Multi Unit Restaurant Manager

Position Summary

The Area Manager is responsible for revenue growth through planning, direction, setting operational focus, financial results management, coaching of in-restaurant leaders, and employee development for a group of franchise-owned restaurants. Typical scope of responsibility includes 6-8 restaurants.

Duties and Responsibilities

• Exemplifies Denny’s Vision, Mission and Guiding Principles.

• Drives sales, guest count growth and profit for assigned geographic area, does so by (among others): o Encouraging General Managers to promote Denny’s through community involvement activities and coaching General Managers to develop and execute their local store marketing plans. o Ensuring the success of the DMA, national and local store marketing programs and promoting marketing initiatives. o Coaching General Managers to ensure Denny’s Brand Standards and The Road Inc. policies and procedures, all health codes and other regulatory requirements and employment laws are adhered to.

• Interprets financial and operational reports, analyzes and identifies gaps in operational performance (including balanced scorecard and other published reports) and develops and successfully implements solutions to ensure operating goals are achieved.

• Communicates the Company and Brand objectives to all store management teams, and leads an annual planning process by aligning area goals with the Company strategic annual operating plan.

• Hires, trains, coaches, and develops General Managers and Restaurant Managers and proactively executes succession planning for future management needs, coaches General Managers on talent assessment within their own units.

• Coaches management teams to ensure a service and hospitality focused environment for our guests and employees.

• Assumes accountability for the management teams’ performance; coaches General Managers to ensure effective management routines and operating systems within each unit; addresses performance issues quickly; provides ongoing coaching and development.

• All other tasks and duties as assigned.

Qualifications

• Associate’s or Bachelor’s degree preferred or equivalent combination of education and/or experience.

• Minimum of 4 years restaurant management or similar operations leadership experience required; complimentary experience in Training, Health and Safety, Human Resources, or Facilities Departments a plus. Multi-unit leadership experience preferred.

• Food Safety Manager certification required.

• Ability to handle high stress situations.

• Excellent oral (including public speaking) and written communication skills and the ability to communicate with all levels of the organization. • Strong Word, Excel, PowerPoint, and internet skills.

• Ability to communicate effectively in the English language.

• Ability to coach and motivate others to achieve area and corporate goals.

• Strong problem solving skills and the ability to partner with others to achieve results/resolution.

• Excellent interpersonal skills with the ability to negotiate and influence.

• Places a value on diversity and shows respect for others.

• Excellent financial and business acumen.

• Proven ability to manage multiple priorities simultaneously with a strong attention to detail.

• Ability to work weekends, holidays, days and evenings.

• Licensed to operate an automobile without hours of operations restrictions.

Physical Requirements

• Must be able to lift and carry supplies and equipment weighing up to 50 lbs.

• Must be able to bend, stoop, reach and lift.

• Must be able to 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 work around potentially hazardous chemicals. • Must have sufficient mobility to move and operate in confined work area.

• Must be able to observe staff and all aspects of restaurant operations.

• Must be able to work inside and outside of the restaurant.

• Must be able to operate the Denny’s point-of-sale system.

• Must be able to drive, stand, sit, and walk for extended periods of time.

• Must be able to travel frequently (up to 75%), including overnight stays and airline travel when applicable.

• Must be able to tolerate extreme temperature changes in kitchen and freezer areas.