Restaurant Manager - Dennys
Company: WKS Restaurant Group
Posted on: May 16, 2022
OVERVIEW OF POSITIONThis position with General Manager's
guidance is responsible to support 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 General Manager, supports the General
Manager in the development of restaurant operating plans supportive
of company and market strategies which will achieve business growth
(sales and profit) and guest satisfaction.
- Works closely with General Manager to plan schedules, analyzes
unit's staffing needs, and ensuring appropriate development and
training is provided to all employees.
- Exercises discretion in addressing changing demands of the
- Ensures that all menu items are prepared and served in
accordance with Brand Standards.
- Supports General Manager with maintaining 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 Brands Corporate Brand
Standards, Recipe standards and best practices in our restaurants.
- 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. Supports the General Manager in the recruitment,
interviewing, and selection process of hourly employees. Maintains
accurate and complete paperwork relating to restaurant and
personnel administrative requirements.
- With guidance of General Manager, responsible for the
controllable expenses focusing on labor standard, cash, R & M, food
costs, and other operating expenses. Understands financial reports
and supports the General Manager in the development and
implementation plans for areas needing improvement.
- Maintains awareness of local market trends, competitive stance
and opportunities. Works closely with General Manager to select and
implement appropriate local restaurant marketing programs, with
assistance and guidance from the District Manager and field support
- 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
required.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.QUALIFICATIONS To 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 restaurants 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
volume.EDUCATION and/or EXPERIENCEHigh School Diploma and 3-5 years
of management experience. College degree preferred and/or
equivalent combination of education and experience. Basic computer
skills are required.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 form.PHYSICAL DEMANDS The 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 ENVIRONMENT The
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 essential
functions.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.#pandoPandoLogic.
Keywords: Restaurant District Manager, Location: Bountiful, UT -
Keywords: WKS Restaurant Group, Bountiful , Restaurant Manager - Dennys, Executive , Bountiful, Utah
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