Restaurant and Bakery Kitchen Manager

Ascent Hospitality Management; Superior (WI); On-site; USD 46,000 - 54,000; Full time

Job summary

A leading restaurant management company seeks a Manager for back-of-the-house operations. The role involves overseeing staff, ensuring guest satisfaction, and maintaining compliance with company standards. Ideal candidates will have leadership skills and experience in food service management.

Benefits

Bonus based on performance

Competitive salary

Employee discounts

Free food & snacks

Opportunity for advancement

Qualifications

• 1-2 years of managerial experience in food service preferred.

Responsibilities

• Manage back-of-the-house operations and ensure guest satisfaction.
• Conduct staffing, training, and performance reviews.
• Maintain inventory levels and ensure compliance with service standards.

Skills

Leadership

Problem-solving

Food knowledge

Education

High school diploma

Some college preferred

Job description

Benefits:

• Bonus based on performance
• Competitive salary
• Employee discounts
• Free food & snacks
• Opportunity for advancement

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 its 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. Provides direction to back of house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a positive work environment.

Reporting Relationships

• Reports: Directly to General Manager

Leadership Abilities

• Demonstrates principles, actions, sound judgment, and follow-through on commitments.
• Anticipates problems and issues, making timely and sound decisions.
• Demonstrates a passion and working knowledge of food.
• Leads by example and maintains a guest-first focus.
• Sets and shares goals with the team, monitors and tracks progress.
• Addresses issues honestly, resolves conflicts, and seeks opportunities for improvement.
• Clarifies roles, responsibilities, priorities, and expectations among staff.

Position Activities and Tasks

• Assists staff to achieve profit goals while ensuring guest satisfaction and employee development.
• Ensures all menu items are prepared, portioned, and presented properly in a clean and safe manner, according to standards and regulations.
• Performs or assists with all functions in the restaurant as needed.
• Maintains proper inventory levels and manages ordering and usage efficiently.
• Ensures compliance with productivity and service standards with well-trained staff.
• Conducts staffing, training, performance reviews, and recommends salary adjustments.
• Attends management meetings and makes presentations as needed.
• Identifies and corrects system breakdowns to ensure guest satisfaction.

Physical Requirements and Working Conditions

• Extensive standing and walking for up to 8 hours.
• Ability to see at various distances, communicate clearly, and work in heat, steam, smoke, cold.
• Reaching heights of approximately 6 feet, bending, reaching, carrying trays weighing about 50 pounds, lifting up to 50 pounds.
• Exposure to chemicals, and working irregular hours under pressure.

Supervision and Education

• Receives direction from the General Manager.
• High school diploma required; some college preferred.
• 1-2 years of managerial experience in food service preferred.

This description is not exhaustive; other duties may be assigned as necessary.

Compensation: $46,800 - $54,000 per year

Additional Information

The Perkins Restaurant and Bakeries in the Twin Ports Area are franchised and locally owned since 1962. Locations include London Road Duluth, West Michigan Street Duluth, East 2nd Street Superior, Big Lake Road Cloquet, and Miller Hill Mall Duluth.

Founded in 1958, Perkins operates 290 restaurants across 32 states and two Canadian provinces. The brand is known for its diverse menu, homestyle offerings, and commitment to customer satisfaction and innovation.

Be a part of our success

Perkins has a proven track record of success, a strong commitment to employees, and industry-leading standards. If you're interested, apply directly to the franchisee managing this location.