Restaurant Kitchen Manager

CyHawk Hospitality•Omaha, NE

About The Position

CyHawk Hospitality, Inc., a Perkins Restaurant & Bakery franchisee, is hiring a Kitchen Manager for its Brookings location. The Kitchen Manager manages the restaurant’s back-of-house operations and is responsible for achieving planned sales and profit levels by implementing and enforcing company policies, procedures, programs, and performance standards. The role directs back-of-house staff to ensure duties are carried out effectively, guest satisfaction is maximized, and the work environment supports quality performance. The position works closely with the General Manager and has extensive contact with restaurant personnel, home office departments, guests, distributors, repair technicians, salespeople, and community organizations and schools. The Kitchen Manager leads by example, sets and monitors team goals, addresses issues and conflicts, clarifies responsibilities and priorities, and seeks opportunities for improvement. The role requires a typical 50-hour workweek, including weekends. Salary is $55,000–$65,000 per year, depending on experience, plus a performance-based bonus.

Requirements

Ability to manage restaurant back-of-house operations and staff.
Working knowledge of food, liquor, beer, and wine.
Ability to use sound judgment, anticipate issues, make timely decisions, and follow through on commitments.
Ability to lead by example, maintain a guest-first focus, set and monitor team goals, address issues and resolve conflicts, and clarify roles and expectations.
Availability to work weekends and a typical 50-hour workweek.

Responsibilities

Manage back-of-house operations and work toward planned restaurant sales and profit levels.
Direct back-of-house staff and ensure employee duties are performed to support guest satisfaction and a quality work environment.
Assist restaurant staff in achieving profit goals while supporting guest satisfaction and employee development and training.
Ensure menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner, in accordance with procedures, performance standards, and local health department regulations.
Perform or assist with functions across restaurant positions when required.
Maintain appropriate food and non-food inventory levels through correct ordering, efficient usage, and yield practices.
Ensure productivity and service standards are met with a sufficient number of well-trained and productive employees.
Manage the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and compliance with safety and sanitation requirements.
Manage kitchen staffing and training, conduct performance reviews, recommend salary increases, and issue employee work counseling.
Maintain accurate financial data, including payroll, restaurant supplies, inventories, productivity, food costs, and operating expenses.
Attend unit management and regional kitchen manager meetings and make presentations when requested.
Meet established objectives while supervising, including during periods overseen by the Production Leader.
Implement and enforce company policies, procedures, programs, and performance standards.