Restaurant General Manager (Denny's)

Las Vegas Petroleum • Nacogdoches, TX

4h

About The Position

Restaurant General Manager (Denny's)

Key Responsibilities:1. Staff Management:
Hire, train, and develop staff members, including servers, kitchen staff, and management.
Provide ongoing training and mentorship to ensure all employees meet performance expectations.
Manage staff scheduling and ensure adequate coverage for all shifts.
Lead by example to create a positive, productive, and guest-focused work environment.
Conduct performance evaluations and provide constructive feedback to staff.
2. Customer Service:
Ensure guests receive exceptional service by maintaining high standards of customer interaction.
Handle guest complaints and resolve issues in a professional and timely manner.
Ensure that the restaurant atmosphere is welcoming and reflects the brand’s values.
Monitor dining area to ensure cleanliness and proper set-up.
3. Operational Management:
Oversee daily operations of the diner, ensuring that food quality, presentation, and timing meet Black Bear Diner standards.
Ensure adherence to health, safety, and sanitation regulations.
Manage inventory levels, order supplies, and control costs to ensure profitability.
Ensure proper opening and closing procedures are followed.
4. Financial Management:
Manage the restaurant’s financial performance by controlling expenses, maximizing revenue, and ensuring profitability.
Monitor daily sales, labor costs, and other operating expenses.
Analyze profit and loss statements, and adjust operations to achieve financial targets.
Implement and maintain cost-control measures in food and labor.
5. Marketing & Community Engagement:
Promote the restaurant through local marketing efforts, social media, and community involvement.
Monitor guest satisfaction surveys and reviews, making improvements as needed.
Assist with implementing corporate marketing strategies at the local level.
6. Compliance:
Ensure the restaurant complies with all local, state, and federal regulations, including those related to food safety and labor laws.
Conduct regular audits to ensure compliance with company policies and industry regulations.

Requirements

• 3-5 years of restaurant management experience, with at least 2 years in a supervisory or management role.
• Previous experience in a casual dining or full-service restaurant environment is preferred.
• Strong leadership and team-building skills.
• Excellent communication and interpersonal skills.
• Ability to multitask and prioritize in a fast-paced environment.
• Strong understanding of financial and operational management.
• Proficiency with point-of-sale (POS) systems, scheduling software, and Microsoft Office.
• Ability to stand, walk, bend, and lift up to 50 pounds.
• Ability to work in a high-energy, fast-paced environment.

Nice To Haves

• High school diploma or equivalent; a college degree in hospitality or business management is a plus.

Responsibilities

• Staff Management: Hire, train, and develop staff members, including servers, kitchen staff, and management. Provide ongoing training and mentorship to ensure all employees meet performance expectations. Manage staff scheduling and ensure adequate coverage for all shifts. Lead by example to create a positive, productive, and guest-focused work environment. Conduct performance evaluations and provide constructive feedback to staff.
• Customer Service: Ensure guests receive exceptional service by maintaining high standards of customer interaction. Handle guest complaints and resolve issues in a professional and timely manner. Ensure that the restaurant atmosphere is welcoming and reflects the brand’s values. Monitor dining area to ensure cleanliness and proper set-up.
• Operational Management: Oversee daily operations of the diner, ensuring that food quality, presentation, and timing meet Black Bear Diner standards. Ensure adherence to health, safety, and sanitation regulations. Manage inventory levels, order supplies, and control costs to ensure profitability. Ensure proper opening and closing procedures are followed.
• Financial Management: Manage the restaurant’s financial performance by controlling expenses, maximizing revenue, and ensuring profitability. Monitor daily sales, labor costs, and other operating expenses. Analyze profit and loss statements, and adjust operations to achieve financial targets. Implement and maintain cost-control measures in food and labor.
• Marketing & Community Engagement: Promote the restaurant through local marketing efforts, social media, and community involvement. Monitor guest satisfaction surveys and reviews, making improvements as needed. Assist with implementing corporate marketing strategies at the local level.
• Compliance: Ensure the restaurant complies with all local, state, and federal regulations, including those related to food safety and labor laws. Conduct regular audits to ensure compliance with company policies and industry regulations.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED