What are the responsibilities and job description for the Restaurant General Manager (Denny's) position at LV Petroleum?
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Experience:
- 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.
- Skills:
- 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.
- Education:
- High school diploma or equivalent; a college degree in hospitality or business management is a plus.
- Physical Requirements:
- Ability to stand, walk, bend, and lift up to 50 pounds.
- Ability to work in a high-energy, fast-paced environment.