Perkins Faribault MN Restaurant and Bakery Kitchen Manager

KRMM hospitality•Faribault, MN

21h•Onsite

About The Position

Perkins Restaurant & Bakery is seeking a Kitchen Manager to oversee back-of-the-house operations. This role is responsible for achieving sales and profit goals by implementing and enforcing company policies and standards. The Kitchen Manager will provide direction to kitchen staff, ensuring guest satisfaction and a positive work environment. The company emphasizes a strong team culture, respect for individual differences, and opportunities for career growth. Perkins has a long history of success, focusing on guest satisfaction and adapting to dining trends while maintaining a homestyle appeal.

Requirements

1 -2 years managerial experience, preferably in the food service industry
High school diploma
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
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.

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 for the restaurant.
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 quality work environment.
Assists the restaurant staff to achieve plan profit levels while ensuring maximum guest satisfaction and development and training of employees.
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.
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.
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 to include staffing, training and conducting performance reviews with all kitchen personnel, as well as recommending salary increases and issuing employee work counseling.
Accountable for accurate financial data to include: 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 his/her or Production Leader’s supervision.
Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction.
Responsible for all communications with regard to system breakdowns and deficiencies.
Ensures the thorough training and development of Production Leaders and other non-exempt personnel supervised, and the documentation thereof.