Restaurant General Manager

The longevity and success of Perkins Restaurant & Bakery is largely attributed to the concept’s ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we’re always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins’ iconic guest favorites, some of which have been on our menu for more than 30 years.

About the role

• Demonstrates principles actions, uses sound judgment and follow through on commitments.
• Anticipates problems and issues and makes 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 team, monitors and tracks progress of goals.
• Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement.
• Clarifies roles, responsibilities, priorities and expectations.
• Directly supervises all unit management, INDIRECTLY SUPERVISES non-exempt employees during the hours of restaurant operation; directly accountable for all administration and operations, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.
• Responsible for achieving plan profit levels while ensuring maximum guest satisfaction.
• Plans and analyzes unit's manpower, ensuring sufficient development and training of all employees, including management.
• Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant.
• Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe and sanitary manner according to all established procedures, performance standards, and specifications.
• Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees.
• Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
• Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application.
• Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction.
• Accountable for accurate financial data to include: payroll, cash and receipts, productivity food costs, security of funds, and operating expenses; prepares and reviews financial reports.
• Attends scheduled regional meetings; makes presentations as requested.

Responsibilities

• Extensive standing and walking for up to 8 hours
• Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards.
• Must be able to communicate clearly
• Exposure to heat, steam, smoke, cold
• Reaching heights of approximately 6 feet and depths of 2 ½ - 3 feet.
• Must have high level of mobility/flexibility in space provided
• Must have time management skills
• Must be able to read, write and perform addition/subtraction calculations
• Must be able to control and utilize fingers to write, slice chop and operate equipment.
• Must be able to fit through openings 30” wide
• Must be able to work irregular hours under heavy pressure/stress during busy times
• Bending, reaching, 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

Requirements

• Reports directly to Regional Manager
• Internal: Extensive contacts with all levels of store personnel as well as all home office departments.
• External: Extensive contacts include guests, distributors, repair technicians, salespersons, and community organizations and schools.

Qualifications

• High school diploma or equivalent
• Experience in a fast-paced, customer service-oriented environment
• Ability to work independently and as part of a team
• Strong organizational and time management skills
• Knowledge of food service operations and procedures
• Ability to lift and move up to 50 pounds

Skills

• Excellent communication and interpersonal skills
• Ability to multitask and prioritize tasks effectively
• Strong problem-solving and decision-making abilities
• Customer service orientation
• Ability to work flexible hours

Benefits

• Comprehensive health insurance coverage
• 401(k) retirement plan
• Employee discounts
• Professional development opportunities

Pay

• $15.00 per hour

Schedule

• Variable schedule based on restaurant needs