Restaurant Kitchen Manager

Perkins Restaurant & Bakery - KRMM hospitality; Wisconsin Rapids (WI); On-site; USD 30,000 - 50,000; Full time

Job summary

Join a dynamic team at a beloved restaurant where you'll lead back of house operations to create memorable dining experiences. In this role, you will be responsible for achieving sales and profit targets while ensuring the highest standards of food safety and guest satisfaction. You'll manage a dedicated team, provide training, and maintain a clean and efficient kitchen environment. This is an excellent opportunity for someone passionate about the food service industry who wants to grow in a supportive and family-oriented atmosphere. If you have a knack for leadership and a love for great food, this role is perfect for you!

Benefits

Employee Discounts

Flexible Scheduling

Career Advancement Opportunities

Qualifications

• 1-2 years 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 goals.
• Ensure guest satisfaction through staff training and compliance with standards.

Skills

Leadership

Time Management

Food Safety Knowledge

Conflict Resolution

Inventory Management

Education

High School Diploma

Some College or Degree

Tools

Kitchen Equipment

Point of Sale System

Job description

At Perkins Restaurant & Bakery, our employees are part of the Perkins extended family and the families we serve. You'll be responsible for making special days memorable and everyday meals extraordinary. We have a proven track record of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company that has an unmatched commitment to their employees and employs the best in the industry, you are in the right place! We respect one another for our talent, creativity, and individual differences.

SUMMARY OF POSITION

Manages back of the house operations of assigned restaurant; responsible for achieving planned sales and profit levels 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 a quality work environment.

REPORTING RELATIONSHIPS

Reports: Directly to General Manager

Internal: Extensive contacts with all levels of store personnel and 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 follows 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 the team, monitors, and tracks progress of goals.
6. Directly and honestly addresses issues, 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 planned 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 with 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, and cold.
5. Reaching heights of approximately 6 feet and depths of 2 ½ - 3 feet.
6. Must have a 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.