Restaurant Manager

Restaurant Manager

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 – 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 and exhibit RJC Principles and Values when interacting with others.

Job Responsibilities

These are areas of performance in which the Restaurant Manager must be successful to meet their accountabilities:

1. Guests: Makes sure that all employees put “Guests First” to ensure a respectful and enjoyable environment, satisfied guests, and repeat business. Coaches all employees on addressing guest complaints promptly
2. Emphasizes the importance of following the “Guests First Cycle”
3. Role models the Manager “On the Floor and At the Door” philosophy
4. People: Works with the General Manager to attract, hire, develop, coach, and retain hourly employees to ensure an engaged, high-performing team. Does so by:
5. Working to create and maintain a respectful and enjoyable environment for our employees.
6. Promoting and maintaining a harassment free environment by encouraging open communication at all levels
7. Assisting effectively with recruiting and selecting.
8. Using corporate training programs, individual development plans, and work assignments to develop employees’ knowledge and skills.
9. Providing timely, constructive coaching and feedback.
10. Restaurant Operations: Directs shift operations to ensure that all standards are met to optimize the guest experience.
11. Maintains proper staffing levels and schedules
12. Monitors the Guests First cycle to ensure timeliness of service is maintained
13. Restaurant Sanitation: Assists the General Manager by overseeing assigned shifts to ensure that Denny’s Brand Standards for restaurant sanitation are consistently achieved to include successfully passing all health inspections and Brand Protection Reviews.
14. Ensures food preparation, food handling, and food storage standards are consistently followed.
15. Enforces sanitary practices for the general cleanliness and maintenance of the restaurant.
16. Financials: Assists the General Manager in interpreting financial and operational reports and schedules. Works with the General Manager to identify gaps in operating performance and to develop solutions to ensure that controllable profit goals are achieved.
17. Assists the General Manager with managing to budgets established for their restaurant
18. Growth: Helps drive sales, guest count, and profit for the restaurant by assisting the General Manager with local store marketing and by ensuring suggestive selling is being executed properly and that all measured goals are met.
19. Safety and Security: Monitors to ensure that proper security procedures are in place to protect guests, employees, and company assets. Constantly monitors the restaurant for potential employee or guest liability, corrects the situation and brings to the attention of the Area Leader
20. Asset Management: Monitors to ensure that proper cash handling, discounts and inventory management procedures are in place to protect and conserve company assets.
21. Compliance: Maintains compliance with all RJC Policies and procedures as well as all state, local and federal regulations.
22. Problem Resolution: Ensures that problems are addressed and resolved promptly (such as customer complaints, employee relations issues, facilities, or security issues, etc.). Brings appropriate issues to the attention of the General Manager, recommends correction, and participates in the resolution as required.
23. Teamwork: Performs other duties as needed or assigned; willingly assists others without being asked.
24. Creates a culture of teamwork within the restaurant

Essential Functions

1. Must be able to lift a tray weighing up to 25 lbs.
2. Must be able to lift and carry supplies and equipment weighing up to 50 lbs. and place items on high and low shelves in office, storerooms, service areas, walk-in coolers, and freezers
3. Must be able to bend, stoop, reach, lift, and grasp
4. Must be