General Manager - Denny's 9551, Visalia, CA

Denny's #9551; Visalia (CA); On-site; USD 75,000 - 95,000; Full time

Job summary

Denny's #9551 is seeking a talented General Manager to lead overall restaurant operations, staff leadership, and guest satisfaction in Visalia, CA. You will manage financial performance, guest counts, and marketing-driven sales initiatives while fostering a Commitment to hospitality and brand standards.

The role requires developing managers and hourly staff through training programs, maintaining regulatory compliance, and delivering exceptional guest experiences in a high-volume environment.

Qualifications

• 3+ years of management experience in restaurant, hospitality, or retail.
• Bachelor’s or Associate degree preferred.
• Willing to work 55 hours per week.
• Food Safety Manager certification required.

Responsibilities

• Directs restaurant operations with emphasis on guest service and brand standards.
• Achieves controllable profit and sales through cost controls and action.
• Ensures compliance with health, safety and sanitation standards.

Skills

Restaurant management

Staff development

Financial analysis

Food safety

Customer service

Communication

Education

Associate’s degree

Bachelor’s degree

Tools

POS system

Job description

We are seeking a talented and highly motivated individual to serve as our General Manager. This position will be responsible for the overall restaurant operations execution and management of staff, controllable profit plan achievement, guest count growth, and sales building activities.Additional responsibilities include focus on employee selection, retention, continuous operational improvement and a strong commitment to hospitality and guest satisfaction. General Managers must have a strong commitment to guest satisfactionEssential Duties & Responsibilities include, but not limited to the following. Other duties may be assigned to meet business needs.Promotes Company Mission, Vision and Core Values.Willingly assists others without being asked.Prepares and interprets financial and operational reports and schedules, analyzes data and develops solutions to ensure operating goals are achieved.Directs restaurant operations with responsibility for guest service, brand standards execution and employee training.Achieves controllable profit and flow thru goals by overseeing all controllable costs and taking the appropriate corrective action to achieve the desired result.Ensures timely implementation, training and ongoing execution of all corporate initiatives and marketing promotions.Develops Restaurant Managers and hourly employees through corporate training programs, individual development plans and assignments; provides coaching and constructive feedback to employees as needed.Ensures all equipment and facilities are in compliance with Brand Standards and all government regulations and takes corrective action when required.Attracts, hires, onboards and retains the best hourly talent to meet staffing requirements and guest service standards.Proactively handles employee relations issues and deviations from Brand Standards; involves the AM and Human Resources Manager as appropriate to resolve issues.Develops and executes the local store marketing plan to build relationships with civic, business, school, and professional organizations to drive sales and guest counts.Monitors that proper security procedures are in place to protect employees, guests and company assets.Enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen, dining areas and restrooms.Works to create and maintain an enjoyable and respectful environment for our guests and employees.Maintains compliance with all employer’s employment policies and Brand Standards to include all state, local and federal regulations.Follows management cash handling, inventory and other operational procedures as outlined by the employer.Completes all other tasks and duties as assigned.Employee Benefits401(k) - we match dollar for dollar!We offer Medical, Dental and Vision Insurance.Paid TrainingPaid Time offCompany-wide discount - receive a 25% discount at over 40 company-affiliated restaurants!Flexible Schedules - we’ll work with you because employee work/life balance matters!Qualifications/RequirementsMinimum of 3 years experience in restaurant, hospitality or retail management, additional operations and/or leadership experience strongly preferred.Associate’s or Bachelor’s degree preferred or equivalent combination of education and experience.Ability to work a minimum of 55 hours a week.Food Safety Manager certification required.Strong organizational skills with excellent oral and written communication skills and the ability to communicate with all levels of the organization.Ability to communicate effectively, both orally and in writing, in the English language.Possesses basic math skills (add, subtract, multiply, divide).Places a value on diversity and shows respect for others.Proven ability to problem solve and handle high stress situations.Interprets financial statements and understands contributing factors.Identifies and anticipates opportunities for improvement and implements corrective action steps.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 work weekends, holidays, evenings and additional shifts as needed.Available to travel, to include occasional overnight and airline travel when applicable.Licensed to operate an automobile without hours of operations restrictions.Has reliable transportation in order to meet banking obligations.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 50 lbs; place items on high and low shelves in the 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 a 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 with potentially hazardous chemicals.Must have sufficient mobility to move and operate in confined work areas.Must be able to work inside and outside the restaurant.Must be able to observe staff and all aspects of restaurant operations.Must be able to stand and walk during a 10 to 12 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.Reports to: Area ManagerThis job description is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position. Employer may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary. This job description does not constitute a contract for employment and may be changed at the discretion of the employer with or without notice.