Restaurant Service Manager

Job Description

Job Description

Benefits:

• Life/Disability Insurance
• Bonus based on performance
• Dental insurance
• Health insurance
• Paid time off

CyHawk Hospitality, Inc., franchisee for Perkins Restaurant is now hiring a front-of-the-house Service Manager for our location in Cheyenne Weekends are required with a 50-hour typical workweek. Salary range is $55,000 - $59,000 , 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 now own 21 restaurants.

SUMMARY OF POSITION
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.

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 schools

LEADERSHIP ABILITIES

• 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.

 
POSITION ACTIVITIES AND TASKS

• Assists the General Manager in planning and analyzing administration and operations manpower. 
• 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. 

• 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.

Disclaimer
This 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.