Restaurant Kitchen Manager

Benefits Life/Disability Insurance Bonus based on performance Dental insurance Health insurance Paid time off CyHawk Hospitality, Inc., franchisee for Perkins Restaurant and Bakery, is now hiring a Kitchen Manager for our location in Ankeny. Weekends are required with a 50-hour typical workweek. Salary range is $55,000 - $60,000, 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 have now grown to 21 locations. Summary of Position 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. Provides 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 schools. Leadership Abilities Demonstrates principles actions, uses sound judgment and follows 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 the team, monitors and tracks progress of goals. Directly and honestly addresses issues, 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 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 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 that 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. Disclaimer This position description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal 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. #J-18808-Ljbffr