Restaurant and Bakery Service Manager

Ascent Hospitality Management; Elk River (MN); On-site; USD 40,000 - 55,000; Full time

Job summary

A leading company in the hospitality industry is seeking a dedicated Assistant Manager for their restaurant. The role involves supporting the General Manager in operations, ensuring guest satisfaction, and managing staff effectively. Ideal candidates will have a strong background in food service management and excellent leadership skills. This position offers opportunities for career growth in a dynamic environment focused on employee development.

Qualifications

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

Responsibilities

• Assists General Manager in restaurant operations and achieving sales goals.
• Conducts staffing, training, and performance reviews.
• Manages inventory levels and ensures food safety standards.

Skills

Leadership

Time Management

Communication

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 extraordinary. We have 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, an unmatched commitment to its employees, and 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've got that too!

SUMMARY OF POSITION

Assists the General Manager in restaurant operations and in achieving planned sales and profit levels 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 a quality work environment.

REPORTING RELATIONSHIPS

• Reports: Directly to General Manager
• Internal: Extensive contacts with all levels of store personnel and home office departments
• External: Guests, distributors, repair technicians, salespersons, community organizations, and schools

LEADERSHIP ABILITIES

• Demonstrates principled actions, uses sound judgment, and follows through on commitments.
• Anticipates problems and issues, making timely and sound decisions.
• Shows passion and working knowledge of food, liquor, beer, and wine.
• Leads by example with a guest-first focus.
• Sets and shares goals, monitors progress.
• Addresses issues honestly, resolves conflicts, and seeks improvement opportunities.
• Clarifies roles, responsibilities, priorities, and expectations.

POSITION ACTIVITIES AND TASKS

• Assists in planning and analyzing administration and operations manpower.
• Ensures all menu items are prepared, portioned, and presented properly, adhering to safety and sanitation standards.
• Performs or assists with all functions for all positions as needed.
• Manages inventory levels for food and non-food items, ensuring proper ordering and usage.
• Conducts staffing, training, and performance reviews; recommends salary adjustments.
• Maintains accurate financial data, including payroll, receipts, food costs, and expenses.
• Participates in management meetings, makes presentations, and meets objectives.
• Identifies and corrects system breakdowns to maximize guest satisfaction.
• Ensures thorough training and development of supervised personnel.

PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS

• Extensive standing and walking for up to 8 hours.
• Ability to see at various distances and distinguish shapes, with peripheral vision.
• Clear communication skills.
• Exposure to heat, steam, smoke, cold.
• Reaching heights of approximately 6 feet and depths of 2.5 - 3 feet.
• High mobility and flexibility.
• Time management skills.
• Ability to read, write, and perform basic calculations.
• Manual dexterity for operating equipment and food preparation.
• Ability to work irregular hours under stress during busy times.
• Lifting up to 50 pounds and carrying trays.
• Exposure to cleaning chemicals.

SUPERVISION RECEIVED: Receives guidance and training from Regional Manager regarding procedures and assignments.

EDUCATION LEVEL REQUIRED: High school diploma; some college or degree preferred.

EXPERIENCE REQUIRED: 1-2 years managerial experience preferred, preferably in food service.

Disclaimer: This position description is not exhaustive and may include other responsibilities as needed to reflect the essential job elements for performance, development, and compensation decisions.