Restaurant Kitchen Manager Job at Perkins Restaurant & Bakery (Waterloo)

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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