Kitchen Manager
Company: Perkins Restaurant & Bakery - CyHawk Hospitality
Location: Lincoln
Posted on: August 6, 2022
Job Description:
CyHawk Hospitality, Inc., franchisee for Perkins Restaurant and
Bakery, is now hiring a Kitchen Manager for our location in Lincoln
Weekends are required with a 50-hour typical workweek. Salary range
is $46,000 - $50,000, 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.CyHawk is
a growing company that opened our first Perkins in 2007 and
acquired our 19th restaurant last year.SUMMARY OF POSITIONManages
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.REPORTING RELATIONSHIPS
- Reports: Directly to General Manager
- Internal: Extensive contacts with all levels of store personnel
as well as all home office departments.
- External: Extensive contacts include guests, distributors,
repair technicians, salespersons, and community organizations and
schoolsLEADERSHIP ABILITIES
- Demonstrates principles actions, uses sound judgment and follow
through on commitments.
- Anticipates problems and issues and makes timely and sound
decisions.
- 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.POSITION ACTIVITIES AND TASKS
- 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.
- Responsible for meeting established objectives during periods
of his/her or Production Leaders supervision.
- Anticipates, identifies and corrects system breakdowns to
achieve guest satisfaction.
- Responsible for all communications with regard to system
breakdowns and deficiencies.
- Ensures the thorough training and development of Production
Leaders and other non-exempt personnel supervised, and the
documentation thereof.PHYSICAL REQUIREMENTS/ENVIRONMENT/WORKING
CONDITIONS
- 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 - 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 chemicalsSUPERVISION
RECEIVED:Receives direction and training from Regional Manager as
to the specific procedures and assignments.EXPERIENCE REQUIRED:3-5
years of kitchen experienceDisclaimerThis position description in
not intended, and should not be construed to be, an exhaustive list
of all responsibilities, skills, efforts or working conditions
associated with job. It is intended, however, to be an accurate
reflection of those principle job elements essential for making
decisions related to job performance, employee development and
compensation. As such, the incumbent may perform other duties and
responsibilities as required. This franchise is independently owned
and operated by a franchisee. Your application will go directly to
the franchisee, and all hiring decisions will be made by the
management of this franchisee. All inquiries about employment at
this franchisee should be made directly to the franchise location,
and not to Perkins Corporate. Associated topics: assistant
restaurant manager, back end, backend, front end, general manager,
gerente de cocina, night manager, night shift manager, operations
manager, service manager
Keywords: Perkins Restaurant & Bakery - CyHawk Hospitality, Lincoln , Kitchen Manager, Executive , Lincoln, Nebraska
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