Service Manager

JLC Companies•Sartell, MN

2d•Onsite

About The Position

At Perkins Restaurant & Bakery, employees are part of the Perkins extended family and the families we serve. The Service Manager is responsible for making special days memorable and everyday meals extraordinary. This role focuses on ensuring 100% guest satisfaction on every visit. Perkins offers opportunities for employees to work and grow with a company that has a proven track record of success and an unmatched commitment to its employees. The company values respect for talent, creativity, and individual differences, fostering a team environment where individual strengths contribute to collective success. Career growth is also a key aspect of the company culture.

Requirements

High school diploma; some college or degree preferred.
1 – 2 years’ managerial experience preferred, preferably in the food service industry.
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
Exposure to heat, steam, smoke, cold
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
Exposure to dish and cleaning chemicals

Nice To Haves

some college or degree preferred
1 – 2 years’ managerial experience preferred, preferably in the food service industry

Responsibilities

Assists the General Manager in restaurant operations and in 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 for restaurant staff to ensure maximum guest satisfaction, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.
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 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.
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.
Conducts employment activities to include staffing (hire/term responsibilities), training, and conducting performance reviews with all dining room personnel, as well as recommending salary increases and issuing employee work histories.
Ensures accurate financial data to include: payroll, cash and receipts, productivity, food costs, and operating expenses.
Responsible for all communications with regard to system breakdowns and deficiencies.
Attends unit management meetings, makes presentations as requested.
Responsible for meeting established objectives during periods of his/her or Key Hourly’s supervision.
Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
Ensures the thorough training and development of non-exempt personnel directly supervised.