Restaurant and Bakery Service Manager Fulltime

Perkins Restaurant & Bakery - Dan Esmond; Lawrence (KS); On-site; USD 40,000 - 60,000; Full time

Job summary

Perkins Restaurant & Bakery - Dan Esmond in Lawrence, Kansas is seeking a Manager to lead front-of-house staff and ensure exceptional guest service. You will be responsible for training staff, managing operations, and upholding the restaurant’s high standards.

The ideal candidate has 1-2 years of managerial experience, preferably in the food service industry, with strong skills in financial reporting, inventory management, and guest service. A high school diploma is required, and some college or a degree is preferred.

Qualifications

• 1-2 years managerial experience, preferably in the food service industry.
• Demonstrates sound judgment and decision-making skills.
• Strong communication and time-management skills.

Responsibilities

• Assist restaurant staff to achieve profit targets while ensuring guest satisfaction.
• Ensure menu items comply with procedures and local health regulations.
• Conduct employee activities: staffing, training, performance reviews.

Skills

Guest service

Staff training

Inventory management

Financial reporting

Education

High school diploma

Some college or degree preferred

Job description

SUMMARY OF POSITION

We are open 7 days a week 364 days a year. Operating hours 6am‑10pm with holiday variations. Schedules can be adjusted to meet residents' special needs. Leading and training front‑of‑house staff, providing excellent guest service, and upholding Perkins standards.

REPORTING RELATIONSHIPS

Directly to General Manager. Extensive contacts with all store personnel and home office departments.

LEADERSHIP ABILITIES

• Demonstrates principles, actions, sound judgment, and follows through on commitments.
• Anticipates problems and makes timely, sound decisions.
• Passion and working knowledge of food.
• Leads by example, maintains guest‑first focus.
• Sets, shares, and tracks goals; monitors progress.
• Addresses issues honestly, resolves conflicts, seeks improvement.
• Clarifies roles, responsibilities, priorities, and expectations.
• Assists in hiring/firing.

POSITION ACTIVITIES AND TASKS

• Assist restaurant staff to achieve profit targets while ensuring guest satisfaction and employee training.
• Ensure menu items are prepared, portioned, presented properly, and comply with procedures and local health regulations.
• Perform or assist all functions for all positions as needed.
• Maintain inventory levels for food and non‑food items, order correctly, and apply yield.
• Ensure unit meets productivity and service standards with adequately trained staff.
• Manage facility and equipment through preventive maintenance, energy conservation, repairs, security, and safety.
• Conduct employee activities: staffing, training, performance reviews, salary recommendations, counseling.
• Accurate financial reporting: payroll, supplies, inventories, food costs, operating expenses.
• Attend unit and regional kitchen manager meetings; make presentations as requested.
• Meet objectives during supervision.
• Anticipate, identify, and correct system breakdowns to achieve guest satisfaction; communicate deficiencies.
• Ensure training and development of Production Leaders and other non‑exempt personnel; document training.

PHYSICAL REQUIREMENTS / ENVIRONMENT / WORKING CONDITIONS

• Extensive standing and walking for up to 8 hours.
• Visual acuity: 20‑ft distance, 12‑in close, peripheral vision.
• Clear communication.
• Exposure to heat, steam, smoke, cold.
• Reaching heights 6 ft; reaching/depth 2½‑3 ft.
• High mobility/flexibility in space.
• Time‑management skills.
• Read, write, perform addition/subtraction.
• Use of fingers for writing, slicing, chopping, operating equipment.
• Fit through openings 30‑in wide.
• Work irregular hours, heavy pressure during busy times.
• Bending, reaching, walking.
• Carry trays ~50 lbs up to 30 ft; lift up to 50 lbs.
• Exposure to dish and cleaning chemicals.

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.