Restaurant Kitchen Manager

Perkins Restaurant & Bakery; Omaha (NE); On-site; USD 55,000 - 65,000; Full time

Benefits offered by this job

Life/Disability Insurance

Health insurance

Paid time off

Bonus based on performance

Dental insurance

Job summary

CyHawk Hospitality, Inc., franchisee for Perkins Restaurant & Bakery, is hiring a Kitchen Manager for our Brookings location. The role oversees back of house operations, ensuring guest satisfaction, quality, and compliance with company policies.

The position reports to the General Manager and requires weekend work with a 50-hour typical week. Salary range is $55,000 - $65,000, depending on experience, plus bonus.

Qualifications

• Leadership abilities and team management experience evident in kitchen leadership responsibilities.
• Knowledge of food safety, health department regulations, and cost control.

Responsibilities

• Oversee back of house operations to achieve planned sales and profit.
• Direct and train kitchen staff to ensure quality, safety, and guest satisfaction.
• Manage inventory, labor scheduling, and cost controls in a high-volume restaurant setting.

Job description

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

Salary range is $55,000 - $65,000, 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.

Benefits:

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

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. Provide 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 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

• 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 n 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 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.
• Responsible for meeting established objectives during periods of his/her or Production Leader's supervision.

Disclaimer

This position description in not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with job. It is intended, however, to be an accurate reflection of those principle 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.