Restaurant Kitchen Manager

Overview

At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. You will be responsible for making special days memorable and everyday meals extraordinary. Perkins has years of success with 100% guest satisfaction on every visit. If you want to grow with a company that values its employees and provides opportunities for career growth, you are in the right place.

We respect one another for talent, creativity and individual differences and work as a team to achieve success.

SUMMARY OF POSITION

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

Reports: Directly to General 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

• Demonstrates principled 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.

• 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 established procedures, performance standards, and local health department regulations.
• Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant.
• Ensures that 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 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.
• Conducts employee activities to include staffing, training and conducting performance reviews with all kitchen personnel, as well as recommending salary increases and issuing employee work counseling.
• Accounts 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 thorough training and development of Production Leaders and other non-exempt personnel supervised, and documents the development.

• Extensive standing and walking for up to 8 hours
• Must be able to see at distance (20 feet) and at close range (12 inches), distinguish shapes and use 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 and flexibility in space provided
• Must have time management skills
• Must read, write and perform addition/subtraction calculations
• Must be able to use fingers to write, slice, chop and operate equipment
• Must fit through openings 30” wide
• Must be able to work irregular hours under heavy pressure 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

Receives direction and training from Regional Manager as to the specific procedures and assignments.

High school diploma; some college or degree preferred.

1 - 2 years managerial experience, preferably in the food service industry

This position description is not intended to be an exhaustive list of all responsibilities, skills, efforts or working conditions. It reflects the principal elements essential for decision-making related to…