Assistant Restaurant Manager

Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit and being a great place for great people to work.

Benefits

• Health insurance (medical, dental, vision)
• 401(k) retirement savings with company match
• Competitive salary
• Paid time off
• Parental leave
• Training & development
• Wellness resources
• Employee discounts
• Flexible schedule
• Free food & snacks (all-you-can-eat pancakes + meal discounts)
• Educational Assistance with DeVry University (complimentary laptop; immediate family members also eligible)
• Competitive pay with service award incentive
• Daily pay option through Daily Pay
• Development Pathway: step-by-step process to grow your career
• 3 college credit hours for completing manager training

About the role

As an Assistant Restaurant Manager, you will assist the General Manager in restaurant operations and in achieving planned sales and profit levels through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. You will provide direction for restaurant staff to ensure maximum guest satisfaction, execution of all employee duties, and a quality work environment.

Responsibilities

• Assists the General Manager in planning and analyzing administration and operations manpower.
• Responsible for achieving planned profit levels while ensuring maximum guest satisfaction.
• Accountable for proper handling of cash, credit card information, gift cards, and all payment-related processes for guest checks.
• Assists in the planning and analysis of restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers.
• Assists General Manager in all aspects of employment and restaurant staffing, including recruitment (interviewing and selecting), training, and conducting new hire orientation.
• Attends University of Perkins and successfully completes all coursework.
• Achieves and maintains ServSafe certification.
• Performs and assists in all functions for all positions in the restaurant.
• Ensures all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to established procedures and performance standards.
• Ensures managers and team members monitor and oversee food temperatures during hot and cold handling to reduce food-borne illness risk factors.
• Ensures restaurant compliance with productivity and service standards by scheduling and staffing sufficient, well-trained, and productive employees.
• Manages facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
• Ensures inventory levels for food and non-food items are properly maintained according to company guidelines through correct ordering procedures and efficiency usage.
• Anticipates, identifies, and corrects system breakdowns to achieve guest satisfaction.
• Accountable for accurate financial data, including payroll, cash and receipts, productivity, food costs, security of funds, and operating expenses; prepares and reviews financial reports.
• Attends scheduled restaurant and region team meetings; makes presentations to peers and management as requested.

Requirements

• One to two years of previous experience in a supervisory role; preferably in the food service industry.
• High school diploma; some college or degree preferred.
• Must be able to effectively communicate with employees, guests, and vendors in person and by telephone.
• Must be able to coordinate multiple tasks simultaneously.

Physical Requirements

• Extensive standing without breaks; operating a cash register.
• Exposure to heat, steam, smoke, cold, and odors.
• Bending, reaching, walking.
• Must be able to reach heights of approximately 6 feet and depths of 2.5 to 3 feet.
• Must have high level of mobility/flexibility in provided space.
• Must be able to fit through openings 30" wide.
• Must be able to work irregular hours under heavy pressure/stress during busy times.
• Must be able to carry trays of food products weighing 20 pounds for distances up to 30 feet.
• Must be able to lift up to 50 pounds.