Kitchen Manager

KRMM hospitality•Little Falls, MN

12d•Onsite

About The Position

At Perkins Restaurant & Bakery, employees are part of the Perkins extended family and the families they serve. The company aims to make special days memorable and everyday meals extraordinary, focusing on 100% guest satisfaction. Perkins offers opportunities for employees to work and grow with a company that has a proven track record of success and an unmatched commitment to its employees. The company culture emphasizes mutual respect for talent, creativity, and individual differences, fostering teamwork to achieve success. Career growth is also a key aspect of the company's employee commitment.

Requirements

1 -2 years managerial experience, preferably in the food service industry.
High school diploma; some college or degree preferred.
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.
Must be able to communicate clearly.
Reaching heights of approximately 6 feet and depths of 2 ½ - 3 feet.
Must have high level of mobility/flexibility in space provided.
Must have time management skills.
Must be able to read, write and perform addition/subtraction calculations.
Must be able to control and utilize fingers to write, slice, chop and operate equipment.
Must be able to fit through openings 30” wide.
Must be able to work irregular hours under heavy pressure/stress during busy times.
Bending, reaching, walking.
Carrying trays of food products weighing about 50 pounds for distances up to 30 feet.
Lifting up to 50 pounds.

Nice To Haves

Some college or degree preferred.

Responsibilities

Manages back of the house operations of assigned restaurant, responsible for achieving planned sales and profit levels.
Implements, manages, and enforces 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.
Assists restaurant staff to achieve plan profit levels while ensuring maximum guest satisfaction and development and training of employees.
Ensures all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner, according to established procedures, performance standards, and local health department regulations.
Performs/assists with all functions for all positions in the restaurant under certain circumstances.
Ensures inventory levels for food and non-food items are properly maintained according to 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 including staffing, training, and conducting performance reviews with all kitchen personnel, and recommends salary increases and issues employee work counseling.
Accountable for accurate financial data including payroll, restaurant supplies, inventories, productivity, food costs, and operating expenses.
Attends unit management meetings and regional kitchen manager meetings; makes presentations as requested.
Responsible for meeting established objectives during periods of supervision by self or Production Leader.
Anticipates, identifies, and corrects system breakdowns to achieve guest satisfaction.
Responsible for all communications regarding system breakdowns and deficiencies.
Ensures the thorough training and development of Production Leaders and other non-exempt personnel supervised, and the documentation thereof.