Restaurant Operations Lead

Perkins American Food Co.; Jefferson City (MO); On-site; USD 42,000 - 68,000; Full time

Benefits offered by this job

Educational Assistance

Daily Pay

Health benefits

401(k)

Flexible schedule

Meal discounts

Pancake specials

Employee discount

Job summary

Perkins Restaurant & Bakery is seeking a restaurant supervisor in Missouri to assist the General Manager with planning and analysis of operations and manpower, while ensuring guest satisfaction. The role involves recruiting, training, and supervising staff, maintaining food safety standards, and overseeing daily restaurant functions to drive profitability.

The ideal candidate has 1–2 years of supervisory experience in food production, with a high school diploma and strong communication skills.

Qualifications

• One to two years supervisory experience in food production.
• High school diploma; some college or degree preferred.
• Ability to communicate clearly with employees, vendors and guests.
• Ability to coordinate multiple tasks simultaneously.

Responsibilities

• Assist the General Manager in planning and analyzing administration and operations manpower.
• Achieve plan profit levels while ensuring maximum guest satisfaction.
• Assist in planning and analysis of restaurant unit manpower, ensuring development and training of all employees, including subordinate managers.
• Recruitment, training, and orientation of new hires.
• Attend University of Perkins coursework and maintain ServSafe certification.
• Ensure menu items are prepared, portioned, and presented properly in a clean, safe manner.
• Monitor food temperatures to reduce risk factors and maintain safety.
• Schedule and staff to meet productivity and service standards.
• Manage facility, equipment, and safety compliance.

Skills

Supervisory experience

Communication skills

Team coordination

Education

High school diploma

Some college or degree preferred

Job description

Perkins Restaurant & Bakery is seeking a restaurant supervisor in Missouri to assist the General Manager with planning and analysis of operations and manpower, while ensuring guest satisfaction. The role involves recruiting, training, and supervising staff, maintaining food safety standards, and overseeing daily restaurant functions to drive profitability.

The ideal candidate has 1–2 years of supervisory experience in food production, with a high school diploma and strong communication skills.