Restaurant General Manager

Perkins Restaurant & Bakery; Sioux Falls (SD); On-site; USD 54,000 - 66,000; Full time

Benefits offered by this job

Life/Disability Insurance

Bonus based on performance

Dental insurance

Health insurance

Paid time off

Job summary

Perkins Restaurant & Bakery in Sioux Falls is hiring a General Manager Designate. This role involves managing restaurant operations to achieve sales and profit goals while ensuring guest satisfaction. Candidates must have at least 5 years of full-service restaurant management experience. The position offers a salary of $60,000 plus performance-based bonuses, and benefits include health, dental, life/disability insurance, and paid time off. Weekends are required, and the restaurant is closed on Christmas day.

Qualifications

• At least 5 years of full-service restaurant management experience is required.
• Demonstrates a passion and working knowledge of food, liquor, beer, and wine.

Responsibilities

• Manages operations of the assigned restaurant.
• Achieves planned sales and profit levels.
• Delivers exceptional guest experience.

Skills

Full-service restaurant management

Leadership

Problem-solving

Customer service

Job description

Benefits:

• Life/Disability Insurance
• Bonus based on performance
• Dental insurance
• Health insurance
• Paid time off

CyHawk Hospitality, Inc., franchisee for Perkins Restaurant is now hiring a General Manager Designate in the Sioux Falls market. This position will perform General Manager duties reporting to the restaurant GM while adapting to Perkins system, with the objective of moving into a full GM roll . Weekends are required with a 50-hour typical workweek.

At least 5 years of full-service restaurant management experience is required.

Salary is $60,000, plus bonus. Benefits include 2 weeks of vacation, health, dental, life/disability insurance, and more. Plus, we're closed on Christmas day.

CyHawk is a growing company that opened our first Perkins in 2007 and now owns 21 restaurants.

SUMMARY OF POSITION

Manages the 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. Delivers an exceptional guest experience and provide a great working environment for the staff.

REPORTING RELATIONSHIPS

• Reports directly to Regional Manager
• Internal: Extensive contacts with all levels of store personnel as well as 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 follow 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 team, monitors and tracks progress of goals.
• Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement.
• Clarifies roles, responsibilities, priorities and expectations.

POSITION ACTIVITIES AND TASKS

• Directly supervises all unit management, INDIRECTLY SUPERVISES non-exempt employees during the hours of restaurant operation; directly accountable for all administration and operations, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.
• Responsible for achieving plan profit levels while ensuring maximum guest satisfaction.
• Plans and analyzes unit's manpower, ensuring sufficient development and training of all employees, including management.
• Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant.
• 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 specifications.
• Ensures the unit's compliance to 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.
• Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application.