Manager, New Restaurant Openings

JOB DESCRIPTION

Our New Restaurant Opening Managers will be an expert in one of our three divisions of restaurant openings. These divisions include Domestic, International, and Non-Traditional openings.

They will be mentors to all remaining positions in the NRO department. There will be four key areas of responsibility placed on this group including, but not limited to, People Development, High level business acumen, The ability to present to Denny's Leadership and Denny's franchisees, and understanding internal timelines and processes.

The clear objective will be to open Denny's restaurants at the highest level and to sustain opening day sales.

Essential Functions (Duties and Responsibilities)

Consistently models Denny’s Guiding Principles of Guests First, Embrace Openness, Proud of Our Heritage, Hungry to Win and The Power of We.

Consistently possess, maintain and demonstrate expert level knowledge of Denny’s brand standards and recipes

Oversees restaurant excellence, every shift of every day, by creating a consistent guest experience of great diner food served in a fast and friendly environment

Ensures restaurant openings are conducted in compliance with the established programs, procedures and standards

Keeps all necessary new restaurant opening procedures moving forward on time to ensure a successful and timely restaurant opening

Develops team members at all levels to ensure the continuation of restaurant opening success

Verifies the delivery of training materials, manuals, guides and course materials such as handouts and visual materials and new unit openings

Responds to all requests for and delivers training support in existing restaurants in a timely and effective manner.

Conducts "Phase" NRO schedule orientations for franchisees and other business partners.

Participates in meetings, conference calls and project assignments as required.

Establishes and maintains interpersonal relationships, develops constructive and collaborative working relationships with others.

Makes sound business decisions and solves problems. Analyzes information and evaluates the results to choose the best solutions.

Develops, maintains and publishes status reports as required; daily, weekly, monthly, etc.

Manages G&A budgets to company guidelines.

Meets or exceeds department performance measurements for new and existing restaurant assignments.

Effectively transitions all operations of the restaurant to General manager and Multi Unit Managers at a pre-determined point during the opening

Involved in the execution of the certified trainer program and the development of it's graduates

Education & Experience Requirements

High school diploma required. College degree is preferred.

5 plus years in the restaurant industry

Required Knowledge and Skills

Demonstrates excellent leadership and coaching skills.

Strong organizational skills with excellent oral and written communication skills, 2nd language is preferred.

Exhibits the ability to communicate with all levels within the organization.

Strong Word, Excel, PowerPoint, basic computer and internet skills.

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

Must have strong influencing skills and proven ability to overcome objections.

Strong attention to detail and the ability to manage multiple priorities with strong planning and organizational skills.

Ability to work weekends, holidays, evenings as needed.

Ability to obtain a US passport.

Ability to work unsupervised.

Able to be away from home for extended periods of time.

Excellent teamwork and collaboration skills.

Excellent business and financial acumen.

Other Requirements

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

Must be able to travel frequently (up to 90%), including overnight stays and airline travel when applicable.

Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling.

Must be able to work around and serve 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 area.

Must be able to observe staff and all aspects of restaurant operations and provide appropriate, timely feedback.

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

Licensed to operate an automobile without hours of operations restrictions