Accountability

Reporting to the General Manager and Restaurant Manager, the Diamond Shift Coordinator is responsible for running the restaurant in the absence of exempt management personnel. He/she is responsible for the supervision of approximately 5 - 20 crew members on a shift to provide guests with a great dining experience, while upholding Denny’s service and quality standards. Exhibits Denny’s Guiding Principles when interacting with others.

Key Business Areas

A “Key Business Area” is an area of performance in which the Diamond Shift Coordinator must be successful to meet their accountabilities. Successful results in Denny’s Key Business Areas are supported by the following behaviors or actions:

1. Consistently exhibits Denny’s Vision, Mission, and Guiding Principles
2. Oversees a shift by leading other hourly employees in execution of and adherence to brand standards
3. Coordinates and directs restaurant activities during the shift based on guest traffic flow
4. Monitors sales, employee hours, and guest counts throughout the shift to ensure proper staffing
5. Directs hourly employees to fulfill their job duties and priorities
6. Coaches employees on guest service skills, the service cycle, and other guest focused activities to meet or exceed guest service standards
7. Interacts with guests and inquires about food and service
8. Addresses complaints promptly in a courteous manner and notifies the manager of any issues
9. Follows correct management cash handling procedures
10. Monitors employee break procedures to be sure breaks are taken as scheduled and according to federal, state or local regulations
11. Completes shift walk-throughs, including temperature checklist, and takes corrective actions when needed
12. Monitors interior and exterior of building for cleanliness, safety and appeal throughout shift
13. Uses proper procedures for handling guest and employee emergencies and security incidents
14. Brings employee relations issues, deviations from brand standards, and other guest issues to the attention of an exempt manager
15. Maintains compliance with Denny’s employment policies, to include all state, local and federal regulations
16. Records shift activities in the shift leader log book
17. Works with exempt management personnel to build strong team relationships and a positive work environment
18. Assists exempt management staff with hourly employee training and development
19. Adheres to Denny’s Brand Standards and internal policies and procedures
20. Provides courteous service and is cordial to all team members and guests
21. Performs all other tasks and duties as assigned
22. Willingly assists others as needed

Essential Functions

• Must be able to lift a tray weighing up to 25 lbs
• Must be able to bend, stoop, reach, lift and grasp
• Must be able hear well in a loud environment to respond to employee and guest needs
• Must meet any state, county, or municipal regulation pertaining to health risk concerns about food handling
• Must be able to serve all Denny’s menu products
• Must possess basic math skills (add, subtract, multiply and divide)
• Able to work around potentially hazardous chemicals
• Must be able to lift and carry supplies and equipment up to 50 lbs; place items on high and low shelves in office, store rooms, service areas, walk-in coolers and freezers
• Must have sufficient mobility to move and operate in confined work area
• Must work inside and outside
• Must be able to observe staff and all aspects of restaurant operations
• Must be able to operate point of sale system and differentiate between monetary denominations
• Must be able to stand and walk throughout a 4 to 8 hour shift
• Must be able to tolerate extreme temperature changes in kitchen and freezer areas