Restaurant Service Manager

Perkins Restaurant & Bakery; Cheyenne (WY); On-site; USD 55,000 - 59,000; Full time

Benefits offered by this job

Life/Disability Insurance

Bonus based on performance

Dental insurance

Health insurance

Paid time off

Job summary

Perkins Restaurant & Bakery in Cheyenne is looking for a Service Manager to assist the General Manager with restaurant operations. Responsibilities include ensuring food quality, managing staff, and upholding company standards. The position offers a salary range of $55,000 - $59,000, a bonus based on performance, and benefits including health and dental insurance, along with paid time off. This role requires a commitment to weekends and a typical workweek of 50 hours.

Qualifications

• Must demonstrate leadership abilities and sound judgment.
• Ability to anticipate problems and make timely decisions.
• Passion and working knowledge of food, liquor, beer, and wine.

Responsibilities

• Assist the General Manager in restaurant operations and sales goals.
• Ensure that all menu items are prepared and presented correctly.
• Conduct employment activities including training and performance reviews.
• Maintain inventory levels and ensure adherence to safety standards.

Skills

Leadership

Strong judgment

Food and beverage knowledge

Conflict resolution

Job description

Benefits:

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

CyHawk Hospitality, Inc., franchisee for Perkins Restaurant is now hiring a front‑of‑the‑house Service Manager for our location in Cheyenne. Weekends are required with a 50-hour typical workweek. Salary range is $55,000 - $59,000, 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

Assists the General Manager in restaurant operations and in 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 for restaurant staff to ensure maximum guest satisfaction, 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 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 General Manager in planning and analyzing administration and operations manpower.
• 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.
• Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant.
• Maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
• 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.
• Conducts employment activities to include staffing (hire/term responsibilities), training, and conducting performance reviews with all dining room personnel, as well as recommending salary increases and issuing employee work histories.
• Ensures accurate financial data to include: payroll, cash and receipts, productivity, food costs, and operating expenses. Responsible for all communications with regard to system breakdowns and deficiencies.
• Attends unit management meetings, makes presentations as requested. Responsible for meeting established objectives during periods of his/her or Key Hourly’s supervision.
• Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
• Ensures the thorough training and development of non-exempt personnel directly supervised.