Restaurant Kitchen Manager

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.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.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 ConditionsExtensive standing and walking for up to 8 hoursMust 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 clearlyExposure to heat, steam, smoke, coldReaching heights of approximately 6 feet and depts. of 2 ½ - 3 feet.Must have high level of mobility/flexibility in space providedMust have time management skillsMust be able to read, write and perform addition/subtraction calculationsMust be able to control and utilize fingers to write, slice chop and operate equipment.Must be able to fit through openings 30" wideMust be able to work irregular hours under heavy pressure/stress during busy timesBending, reaching, walkingCarrying trays of food products weighing about 50 pounds for distances up to 30 feetLifting up to 50 poundsExposure to dish and cleaning chemicalsEducation Level RequiredHigh school diploma; some college or degree preferred.Experience Required1 -2 years managerial experience, preferably in the food service industry