Southwest Florida Restaurant Investments, Inc. and  Affiliates

6710 Winkler Rd.  # 7 - Fort Myers, FL  33919


General Manager


Reporting to the Company Business Leader, the General Manager will be responsible for 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 satisfaction and exhibit Denny’s Core Values when interacting with others.   


Key Business Areas

A “Key Business Area” is an area of performance in which the General Manager must be successful to meet their accountabilities. Successful results in Denny’s Key Business Areas are supported by the following behaviors or actions:


  1. Represents Denny’s Vision, Mission and Core Values
  2. Willingness to assist others without being asked
  3. Ability to prepare and interpret financial and operational reports and schedules, analyze data and develop solutions to ensure operating goals are achieved
  1. Directs restaurant operations with responsibility for guest service, brand standards execution and employee training
  2. Achieves controllable profit and flow thru goals by overseeing all controllable costs and taking the appropriate corrective action to achieve the desired result
  3. Ensures timely implementation, training and ongoing execution of all corporate initiatives and marketing promotions
  4. Develops Restaurant Managers and hourly employees through corporate training programs, individual development plans and assignments; provides coaching and constructive feedback to employees as needed
  5. Ensures all equipment and facilities are in compliance with Brand Standards and all government regulations and takes corrective action when required
  6. Attracts, hires, onboards and retains the best hourly talent to meet staffing requirements and guest service standards
  7. Proactively handles employee relations issues and deviations from Brand Standards; involves the CBL and Human Resources Manager as appropriate to resolve issues
  8. Develops and executes the local store marketing plan to build relationships with civic, business, school, and professional organizations to drive sales and guest counts
  9. Monitors that proper security procedures are in place to protect employees, guests and company assets
  10. Enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen ,dining areas and restrooms
  11. Works to create and maintain a enjoyable and respectful environment for our guests and employees
  12. Maintains compliance with all Denny’s employment policies and Brand Standards, to include all state, local and federal regulations
  13. Follows management cash handling, inventory and other operational procedures as outlined in Denny’s Brand Standards
  14. All other tasks and duties as assigned

Essential Functions


  • Ability to lift a tray weighing up to 25 lbs
  • Lift and carry supplies and equipment weighing up to 50 lbs; places items on high and low shelves in office, store rooms, service areas, walk-in coolers and freezers
  • Bending, stooping, reaching, lifting and grasping
  • Must be able 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 Denny’s menu products
  • Ability 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 and be able to work a minimum of 50 hours per week
  • Ability to tolerate extreme temperature changes in kitchen and freezer areas
  • Ability to work weekends, holidays, evenings and irregular hours


Position Qualifications


  • Minimum 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
  • Food Safety Manager certification
  • Strong organizational skills with excellent oral and written communication skills and the ability to communicate with all levels of the organization
  • Communicates effectively both orally and in writing in the English language
  • Must possess basic math skill (add, subtract, multiply, divide)
  • Places a value on diversity and shows respect for others
  • Proven ability to problem solve and handle high stress situations
  • Ability to interpret financial statements and understand contributing factors
  • Ability to identify and anticipate opportunities for improvement and implement corrective action steps
  • 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 in order to meet banking obligations

Telephone is required for communication purposes

Send Resume to Ron@swfri.com



If you are interested in applying for a Restaurant Manager position please email your inquiry along with telling us something about yourself to