Restaurant Operations Manager

2 months ago


Winona, Minnesota, United States Perkins Restaurant & Bakery - JLC Companies Full time
Job Summary

We are seeking a highly skilled and experienced Restaurant Operations Manager to join our team at Perkins Restaurant & Bakery - JLC Companies. As a key member of our management team, you will be responsible for assisting the General Manager in the day-to-day operations of the restaurant, ensuring maximum guest satisfaction, and driving sales and profit growth.

Key Responsibilities
  • Assist the General Manager in planning and analyzing administration and operations manpower.
  • Ensure 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.
  • Ensure the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees.
  • Ensure proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
  • Ensure 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.
  • Conduct employment activities to include staffing (hire/term responsibilities), training, and conducting performance reviews with all dining room personnel, as well as recommending salary increases and issuing employee work histories.
  • Ensure accurate financial data to include: payroll, cash and receipts, productivity, food costs, and operating expenses. Responsible for all communications with regard to system breakdowns and deficiencies.
  • Attend unit management meetings, makes presentations as requested. Responsible for meeting established objectives during periods of his/her or Key Hourly's supervision.
  • Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
  • Ensures the thorough training and development of non-exempt personnel directly supervised.
Requirements
  • High school diploma; some college or degree preferred.
  • 1 – 2 years' managerial experience preferred, preferably in the food service industry.
Working Conditions
  • Extensive standing and walking for up to 8 hours.
  • Must 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 clearly.
  • Exposure to heat, steam, smoke, cold.
  • Reaching heights of approximately 6 feet and depths of 2 1⁄2 - 3 feet.
  • Must have high level of mobility/flexibility in space provided.
  • Must have time management skills.
  • Must be able to read, write and perform addition/subtraction calculations.
  • Must be able to control and utilize fingers to write, slice chop and operate equipment.
  • Must be able to fit through openings 30" wide.
  • Must be able to work irregular hours under heavy pressure/stress during busy times.
  • Bending, reaching, walking.
  • Carrying trays of food products weighing about 50 pounds for distances up to 30 feet.
  • Lifting up to 50 pounds.
  • Exposure to dish and cleaning chemicals.


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