Kitchen Manager

Perkins•Lady Lake, FL

About The Position

The Kitchen Manager is responsible for managing back-of-house operations and achieving planned restaurant sales and profit levels by implementing, managing, and enforcing company policies, procedures, programs, and performance standards. The role provides direction to back-of-house staff and ensures employees carry out their duties to support guest satisfaction and a quality work environment. The Kitchen Manager assists the General Manager with restaurant administration, operations, staffing, employee development, and financial performance. The role also ensures food is prepared and handled according to established standards, the facility and equipment are properly maintained, inventory is managed effectively, and restaurant operations meet safety, sanitation, productivity, and service requirements. The position requires irregular hours and physical work in a busy restaurant environment.

Requirements

One to two years of previous experience in a supervisory role; food production experience preferred.
High school diploma.
Ability to communicate clearly with employees, vendors, and guests.
Ability to coordinate multiple tasks simultaneously.
Ability to work irregular hours under heavy pressure or stress during busy times.

Nice To Haves

Food production supervisory experience.
Some college or a degree.

Responsibilities

Assist the General Manager in planning and analyzing administration, operations, and manpower.
Achieve planned profit levels while ensuring maximum guest satisfaction.
Assist with restaurant staffing and manpower planning, including employee development and training.
Assist the General Manager with recruitment, interviewing and selecting employees, training, and new-hire orientation.
Attend University of Perkins and successfully complete all coursework.
Achieve and maintain ServSafe certification.
Perform and assist with the functions of all restaurant positions.
Ensure menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to established procedures, performance standards, and specifications.
Ensure managers and team members monitor food temperatures during hot and cold handling to reduce food-borne illness risks.
Schedule and staff enough well-trained, productive employees to meet productivity and service standards.
Manage the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and compliance with safety and sanitation requirements.
Maintain appropriate food and non-food inventory levels through correct ordering, efficient usage, and yield application.
Ensure accurate financial data for supplies, inventories, food costs, payroll and productivity, and operating expenses.
Anticipate, identify, and correct system breakdowns to achieve guest satisfaction.
Manage payroll, cash and receipts, productivity, food costs, security of funds, and operating expenses; prepare and review financial reports.
Attend scheduled restaurant and regional team meetings and make presentations to peers and management as requested.

Benefits

Educational assistance with DeVry University, including a complimentary laptop.
Immediate family members are also eligible for the educational assistance benefit.
Competitive pay with a service award incentive.
Daily pay through Daily Pay.
Comprehensive health benefits, including medical, dental, and vision.
401(k) retirement savings with company match.
Flexible schedule.
Pancakes and meal discounts.
Employee discount program.
Development pathway for career growth.
Three college credit hours for completing manager training.