Restaurant Kitchen Manager

At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. You'll be responsible for making special days memorable and everyday meals something extraordinary. We respect one another for our talent, creativity, and individual differences, and bring our greatest individual strengths to achieve success as a team.

Benefits

• 401(k)
• Competitive salary
• Dental insurance
• Employee discounts
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development

About the Role

Manages back of the house operations of assigned restaurant; responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provides direction to back of house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.

Reporting Relationships

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

Leadership Abilities

• Demonstrates principle actions, uses sound judgment, and follows 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 the team, monitors, and tracks progress of goals.
• Directly and honestly addresses issues, resolves conflicts, and seeks opportunities for improvement.
• Clarifies roles, responsibilities, priorities, and expectations.

Responsibilities

• Assists the restaurant staff to achieve planned profit levels while ensuring maximum guest satisfaction and development and training of employees.
• 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 local health department regulations.
• Performs or assists with all functions for all positions in the restaurant as required.
• Ensures inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficient usage and yield application.
• Ensures the unit's compliance with productivity and service standards with a sufficient number of well-trained and productive employees.
• Manages the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
• Conducts employee activities including staffing, training, and conducting performance reviews with all kitchen personnel, as well as recommending salary increases and issuing employee work counseling.
• Accountable for accurate financial data including payroll, restaurant supplies, inventories, productivity, food costs, and operating expenses.
• Attends unit management meetings and regional kitchen manager meetings; makes presentations as requested.
• Responsible for meeting established objectives during periods of supervision.
• Anticipates, identifies, and corrects system breakdowns to achieve guest satisfaction.
• Responsible for all communications regarding system breakdowns and deficiencies.
• Ensures the thorough training and development of Production Leaders and other non-exempt personnel supervised, and the documentation thereof.

Requirements

• 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, and cold.
• Reaching heights of approximately 6 feet and depths of 2.5 - 3 feet.
• High level of mobility/flexibility in provided space.
• 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.

Qualifications

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