Restaurant and Bakery Service Manager

Perkins Restaurant & Bakery - Flaherty•Duluth, MN

6h•$17 - $19•Onsite

About The Position

Assists the General Manager in restaurant operations and in achieving planned sales and profit levels by implementing, managing, and enforcing company policies, procedures, programs, and performance standards. Provides direction to restaurant staff to ensure guest satisfaction, that employee duties are completed, and that the work environment is high quality. The role supports staffing and administration, food preparation and service standards, facility and equipment management, inventory control, employee hiring and development, and accurate financial operations. Under certain circumstances, the manager may perform or assist with all restaurant positions. The position may involve irregular hours and working under pressure during busy periods.

Requirements

High school diploma.
1–2 years of managerial experience preferred, preferably in the food service industry.
Ability to read, write, and perform addition and subtraction calculations.
Ability to communicate clearly.
Time-management skills.
Ability to work irregular hours and under heavy pressure or stress during busy periods.
Ability to stand and walk extensively, for up to 8 hours.
Ability to see at a distance of 20 feet and at close range of 12 inches, distinguish shapes, and use peripheral vision to avoid hazards.
Ability to reach to heights of approximately 6 feet and depths of 2½–3 feet, and to maneuver within the space provided.
Ability to control and use fingers for writing, slicing, chopping, and operating equipment.
Ability to fit through openings 30 inches wide.
Ability to bend, reach, and walk; carry food trays weighing about 50 pounds for distances up to 30 feet; and lift up to 50 pounds.
Ability to work with exposure to heat, steam, smoke, cold, and dish and cleaning chemicals.

Nice To Haves

Some college or a degree is preferred.
Managerial experience in the food service industry is preferred.

Responsibilities

Assist the General Manager with planning and analyzing restaurant administration, operations, and staffing.
Ensure menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner, following established procedures, performance standards, and local health department regulations.
Perform or assist with the functions of any restaurant position when required.
Ensure compliance with productivity and service standards and maintain adequate staffing of trained, productive employees.
Manage the facility and equipment, including preventive maintenance, energy conservation, repairs, security, and compliance with safety and sanitation requirements.
Maintain appropriate food and non-food inventory levels through proper ordering, efficient usage, and yield application.
Conduct staffing and employment activities, including hiring and termination responsibilities, training, performance reviews for dining room personnel, recommending salary increases, and issuing employee work histories.
Ensure accurate payroll, cash and receipts, productivity, food cost, and operating expense data; communicate system breakdowns and deficiencies.
Attend unit management meetings and make presentations as requested.
Meet established objectives while supervising, including during periods when the manager or a key hourly employee is in charge.
Anticipate, identify, and correct system breakdowns to achieve maximum guest satisfaction.
Ensure thorough training and development of directly supervised non-exempt employees.
Lead by example with a guest-first focus; set and communicate team goals, track progress, address issues and conflicts, and clarify roles, responsibilities, priorities, and expectations.