General Manager of Restaurant and Bakery Operations

2 weeks ago


Little Falls, Minnesota, United States Perkins Full time

Benefits:
401(k)
Performance-based bonuses
Competitive salary
Dental coverage
Employee discounts
Health insurance
Paid time off
Vision coverage
At Perkins Restaurant & Bakery, our team members are integral to the Perkins family and the communities we serve. You will play a key role in transforming special occasions into unforgettable experiences and elevating everyday meals to extraordinary levels. At Perkins, we have built a legacy of success by ensuring complete guest satisfaction with every visit.

If you seek to develop your career with a company that has a solid history of success and an unparalleled commitment to its employees, you have found the right place. We value each other for our talents, creativity, and unique perspectives.

We leverage our individual strengths to achieve collective success. If you are looking for opportunities for career advancement, we offer that as well.

POSITION SUMMARY: Oversees the operations of the assigned restaurant; accountable for achieving targeted sales and profit margins through the effective implementation, management, and enforcement of company policies, procedures, programs, and performance standards.

Ensures an exceptional guest experience while fostering a positive work environment for the staff.
REPORTING STRUCTURE: Reports directly to the Regional Manager.

Internal Relationships:
Frequent interactions with all levels of restaurant personnel and various home office departments.

External Relationships:
Engages with guests, suppliers, maintenance technicians, sales representatives, and community organizations.
LEADERSHIP QUALITIES: Exhibits principled actions, sound judgment, and commitment to follow through on promises.
Proactively identifies potential issues and makes timely, informed decisions.
Demonstrates a passion for and knowledge of food, beverages, and service.
Leads by example with a guest-first approach.
Sets and communicates goals with the team, tracking progress effectively.
Addresses issues directly and honestly, resolving conflicts while seeking improvement opportunities.
Clarifies roles, responsibilities, priorities, and expectations.

KEY RESPONSIBILITIES: Directly supervises all management staff; indirectly oversees non-exempt employees during restaurant operations; fully accountable for all administrative and operational aspects, ensuring that all staff duties are executed to maximize guest satisfaction and maintain a quality work environment.

Responsible for achieving financial targets while ensuring optimal guest satisfaction.
Plans and evaluates staffing needs, ensuring adequate development and training for all employees, including management.
May be required to perform or assist in various roles within the restaurant as needed.

Ensures that all menu items are prepared, portioned, and presented correctly in a clean, safe, and sanitary manner, adhering to established procedures and standards.

Ensures compliance with productivity and service standards, maintaining a well-trained and efficient workforce.

Manages the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation protocols.

Maintains appropriate inventory levels for both food and non-food items in accordance with company guidelines through effective ordering and usage practices.

Anticipates, identifies, and resolves operational breakdowns to enhance guest satisfaction.

Accountable for accurate financial reporting, including payroll, cash handling, productivity metrics, and operating expenses; prepares and reviews financial statements.

Participates in scheduled regional meetings and presents information as required.
PHYSICAL DEMANDS:
Extensive standing and walking for up to 8 hours.

Must have the ability to see at a distance (20 feet) and close range (12 inches), distinguish shapes, and utilize peripheral vision to avoid hazards.

Must be able to communicate clearly.
Exposure to heat, steam, smoke, and cold environments.
Must be able to reach heights of approximately 6 feet and depths of 2-3 feet.
Requires a high level of mobility and flexibility in the workspace.
Must possess time management skills.
Ability to read, write, and perform basic calculations.
Must be able to control and utilize fingers for writing, slicing, chopping, and operating equipment.
Must be able to fit through openings 30 inches wide.
Must be able to work irregular hours under pressure during peak times.
Involves bending, reaching, and walking.
Must be able to carry trays of food products weighing up to 50 pounds for distances up to 30 feet.
Must be able to lift up to 50 pounds.
Exposure to dishwashing and cleaning chemicals.

SUPERVISION:
Receives guidance and training from the Regional Manager regarding specific procedures and assignments.

EDUCATION:
High school diploma required; some college or degree preferred.

EXPERIENCE:
  • 2 years of experience in a General Manager role preferred.

Disclaimer:

This position description is not intended to be an exhaustive list of all responsibilities, skills, efforts, or working conditions associated with the job.

It is intended to accurately reflect the 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.

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