analyzes data and develops solutions to ensure operating goals are achievedDirects restaurant operations with responsibility for guest service, brand standards execution and employee trainingAchieves controllable profit and flow thru goals by overseeing all controllable costs and taking the appropriate corrective action to achieve the desired resultEnsures timely implementation, training and ongoing execution of all corporate initiatives and marketing promotionsDevelops Restaurant Managers and hourly employees through corporate training programs, individual development plans and assignments; provides coaching and constructive feedback to employees as neededEnsures all equipment and facilities are in compliance with Brand Standards and government regulations; takes corrective action when requiredAttracts, hires, on-boards and retains the best hourly talent to meet staffing requirements and guest service standardsProactively handles employee relations issues and deviations from Brand Standards; involves the Area Leader and Human Resources Manager as appropriate to resolve issuesDevelops and executes the local store marketing plan to build relationships with civic, business, school, and professional organizations to drive sales and guest countsMonitors that proper security procedures are in place to protect employees, guests and company assetsEnforces sanitary practices for food handling, general cleanliness and maintenance of kitchen, dining areas and restroomsWorks to create and maintain an enjoyable and respectful environment for our guests and employeesMaintains compliance with all employer’s employment policies and Brand Standards to include all state, local and federal regulationsFollows management cash handling, inventory and other operational procedures as outlined by the employerCompletes all other tasks and duties as assignedEssential Functions:Must be able to lift a tray weighing up to 25 lbsMust be able to lift and carry supplies and equipment weighing up to 50 lbs; place items on high and low shelves in office, store rooms, service areas, walk-in coolers and freezersMust be able to bend, stoop, reach, lift and graspMust be able to hear well in a loud environment to respond to employee and guest needsMust meet any state, county or municipal regulation pertaining to health risk concerns about food handlingMust be able to operate point-of-sale system and differentiate between monetary denominationsMust be able to work with all Denny’s menu productsMust be able to work with potentially hazardous chemicalsMust have sufficient mobility to move and operate in confined work areaMust be able to work inside and outside the restaurantMust be able to observe staff and all aspects of restaurant operationsMust be able to stand and walk during an 8-10 hour shift; occasional shifts in excess of 10 hours may be required due to demands of the businessMust be able to tolerate extreme temperature changes in kitchen and freezer areasMinimum 3 years experience in restaurant, hospitality or retail management, additional operations and/or leadership experience strongly preferred * 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 skills (add, subtract, multiply, divide) * Places a value on diversity and shows respect for others * Proven ability to problem solve and handle high stress situations * Interprets financial statements and understands contributing factors * Identifies and anticipates opportunities for improvement and implements corrective action steps * 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 work weekends, holidays, evenings and additional shifts as needed * Available to travel, to include occasional overnight and airline travel when applicable * Licensed to operate an automobile without hours of operations restrictions * Has reliable transportation in order to meet banking obligations