Restaurant and Bakery Service Manager

Flaherty•Duluth, MN

12d•Onsite

About The Position

The Restaurant and Bakery Service Manager assists the General Manager with restaurant operations and achieving planned sales and profit levels by implementing and enforcing company policies, procedures, programs, and performance standards. The manager directs restaurant staff to promote guest satisfaction and a quality work environment, while ensuring employees carry out their duties effectively. The role supports staffing, training, performance reviews, inventory and facility management, food quality and safety, productivity, and accurate financial records. The manager is accountable for meeting objectives while supervising and for identifying and resolving operational breakdowns. The position may require assisting with any restaurant role when circumstances require it. This position is with a locally operated Perkins Restaurant & Bakery franchise in the Twin Ports Area. Compensation is $17.00–$19.00 per hour. The franchisee makes all hiring decisions.

Requirements

High school diploma.
Ability to read, write, and perform addition and subtraction calculations.
Ability to communicate clearly and manage time effectively.
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 carry food trays weighing about 50 pounds for distances up to 30 feet and lift up to 50 pounds.
Ability to reach to heights of approximately 6 feet and depths of 2½–3 feet; bend, reach, and move through openings 30 inches wide.
Ability to use fingers to write, slice, chop, and operate equipment.
Ability to see at a distance of 20 feet and close range of 12 inches, distinguish shapes, and use peripheral vision to avoid hazards.
Ability to work in a high-mobility environment and tolerate exposure to heat, steam, smoke, cold, and dish and cleaning chemicals.

Nice To Haves

Some college or a degree.
One to two years of managerial experience, preferably in the food service industry.
Working knowledge of food, liquor, beer, and wine.

Responsibilities

Assist the General Manager in planning and analyzing restaurant administration, operations, and staffing.
Ensure menu items are prepared, portioned, and presented correctly and that food preparation follows established procedures, performance standards, and local health regulations.
Perform or assist with functions across restaurant positions when required.
Maintain productivity and service standards with an adequate number of trained and productive employees.
Manage the facility and equipment, including preventive maintenance, energy conservation, repairs, security, safety, and sanitation.
Maintain appropriate food and non-food inventory levels through correct ordering and efficient usage.
Conduct staffing activities, including hiring and termination responsibilities, training, performance reviews, recommending salary increases, and issuing employee work histories.
Ensure accurate payroll, cash and receipt, productivity, food cost, and operating expense information.
Communicate system breakdowns and deficiencies.
Attend unit management meetings and make presentations as requested.
Meet established objectives while supervising, including when a key hourly employee is supervising.
Anticipate, identify, and correct system breakdowns to maximize guest satisfaction.
Train and develop directly supervised non-exempt personnel.
Lead by example, maintain a guest-first focus, establish and track team goals, address issues and conflicts, clarify expectations, and seek improvement opportunities.