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Perkins Restaurant & Bakery Logo Perkins Restaurant & Bakery · Gastronomy

Restaurant Kitchen Manager

United States, Waterloo Employment contract 60000.00 - 65000.00 USD / Year · Job Posted May 29, 2026
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Job Description

CyHawk Hospitality, Inc., franchisee for Perkins Restaurant is now hiring a Kitchen Manager for our location in Waterloo. Weekends are required with a 50-hour typical workweek. Salary range is $60,000 - $65,000, depending on experience, plus bonus. Benefits include 2 weeks of vacation, health, dental, life/disability insurance, and more. Plus, we're closed on Christmas day.

Job Responsibility

  • 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 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

Requirements

  • 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 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
  • 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

What we offer

  • Life/Disability Insurance
  • Competitive salary
  • Dental insurance
  • Health insurance
  • Paid time off
  • 2 weeks of vacation
  • Medical
  • Vision
  • Wellness Program
  • 401k
  • Health Savings Account
  • Employee Assistance Program
  • Employee Discount Program
  • Vacation/Sick Time Benefits
  • Travel Accident Insurance
  • Discounted Tuition
  • Waived Application Fee
  • Deferred Tuition
  • Complimentary Course
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