Restaurant and Bakery Kitchen Manager

KRMM hospitality•Little Falls, MN

20h•$18 - $20

About The Position

At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. And you'll be responsible for making special days memorable and everyday meals something extraordinary. At Perkins where we've experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! We respect one another for our talent, creativity and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for- we got that too! SUMMARY OF POSITION Manages back of the house operations of assigned restaurant; responsible for 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 to back of house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and quality work environment.

Requirements

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.
Extensive standing and walking for up to 8 hours
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 depts. 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
High school diploma
1 -2 years managerial experience, preferably in the food service industry

Nice To Haves

some college or degree preferred.

Responsibilities

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 n 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.