Denny's Cook
Job Responsibilities:
- Prepares, cooks and presents food to order following established company brand standards, guidelines and recipe specifications.
- Follows correct prepping procedures, utilizing prep charts.
- Properly stores and rotates perishable stock.
- Maintains proper food temperatures in accordance with Denny’s brand standards, federal, state and local regulations.
- Prepares special orders as requested.
- Maintains stock to shift par levels.
- Correctly calls the wheel when necessary.
- Organizes and maintains work areas, coolers and storage areas.
- Assists as needed with product inventory and deliveries.
- Cleans and takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment.
- Adheres to all safe food handling principles.
- Completes side work and deep cleaning assignments correctly and in a timely manner.
- Possesses strong product and menu knowledge.
- Monitors waste and other food cost controls.
- Addresses complaints and concerns promptly in a courteous manner and notifies the supervisor of any issues.
- Assists service assistants periodically.
- Willingly assists others without being asked.
- Adheres to Denny’s brand standards and internal policies and procedures.
- Provides prompt and courteous service and is cordial to all team members and guests.
Job Requirements:
- Must be able to lift and carry supplies and equipment up to 50 lbs throughout shift
- Place items on high and low shelves in store rooms, service areas, walk-in coolers and freezers
- Must be able to bend, stoop, reach, wipe, lift and grasp
- Must have sufficient mobility to move and operate in confined work area
- Must be able to work inside and outside the restaurant
- Must be able to work with all Denny’s menu products
- Must be able to read tickets, recipes and product specifications, and observe silverware for cleanliness
- Must be able to stand and walk the duration of a 4 or 8 hour shift
- 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 work with potentially hazardous chemicals
- Must be able to tolerate temperature changes in kitchen and freezer areas
Denny’s Server Job Description
Reporting to the General Manager and Restaurant Manager, the Server greats, seats and services guests in a friendly and courteous manner. This position suggestively sells, takes orders, receives payments and helps other Server’s with whatever is needed to guarantee the customer’s satisfaction. The Server needs to respond to all guest’s concerns in a timely and courteous manner.
Job Responsibilities:
- Demonstrates a sense of urgency when serving guests
- Meets service cycle timing standards
- Greets guests immediately upon arrival and acknowledges them at departure
- Assists with guests seating utilizing proper arrival order and rotation procedures
- Assists with any special needs
- Suggestively sells and achieves guest check average targets
- Accurately enters orders on point of sale system
- Prepares beverage orders, appetizers, salads, and desserts
- Checks prepared orders for completeness and presentation
- Delivers food and beverage orders timely and in accordance with standards
- Attends to guest during the entire dining experience in a prompt and courteous manner
- Demonstrates knowledge of station and floor breakdowns
- Possesses strong product and menu knowledge
- Uses proper telephone etiquette
- Assists with “to go” orders
- Pre-busses tables in a timely manner
- Clears, cleans and presets tables promptly upon guests departure
- Addresses complaints and requests promptly in a courteous manner and notifies the supervisor of any issues
- Demonstrates safe cash handling procedures in accordance with policy and accurately completes cash, credit card and discount transactions
- Willingly assists others without being asked
- Maintains cleanliness and organization of dining room and service area
- Completes all required side-work, including deep cleaning assignments
- Provides prompt and courteous service and is cordial to all team members and guests
- Adheres to Denny’s brand standards and internal policies and procedures
Requirements:
- Ability to lift and carry supplies and equipment up to 30 lbs
- Ability to raise a tray weighing up to 25 lbs to shoulder height
- Able to bend, stoop, reach, wipe, lift, and grab
- Must have sufficient mobility to move and operate in work area
- Must be able to stand and walk the duration of a 4 or 8 hour shift
- 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 food handling
- Must be able to observe and differentiate between monetary denominations
- Must be able to serve all Denny’s menu products
- Must be able to operate point of sale system
- Must be able to work around potentially hazardous chemicals
The Shift Managers are responsible for the supervision of approximately 5 - 20 crew members and proper execution of restaurant operations on a shift, to provide guests with a great dining experience, while upholding service and quality standards.
Along with 1 – 2 Shift Managers, provides support to the General Manager who has total accountability for the success of the restaurant. Additional responsibilities include focus on employee retention, continuous operational improvement, and understanding profit and loss statements, operating plans, and costs. Must have a strong commitment to guest satisfaction.
- Ability to prepare and interpret business reports and schedules, analyze data and develop solutions to ensure operating goals are achieved.
- Assists the General Manager by overseeing assigned shifts; monitors brand standards execution and adherence; and directs hourly staff to achieve guest service standards in a clean and pleasant environment.
- Assists in the achievement of controllable profit goals by monitoring controls and taking corrective action to achieve the desired result.
- Develops and coach hourly employees on brand standards, corporate policies and procedures, and other guest focused programs/activities to meet or exceed guest service standards.
- Works with the General Manager to attract, hire, onboard and retain competitive hourly talent to meet staffing requirements and guest service standards.
- Brings employee relations issues, deviations from brand standards, and other guest issues to the attention of the General Manager; recommends and participates in the execution of corrective action as required.
- Works with the General Manager to develop hourly employees through corporate training programs, individual development plans, and system assignments.
- Develops relationships with civic, business, school, and professional organizations to establish good community relations and increase guest counts, as requested.
- Ensures 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 and dining areas.
- Works to create and maintain an enjoyable and respectful environment for our guests and employees.
- Addresses and resolves complaints and requests promptly and in a courteous manner.
- Follows management cash handling, inventory and other operational procedures as outlined in restaurants Brand Standards.
- Willingness to assist others without being asked.
- Completes all other tasks and duties as assigned.
Essential Functions:
- 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 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 Brand 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 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 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
The General Manager 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 a focus on employee selection, retention, continuous operational improvement and a strong commitment to hospitality and guest satisfaction
- 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 cash flow 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, on boards 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 DM 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
Job Types: Full-time, Part-time
Pay: From $12.00 per hour
Benefits:
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Restaurant type:
Shift:
Weekly day range:
Work Location: In person
