Assistant Restaurant Manager

Perkins Restaurant & Bakery; Sioux Falls (SD); On-site; USD 50,000 - 55,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Life/Disability Insurance

Paid time off

Job summary

Perkins Restaurant & Bakery is seeking an Assistant Manager for our two locations in Sioux Falls, South Dakota. This role involves assisting the General Manager in operations, managing staff, and ensuring compliance with company standards.

The successful candidate will lead operational tasks, maintain productivity, and contribute to guest satisfaction. Salary is competitive, ranging from $50,000 to $55,000, with additional bonuses and a robust benefits package including health and dental insurance.

Qualifications

• Must achieve and maintain ServSafe certification.
• Experience in restaurant operations is a plus.
• Strong leadership and team management skills.

Responsibilities

• Assist the General Manager in restaurant operations.
• Ensure compliance with health and safety standards.
• Train and manage restaurant staff for optimal performance.
• Conduct inventory management according to company guidelines.
• Handle financial data and compliance with productivity standards.

Skills

Guest satisfaction

Food safety compliance

Team leadership

Effective communication

Education

ServSafe certification

Job description

Benefits:

• Life/Disability Insurance
• Health insurance
• Paid time off
• Dental insurance

CyHawk Hospitality, a franchisee of Perkins Restaurant and Bakery, is looking for an Assistant Manager for our two Sioux Falls locations: Arrowhead Plaza on the East side, and Gateway and I-29.

Weekends are required with a 50-hour typical workweek. Benefits include 2 weeks of vacation, health, dental, life/disability insurance, and more. Plus, we’re closed on Christmas day. Position is salary plus bonus.

Annual salary is $50,000 – $55,000 plus bonus.

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, execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.

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.
• Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness.
• Must be able to perform/assist all functions for all positions in the restaurant if needed.
• 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 efficient usage and yield application.
• Conducts employment activities to include interviewing, training, and conducting performance reviews with all dining room personnel, as well as recommending salary increases and preparing employee documentation.
• Attendance of University of Perkins is required; as well as achieving and maintaining ServSafe certification.
• 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 Service Leader'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.