Restaurant Manager
$34,902–$34,902 year
On-siteLas Vegas, Nevada, United States
Las Vegas, Nevada, United StatesOn-siteFull Time$34,902–$34,902 yearLarge
Full TimeLarge
Job Summary
Supervise 15-20 crew members during assigned shifts, ensuring brand standards execution, guest service quality, and a clean dining environment. Prepare and interpret financial reports, analyze operational data, and monitor profit goals while enforcing sanitary practices and security procedures. Direct hourly staff on training, policies, and corrective actions; manage employee relations and community relations to increase guest counts. Work day and night shifts, weekends, and holidays as schedules rotate.
Required Qualifications
- Associate's or Bachelor's degree preferred or equivalent combination of education and experience
- 2 years of experience in restaurant, hospitality or retail management
- Food Safety Manager certification required
- Strong organizational skills
- Excellent oral and written communication skills
- Ability to communicate effectively, both orally and in writing, in the English language
- Basic math skills (add, subtract, multiply, divide)
- Proven ability to problem solve and handle high stress situations
- Ability to interpret financial statements and understand contributing factors
- Must be able to perform job duties of every position
- Must be prepared to multitask in accordance with the demands of the business
- Ability to identify and anticipate opportunities and implement corrective action steps
- Ability to work weekends, holidays, and evenings
- Periodic travel to include occasional overnight travel and airline travel when applicable
- Must have reliable transportation
- Must be able to lift a tray weighing up to 25 lbs
- Must be able to lift and carry supplies and equipment weighing up to 60 lbs and place items on high and low shelves in office, store rooms, service areas, walk-in coolers and freezers
- Must be able to bend, stoop, reach, lift and grasp
- 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 operate point-of-sale system and differentiate between monetary denominations
- Must be able to work with all Denny's menu products
- Must be able to work around potentially hazardous chemicals
- 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 stand and walk during an 8 to 10 hour shift
- Occasional shifts in excess of 10 hours may be required due to the demands of the business
- Must be able to tolerate extreme temperature changes in kitchen and freezer areas
Desired Qualifications
- Additional operations and/or leadership experience strongly preferred
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