Restaurant Kitchen Manager

Kitchen Manager PositionCyHawk Hospitality, Inc., franchisee for Perkins Restaurant and Bakery, is now hiring a Kitchen Manager for our location in downtown Sioux City. 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 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.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 - 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 chemicalsReceives direction and training from Regional Manager as to the specific procedures and assignments.High school diploma; some college or degree preferred.1 -2 years managerial experience, preferably in the food service industryThis 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.