Restaurant and Bakery Kitchen Manager

Perkins - Northcott Hospitality • Rapid City, SD

68d

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!

Requirements

• High school diploma; some college or degree preferred.
• 1 -2 years managerial experience, preferably in the food service industry.

Responsibilities

• 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.
• 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.
• 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED