Restaurant and Bakery Kitchen Manager

About the role

Manages back-of-house operations of an assigned Perkins Restaurant & Bakery location. Responsible for achieving planned sales and profit levels through implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provides direction to back-of-house staff to ensure maximum guest satisfaction and a quality work environment.

Responsibilities

• Assist restaurant staff to achieve planned profit levels while ensuring maximum guest satisfaction and employee development and training.
• Ensure all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to established procedures, performance standards, and local health department regulations.
• Perform or assist with all functions for all positions in the restaurant as needed.
• Maintain proper inventory levels for food and non-food items through correct ordering procedures and efficient usage and yield application.
• Ensure compliance with productivity and service standards with a sufficient number of well-trained and productive employees.
• Manage facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
• Conduct employee activities including staffing, training, performance reviews, salary recommendations, and work counseling for all kitchen personnel.
• Accountable for accurate financial data including payroll, restaurant supplies, inventories, productivity, food costs, and operating expenses.
• Attend unit management and regional kitchen manager meetings; make presentations as requested.
• Meet established objectives during periods of supervision.
• Anticipate, identify, and correct system breakdowns to achieve guest satisfaction.
• Responsible for all communications regarding system breakdowns and deficiencies.
• Ensure thorough training and development of Production Leaders and other non-exempt personnel, including documentation.

Leadership Abilities

• Demonstrates principled actions, uses sound judgment, and follows through on commitments.
• Anticipates problems and issues, making timely and sound decisions.
• Demonstrates a passion and working knowledge of food, liquor, beer, and wine.
• Leads by example and maintains a guest-first focus.
• Sets and shares goals with the team, monitors, and tracks progress.
• Directly and honestly addresses issues, resolves conflicts, and seeks opportunities for improvement.
• Clarifies roles, responsibilities, priorities, and expectations.

Requirements

• High school diploma; some college or degree preferred.
• 1–2 years of managerial experience, preferably in the food service industry.

Physical Requirements

• Extensive standing and walking for up to 8 hours.
• Ability to see at a distance (20 feet), at close range (12 inches), distinguish shapes, and utilize peripheral vision to avoid hazards.
• Clear communication skills.
• Exposure to heat, steam, smoke, and cold.
• Reaching heights of approximately 6 feet and depths of 2½–3 feet.
• High level of mobility and flexibility in provided space.
• Time management skills.
• Ability to read, write, and perform addition/subtraction calculations.
• Ability to control and utilize fingers for writing, slicing, chopping, and operating equipment.
• Ability to fit through openings 30” wide.
• Ability to work irregular hours under heavy pressure or stress during busy times.
• Bending, reaching, and walking.
• Carrying trays of food products weighing about 50 pounds for distances up to 30 feet.
• Lifting up to 50 pounds.
• Exposure to dish and cleaning chemicals.

Reports directly to the General Manager. Extensive internal contacts with all levels of store personnel and home office departments, as well as external contacts with guests, distributors, repair technicians, salespersons, and community organizations and schools.