Restaurant and Bakery Kitchen Manager

Perkins Restaurant & Bakery; Rapid City (SD); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player is seeking a dedicated manager to lead back of house operations. In this role, you will ensure that every guest has a memorable experience by managing staff and maintaining high standards of food safety and quality. You will be responsible for training employees, overseeing inventory, and achieving sales goals while fostering a positive work environment. This position offers the opportunity for career growth in a supportive company that values its employees and their contributions. If you are passionate about the food service industry and have a knack for leadership, this could be the perfect fit for you.

Qualifications

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

Responsibilities

• Manage back of house operations to ensure guest satisfaction.
• Train and develop staff while maintaining food safety standards.
• Ensure compliance with inventory and productivity standards.

Skills

Leadership

Time Management

Problem Solving

Customer Service

Food Safety Knowledge

Education

High School Diploma

Some College or Degree Preferred

Job description

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

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. Provide direction to back of house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and quality work environment.

REPORTING RELATIONSHIPS

1. Reports: Directly to General Manager
2. Internal: Extensive contacts with all levels of store personnel as well as all home office departments.
3. External: Extensive contacts include guests, distributors, repair technicians, salespersons, and community organizations and schools.

LEADERSHIP ABILITIES

1. Demonstrates principles actions, uses sound judgment and follow through on commitments.
2. Anticipates problems and issues and makes timely and sound decisions.
3. Demonstrates a passion and working knowledge of food, liquor, beer, and wine.
4. Leads by example and maintains a guest first focus.
5. Sets and shares goals with team, monitors and tracks progress of goals.
6. Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement.
7. Clarifies roles, responsibilities, priorities, and expectations.

POSITION ACTIVITIES AND TASKS

1. Assists the restaurant staff to achieve plan profit levels while ensuring maximum guest satisfaction and development and training of employees.
2. 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.
3. Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant.
4. 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.
5. Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees.
6. Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
7. 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.
8. Accountable for accurate financial data to include: payroll, restaurant supplies, inventories, productivity food costs, and operating expenses.
9. Attends unit management meetings and regional kitchen manager meetings; makes presentations as requested.
10. Responsible for meeting established objectives during periods of his/her or Production Leader’s supervision.
11. Anticipates, identifies, and corrects system breakdowns to achieve guest satisfaction.
12. Responsible for all communications with regard to system breakdowns and deficiencies.
13. Ensures the thorough training and development of Production Leaders and other non-exempt personnel supervised, and the documentation thereof.

PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS

1. Extensive standing and walking for up to 8 hours.
2. 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.
3. Must be able to communicate clearly.
4. Exposure to heat, steam, smoke, cold.
5. Reaching heights of approximately 6 feet and depths of 2 ½ - 3 feet.
6. Must have high level of mobility/flexibility in space provided.
7. Must have time management skills.
8. Must be able to read, write and perform addition/subtraction calculations.
9. Must be able to control and utilize fingers to write, slice, chop, and operate equipment.
10. Must be able to fit through openings 30” wide.
11. Must be able to work irregular hours under heavy pressure/stress during busy times.
12. Bending, reaching, walking.
13. Carrying trays of food products weighing about 50 pounds for distances up to 30 feet.
14. Lifting up to 50 pounds.
15. Exposure to dish and cleaning chemicals.

SUPERVISION RECEIVED:

Receives direction and training from Regional Manager as to the 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.