Restaurant Kitchen Manager

Perkins Restaurant & Bakery; Ankeny (IA); On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Life/Disability Insurance

Paid time off

Bonus based on performance

Job summary

Perkins Restaurant & Bakery is seeking a Kitchen Manager for our Ankeny location. This position involves managing the back of house operations, ensuring compliance with health and safety standards, and achieving sales goals. The Kitchen Manager will lead the kitchen staff, conduct training, and handle inventory management, all while maximizing guest satisfaction. The role requires weekends and a typical 50-hour workweek, offering a salary range of $55,000 - $60,000 plus performance bonuses.

Qualifications

• Ability to manage restaurant operations and staff effectively.
• Experience in achieving sales and profit levels.
• Strong understanding of health and safety regulations.

Responsibilities

• Manage back of house operations to maximize guest satisfaction.
• Ensure compliance with productivity and service standards.
• Conduct employee training and performance reviews.

Skills

Leadership

Sound Judgment

Food Knowledge

Conflict Resolution

Inventory Management

Job description

Benefits

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

CyHawk Hospitality, Inc., franchisee for Perkins Restaurant and Bakery, is now hiring a Kitchen Manager for our location in Ankeny. Weekends are required with a 50-hour typical workweek.

Salary range is $55,000 - $60,000, depending on experience, 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 have now grown to 21 locations.

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 quality work environment.

Reporting Relationships

• Reports: Directly to General 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 follows 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 the team, monitors and tracks progress of goals.
• Directly and honestly addresses issues, resolves conflicts, and seeks opportunities for improvement.
• Clarifies roles, responsibilities, priorities and expectations.

Position Activities and Tasks

• Assists the restaurant staff to achieve plan profit levels while ensuring maximum guest satisfaction and development and training of employees.
• 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.
• Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant.
• 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.
• Ensures that 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.
• 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.
• Accountable for accurate financial data to include payroll, restaurant supplies, inventories, productivity food costs, and operating expenses.
• Attends unit management meetings and regional kitchen manager meetings; makes presentations as requested.

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.