Restaurant and Bakery General Manager

Perkins Restaurant & BakeryAt Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. You will be responsible for making special days memorable and everyday meals something extraordinary. At Perkins we have 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 employs the best in the industry, you are in the right place We respect one another for our talent, creativity and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for, this is your opportunity.Summary Of PositionManages the 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. Delivers an exceptional guest experience and provide a great working environment for the staff.Reporting RelationshipsReports directly to Regional 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 schools.Leadership AbilitiesDemonstrates principle 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, service and people.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 TasksDirectly supervises all unit management, INDIRECTLY SUPERVISES non-exempt employees during the hours of restaurant operation; directly accountable for all administration and operations, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.Responsible for achieving plan profit levels while ensuring maximum guest satisfaction.Plans and analyzes unit's manpower, ensuring sufficient development and training of all employees, including management.Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant.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 specifications.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.Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application.Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction.Accountable for accurate financial data to include: payroll, cash and receipts, productivity food costs, security of funds, and operating expenses; prepares and reviews financial reports.Attends scheduled regional meetings; makes presentations as requested.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 chemicalsSupervision Received:Receives direction and training from Regional Manager as to the specific procedures and assignments.Education Level Required:High school diploma; some college or degree preferred.Experience Required:1 - 2 years General Manager experience preferredDisclaimer: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.