Restaurant Kitchen Manager

Kitchen ManagerCyHawk Hospitality, Inc., franchisee for Perkins Restaurant is now hiring a Kitchen Manager for our location in Altoona. 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 now own 21 restaurants.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 RelationshipsReports: Directly to General ManagerInternal: 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 AbilitiesDemonstrates 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 TasksAssists 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 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 Leader's supervision.Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction.Ensures the thorough training and development of Production Leaders and other non-exempt personnel supervised, and the documentation thereof.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. Compensation: $55,000.00 - $60,000.00 per yearFounded in 1958, Perkins® operates 290 restaurants in 32 states and two Canadian provinces. The Perkins system includes 85 company-owned and operated restaurants and 205 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins Restaurant & Bakery is a dining favorite with a solid and respected reputation in the marketplace.The longevity and success of Perkins Restaurant & Bakery is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand.Be A Part Of Our SuccessPerkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place!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.