Restaurant Manager - Franchise at Guru Foods - Nevadenn, Inc. – Sparks, Nevada

Pay Range: $45,000 - $60,000 per year

A Denny's Restaurant Manager leads daily operations, focusing on "Guests First" service, team development, and operational excellence. Responsibilities include supervising 15-35 crew members, ensuring brand standards for food and sanitation, managing staff schedules, and driving sales growth. They must foster a positive, compliant, and efficient work environment.

Key Responsibilities and Duties:

• Guest Services & Experience: Ensure high-quality service and food standards are met, creating a welcoming, "Guests First" atmosphere that encourages repeat business.
• Operations Management: Oversee day-to-day operations, including maintaining health, sanitation, and safety standards.
• Team Leadership & Development: Recruit, train, coach, and retain hourly employees, providing constructive feedback and using development plans to improve
• Staffing & Scheduling: Create employee schedules to ensure proper staffing levels for all shifts, maximizing efficiency and controlling labor costs.
• Financial Accountability: Monitor food costs, inventory, and restaurant equipment to achieve profit goals and uphold brand standards.
• Marketing & Growth: Execute local store marketing plans and build community

Requirements and Skills:

• Experience: Previous restaurant management experience, typically in a fast-paced, high- volume environment.
• Leadership: Strong communication, coaching, and team-building
• Operational Knowledge: Understanding of restaurant systems, food safety, and sanitations standards.
• Availability: Ability to work a flexible schedule, including nights, weekends, and

Physical Requirements & Duties:

• Mobility & Stamina: Continuous standing and walking (often 85-95% of the shift).
• Lifting/Carrying: Frequent lifting, pushing, and pulling of items weighing 20-50 lbs
• Body Mechanics: Frequent bending, kneeling, stooping, crouching, and
• Manual Dexterity: High dexterity to operate kitchen equipment, point-of-sale systems, and handle tools.
• Sensory Requirements: Excellent vision (close, distance, color, depth) for safety and guest service, and hearing/speaking to communicate effectively.
• Environmental Exposure: Ability to work in varied temperatures (hot kitchens, walk-in coolers) and loud environments.

I acknowledge I have received and reviewed the job description and requirements for the Restaurant Manager position.

I confirm that I am able to perform these essential functions of the job, with or without reasonable accommodation. I understand that these physical duties are necessary to ensure the efficient operation of the restaurant.