Position: General Manager Brand: Denny’s Reports To: District Manager
Job Purpose The General Manager is responsible for overseeing all daily operations of the restaurant to ensure efficient, compliant, and profitable performance. This role manages and develops a team of employees, maintains high standards of guest service, ensures food safety and operational compliance, and achieves financial and operational targets. The General Manager is accountable for staffing, training, scheduling, brand standards, safety, and overall restaurant leadership in a full-service dining environment.
Key Responsibilities
Leadership
- Lead and manage the restaurant team by hiring, training, motivating, and developing employees to ensure strong operational performance.
- Conduct onboarding and orientation for new hires using company systems and training tools.
- Conduct performance reviews and provide coaching to support development and accountability.
- Enforce uniform and grooming standards and promote a professional, inclusive work environment.
- Demonstrate commitment to WKS Values: Integrity, Loyalty, Winning, Service, and Teamwork.
- Maintain a positive culture that supports retention, teamwork, and strong guest service.
Operations Management
- Oversee all aspects of restaurant operations, including scheduling, food ordering, inventory management, equipment checks, and payroll processes.
- Ensure appropriate staffing levels based on sales trends and business needs.
- Manage opening and closing procedures, including security and cash protocols.
- Monitor compliance with daily walk-throughs, operational checklists, and food safety standards.
- Ensure adherence to Health Department and Denny’s brand audit standards.
- Complete weekly inventory counts and reporting and perform ordering as required.
- Work stations during peak business periods, team breaks, and as needed to maintain service levels.
Guest Service
- Ensure guests receive prompt, friendly, accurate, and high-quality service at all times.
- Achieve Denny’s and WKS service metrics related to friendliness, accuracy, cleanliness, speed, and food quality.
- Address and resolve guest concerns professionally and promptly.
- Drive improvement in guest experience through coaching, training, and daily reinforcement.
- Communicate clearly with guests, vendors, and team members.
Financial Management
- Manage the restaurant’s financial performance, including budgeting, forecasting, and P&L analysis.
- Meet or exceed sales and profit goals while effectively controlling labor, food, and operating expenses.
- Analyze operating statements and identify trends and opportunities using company reporting tools.
- Ensure cash controls, safe operations, deposits, and reconciliation procedures are followed consistently.
Compliance
- Ensure compliance with all federal, state, and local regulations.
- Enforce company timekeeping policies and promptly report any concerns to leadership.
- Maintain accurate records, complete required reports, and meet all safety, sanitation, and health standards.
- Promptly report claims of harassment, discrimination, retaliation, wage and hour violations, bullying, workplace violence, or other inappropriate behavior to the District Leader and Human Resources.
- Ensure the restaurant meets all WKS and Denny’s brand compliance standards, including safety training, certifications, and documentation.
Physical Requirements
- Standing and walking for extended periods (majority of the shift).
- Frequent reaching at shoulder level; occasional overhead reaching.
- Frequent bending, stooping, gripping, pinching, writing, and use of hands for equipment operation and product handling.
- Lifting and carrying ranges:
- 0–10 lbs: Frequent
- 11–25 lbs: Occasional–Frequent
- 26–50 lbs: Occasional with assistance
- 51–75 lbs: Seldom; team-lift only
- Pushing/pulling 10–40 lbs of force occasionally (e.g., trash carts, supply carts).
- Use of monitors, POS systems, kitchen equipment, computers, and technology as permitted by applicable age requirements.
Work Environment
- Exposure to heat, burn hazards, grills, fryers, ovens, cold storage areas, slippery surfaces, and cleaning chemicals.
- Work performed in indoor and outdoor conditions, including dining room, kitchen, parking lot, and delivery areas.
- Fast-paced, full-service environment with frequent interruptions and continuous guest interaction.
Cognitive Demands (ADA/FEHA-Compliant)
- Ability to maintain attention and focus in a fast-paced and high-volume environment.
- Ability to multitask and shift between priorities quickly and effectively.
- Ability to make timely decisions and solve operational or guest issues.
- Ability to lead, supervise, coach, and direct employees at all levels.
- Ability to manage guest interactions and service recovery professionally.
- Ability to adapt to changing business demands, staffing challenges, and equipment issues.
- Ability to maintain professional behavior and composure during normal workplace stress.
- Ability to maintain regular and predictable attendance.
Experience Requirements
- Minimum of 2 years of supervisory or management experience in a restaurant setting; full-service experience preferred.
- Must be at least 18 years of age.
- High school diploma or equivalent required; bachelor’s degree preferred.
- Strong communication, leadership, organization, and problem-solving skills.
- ServSafe certification required.
- Proficiency with cash handling, smart safe operation, and POS systems.
- Ability to work flexible hours, including early mornings, evenings, weekends, and holidays.
- Reliable transportation and willingness to work at nearby restaurant locations as business needs require.
- Ability to resolve guest concerns promptly and professionally using company service standards and processes.
This document describes the job and its traditional physical, cognitive, and environmental demands. It does not describe the abilities of any individual employee. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this position.