Denny's District Manager

Denny’s District Manager

Job Description

Lead and coordinate operations by setting goals and objectives, in order to optimize the operation and earnings of our restaurants. Accountable for delivering the short and long-term sales and profit results through people development and improved restaurant operations. Provides leadership, coaching and strategic direction to their entire team. Collaborates with the Operations Director within the marketplace to build sales, market share and profitability.

Job Responsibilities

In addition to following EYM Diner policies and procedures, the District Manager’s main responsibilities include, but are not limited to:

Developing a plan to drive the strategic agenda with the General Manager where we operate restaurants

Provide organizational directions to deliver the short and long-term sales and profit results through people, development and improving restaurant operations

Provides leadership, coaching and strategic direction to the entire team

Collaborates within the marketplace to build sales, market share and profitability

Consistently demonstrates EYM Diner values and leadership behavior to build positive business relationships with key customers including area supervisors, suppliers, customers and office staff

Manage the general strategic plans of the company (PAC, sales, earnings, OSAT, etc.) that affect restaurant operations

P&L supervision & control comparison from goals set at the beginning of the year

Manage and coordinate the restaurants patch needs and requirements (infrastructure, equipment, staffing, purchase, etc.) to optimize function and operation

Maintain up-to-date knowledge of company’s practices and improve the products and services that we provide

Reach and maintain monthly and annual sales target and profits

Select, train, develop and motivate general managers

Respond immediately to customer needs or complaints

Ensure proper equipment operation maintenance, safety and cleanliness in each location

Job Requirements

Bachelor’s Degree required or 5 years of experience in lieu of degree

At least 3 years of multi-unit restaurant management experience in the quick service industry required

Must have advanced problem solving skills

Ability to travel required