Restaurant Kitchen Manager

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

Job summary

Join a dynamic and growing franchise as a Kitchen Manager in downtown Sioux City! This role involves overseeing back of house operations, ensuring food safety, and leading a passionate team to deliver exceptional guest experiences. With a typical 50-hour workweek, you will play a crucial role in maintaining high standards and achieving profitability. The company offers a supportive environment with competitive benefits, including two weeks of vacation and various insurance options. If you have a knack for leadership and a passion for the food industry, this is the perfect opportunity to make your mark in a thriving establishment.

Benefits

Health Insurance

Dental Insurance

Life/Disability Insurance

Two Weeks of Vacation

Closed on Christmas Day

Qualifications

• 1-2 years of managerial experience in food service preferred.
• High school diploma required; some college or degree preferred.

Responsibilities

• Manage back of house operations to achieve sales and profit levels.
• Ensure compliance with health and safety standards in food preparation.
• Train and develop kitchen staff while ensuring maximum guest satisfaction.

Skills

Management Skills

Food Safety Knowledge

Inventory Management

Staff Training

Time Management

Education

High School Diploma

Some College or Degree Preferred

Tools

Kitchen Equipment

Point of Sale Systems

Job description

CyHawk Hospitality, Inc., franchisee for Perkins Restaurant and Bakery, is now hiring a Kitchen Manager for our location in downtown Sioux City. 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. 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

1. Demonstrates principles actions, uses sound judgment and follow through on commitments.
2. Anticipates problems and issues and makes timely and sound decisions.
3. Demonstrates a passion and working knowledge of food, liquor, beer and wine.
4. Leads by example and maintains a guest first focus.
5. Sets and shares goals with team, monitors and tracks progress of goals.
6. Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement.
7. Clarifies roles, responsibilities, priorities and expectations.

POSITION ACTIVITIES AND TASKS

1. Assists the restaurant staff to achieve plan profit levels while ensuring maximum guest satisfaction and development and training of employees.
2. 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.
3. Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant.
4. 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.
5. Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees.
6. Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
7. 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.
8. Accountable for accurate financial data to include: payroll, restaurant supplies, inventories, productivity food costs, and operating expenses.
9. Attends unit management meetings and regional kitchen manager meetings; makes presentations as requested.
10. Responsible for meeting established objectives during periods of his/her or Production Leader’s supervision.
11. Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction.
12. Responsible for all communications with regard to system breakdowns and deficiencies.
13. Ensures the thorough training and development of Production Leaders and other non-exempt personnel supervised, and the documentation thereof.

PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING CONDITIONS

1. Extensive standing and walking for up to 8 hours.
2. Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards.
3. Must be able to communicate clearly.
4. Exposure to heat, steam, smoke, cold.
5. Reaching heights of approximately 6 feet and depths of 2 ½ - 3 feet.
6. Must have high level of mobility/flexibility in space provided.
7. Must have time management skills.
8. Must be able to read, write and perform addition/subtraction calculations.
9. Must be able to control and utilize fingers to write, slice, chop and operate equipment.
10. Must be able to fit through openings 30” wide.
11. Must be able to work irregular hours under heavy pressure/stress during busy times.
12. Bending, reaching, walking.
13. Carrying trays of food products weighing about 50 pounds for distances up to 30 feet.
14. Lifting up to 50 pounds.
15. Exposure to dish and cleaning chemicals.

SUPERVISION RECEIVED:

Receives direction and training from Regional Manager as to the specific procedures and assignments.

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.

This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Perkins Corporate.