Restaurant and Bakery Service Manager
Job in
Elk River, Sherburne County, Minnesota, 55530, USA
Listing for:
Perkins Restaurant & Bakery
Full Time
position
Listed on 2025-12-08
Job specializations:
-
Restaurant/Food Service
Restaurant Manager, Catering, Food & Beverage, Cook & Chef
Salary/Wage Range or Industry Benchmark: 35000 - 55000 USD Yearly
USD
35000.00
55000.00
YEAR
Job Description & How to Apply Below
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. At Perkins, we've experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company that has a proven track record of success, has an unmatched commitment to their employees, and employs the best in the industry, you are in the right place!
We respect one another for our talent, creativity, and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for, we got that too!
SUMMARY OF POSITION
Assists the General Manager in restaurant operations and in 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 for restaurant staff to ensure maximum guest satisfaction, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.
REPORTING RELATIONSHIPS
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.
LEADERSHIP ABILITIES
Demonstrates principles 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 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.POSITION ACTIVITIES AND TASKS
Assists the General Manager in planning and analyzing administration and operations manpower.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.Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant.Ensures the unit's compliance with 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 efficient usage and yield application.Conducts employment activities to include staffing (hire/term responsibilities), training, and conducting performance reviews with all dining room personnel, as well as recommending salary increases and issuing employee work histories.Ensures accurate financial data to include payroll, cash and receipts, productivity, food costs, and operating expenses. Responsible for all communications with regard to system breakdowns and deficiencies.Attends unit management meetings, makes presentations as requested. Responsible for meeting established objectives during periods of his/her or Key Hourly’s supervision.Anticipates, identifies, and corrects system breakdowns to achieve maximum guest satisfaction.Ensures the thorough training and development of non-exempt personnel directly supervised.PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS
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…
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