Restaurant Kitchen Manager

Perkins Restaurant & Bakery; Waterloo (IA); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Life/Disability Insurance

Health insurance

Dental insurance

Paid time off

Competitive salary

Job summary

Perkins Restaurant & Bakery is hiring a Kitchen Manager in Waterloo. You will manage the back of house operations to achieve planned sales and provide direction to staff, ensuring guest satisfaction and compliance with health standards.

Required skills include leadership, food safety knowledge, and conflict resolution. A competitive salary range of $60,000 - $65,000 is offered, along with bonuses and comprehensive benefits. Weekends are required in a typical 50-hour workweek.

Qualifications

• Demonstrates sound judgment and commitment follow-through.
• Anticipates issues and makes timely decisions.
• Leads by example in a guest-first environment.

Responsibilities

• Manage back of the house operations to achieve planned sales.
• Ensure proper preparation and presentation of menu items.
• Conduct employee activities including training and performance reviews.
• Accountable for accurate financial data including payroll and inventory.

Skills

Leadership

Food safety knowledge

Conflict resolution

Staff training

Job description

Benefits:

• Life/Disability Insurance
• Competitive salary
• Dental insurance
• Health insurance
• Paid time off

CyHawk Hospitality, Inc., franchisee for Perkins Restaurant is now hiring a Kitchen Manager for our location in Waterloo. Weekends are required with a 50-hour typical workweek. Salary range is $60,000 - $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 now own 21 restaurants.

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.