General Manager - Dennys
Company: WKS Restaurant Group
Posted on: May 9, 2022
OVERVIEW OF POSITION
This position is responsible for all elements of day-to-day
operations; including increasing sales, meeting profit objectives,
execution of new program, and ensuring guest satisfaction. Other
duties may be assigned.
PRINCIPLE DUTIES AND RESPONSIBILITIES
In conjunction with the District Manager, develops restaurant
operating plans supportive of company and market strategies which
will achieve business growth (sales and profit) and guest
- Plans, schedules and analyzes unit's staffing including future
management needs, ensuring sufficient development and training of
- Exercises discretion in addressing changing demands of the
- Ensures that all menu items are prepared and served in
accordance with Brand Standards.
- Maintains proper inventory levels for both food and nonfood
items in accordance with company guidelines using correct ordering
procedures and efficient usage and yield application.
- Ensures guest satisfaction through directing operational
execution of proper service in a clean and pleasant environment.
Makes changes to the operation as necessary to ensure guest
satisfaction. Enforces Brand Standards service requirements.
- Investigates customer feedback, coordinates response and
provides guidance to management and employees to improve customer
- Responsible to maintain and up hold all Brand's Corporate Brand
Standards, Recipe standards and best practices in our
- Responsible to maintain and up hold compliance with all
applicable local, state and federal laws and regulations in our
- Ensures that proper management procedures and practices for the
facility and equipment are adhered to through preventive
maintenance, energy conservation, repairs, security measures, and
that safety and sanitation requirements are met. Meets all food
- Embodies, promotes and teaches Company values and policies at
all times in all aspects of restaurant operations, with a strong
focus on Safety.
- Participates in the recruitment and selection of restaurant
management. Responsible for the recruitment, interviewing, and
selection of hourly employees. Maintains accurate and complete
paperwork relating to restaurant and personnel administrative
- Manages controllable expenses focusing on labor standard, cash,
R & M, food costs, and other operating expenses. Analyzes financial
reports and develops and implements plans for areas needing
- Maintains awareness of local market trends, competitive stance
and opportunities. Selects and implements appropriate local
restaurant marketing programs, with assistance and guidance from
the District Manager and field support representatives.
- Creates and maintains a positive work environment, ensuring
open communications. Communicates employee relations issues or
problems to the District Manager and Human Resources. Administers
disciplinary process according to established procedures.
- Demonstrates commitment to a high level of service and
hospitality. Responds to concerns and complaints in a professional
and non-defensive manner.
- Influences supervisors, subordinates and peers effectively.
Manages disagreements and conflicts in an open, constructive and
- Strong leadership skills and high level of flexibility is
HOSPITALITY & GUEST SERVICE SKILLSAll employees are expected to
provide customer service that is extra ordinary and exceeds the
expectations of our guests. Employees are required to follow
established policies and guidelines that go beyond simply smiling,
greeting, and being nice to guests. Going above and beyond
encompasses attitudes, respect, and flexibility. Employees are
expected to have a positive "can-do" attitude; to treat others with
respect; and easily adjust to changes in the work place.
QUALIFICATIONSTo perform this job successfully, an individual must
be able to perform each essential duty satisfactorily. The
requirements listed within are representative of the knowledge,
skill, and/or ability required. Strong knowledge of restaurant's
operations. Ability to successfully provide day to day results.
Ability to evaluate and positively impact the environment. Ability
to provide on-the-job training for others. Adequate presentation
skills. Reasonable accommodations may be made to enable individuals
with disabilities to perform the essential functions.
SUPERVISORY RESPONSIBILITIESResponsible for between 15 - 50
subordinates. This number will be determined by restaurant
EDUCATION and/or EXPERIENCEHigh School Diploma and 5-7 years of
management experience. College degree preferred and/or equivalent
combination of education and experience. Basic computer skills are
LANGUAGE SKILLSAbility to read, analyze, and interpret general
business literature. Ability to write reports, business
correspondence, and procedure manuals. Ability to effectively
present information and respond to questions from groups of
managers, clients, customers, and the general public.
MATHEMATICAL SKILLSAbility to calculate figures and amounts such as
discounts, interest, commissions, proportions, percentages, area,
circumference, and volume. Ability to apply concepts of basic
algebra and geometry.
REASONING ABILITYAbility to solve practical problems and deal with
a variety of concrete variables in situations where only limited
standardization exists. Ability to interpret a variety of
instructions furnished in written, oral, diagram, or schedule
PHYSICAL DEMANDSThe physical demands described here are
representative of those that must be met by an employee to
successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly
required to work 50 - 55 hours per week. The employee is required
to walk and/or stand 85% of the time. The employee is required to
sit up to 15% of the time. The employee must be able to talk, hear,
and have the ability to use both hands, feel, taste and smell. The
employee is occasionally required to reach with hands and arms;
climb or balance; and stoop, kneel, crouch, or crawl. The employee
must regularly lift and/or move up to 25 pounds, occasionally lift
and/or move up to 50 pounds. Specific vision abilities required by
this job include close vision, distance vision, color vision,
peripheral vision, and ability to adjust focus.
WORK ENVIRONMENTThe work environment characteristics described here
are representative of those an employee encounters while performing
the essential functions of this job. Reasonable accommodations may
be made to enable individuals with disabilities to perform the
While performing the duties of this job, the employee is
occasionally exposed to wet and/or humid conditions, moving
mechanical parts, extreme cold, and extreme heat. The noise level
in the work environment is usually moderate.
Keywords: WKS Restaurant Group, Hemet , General Manager - Dennys, Executive , Wildomar, California
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