Restaurant and Bakery Kitchen Manager

Perkins Restaurant & Bakery; Little Falls (NJ); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player is seeking a dedicated individual to manage back of house operations in a vibrant restaurant setting. This role is crucial for ensuring exceptional guest experiences and maintaining high standards of food quality and safety. With a commitment to employee growth and satisfaction, the company fosters a supportive environment where your leadership skills can shine. If you're passionate about the food service industry and ready to take on a managerial role that offers both challenges and rewards, this is the perfect opportunity for you to thrive and grow.

Benefits

401(k)

Bonus based on performance

Competitive salary

Employee discounts

Dental insurance

Health insurance

Paid time off

Vision insurance

Qualifications

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

Responsibilities

• Manage back of house operations and ensure guest satisfaction.
• Train and develop kitchen staff while maintaining inventory levels.
• Ensure compliance with health and safety regulations.

Skills

Leadership

Time Management

Communication

Problem Solving

Education

High school diploma

Some college or degree preferred

Job description

Benefits:

• 401(k)
• Bonus based on performance
• Competitive salary
• Employee discounts
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

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 by 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 and an unmatched commitment to their employees, 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 have that too!

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, 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 and 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 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.

POSITION ACTIVITIES AND TASKS

• Assists the restaurant staff to achieve planned profit levels while ensuring maximum guest satisfaction and the 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.
• Required, under certain circumstances, to perform/assist in 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 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.
• 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.
• Accountable for accurate financial data to include 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 his/her or Production Leader’s 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.

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, and cold.
• Reaching heights of approximately 6 feet and depths of 2 ½ - 3 feet.
• Must have a 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.

SUPERVISION RECEIVED:

Receives direction and training from Regional Manager regarding specific procedures and assignments.

EDUCATION LEVEL REQUIRED:

High school diploma; some college or degree preferred.

EXPERIENCE REQUIRED:

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

Disclaimer:

This position description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts, or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development, and compensation. As such, the incumbent may perform other duties and responsibilities as required.