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Kitchen Manager Position

2 months ago

Fort Myers, Florida, United States Perkins Restaurants Full time
Job Summary

We are seeking a highly skilled and experienced Kitchen Manager to join our team at Perkins Restaurant & Bakery. As a key member of our management team, you will be responsible for overseeing the back-of-house operations and ensuring the highest level of guest satisfaction.

Responsibilities
  • Assist the General Manager in planning and analyzing administration and operations manpower.
  • Responsible for achieving plan profit levels while ensuring maximum guest satisfaction.
  • Assist in the planning and analysis of restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers.
  • Assist General Manager in all aspects of employment and restaurant staffing including recruitment, training, and conducting new hire orientation.
  • Attend University of Perkins and successfully complete all coursework.
  • Achieve and maintain ServSafe certification.
  • Perform and assist in all functions for all positions in the restaurant.
  • 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 specifications.
  • Ensure managers and all team members are monitoring and overseeing food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food-borne illness.
  • Ensure restaurant compliance to productivity and service standards by scheduling and staffing 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 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.
  • Ensure accurate financial data to include: restaurant supplies, inventories, food cost, payroll/productivity, and operating expenses.
  • Anticipate, identify, and correct 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.
  • Attend scheduled restaurant and region team meetings; makes presentations to peers and management as requested.
Requirements
  • One to two years previous experience in a supervisory role; preferably in food production.
  • High school diploma; some college or degree preferred.
  • Must be able to communicate clearly with employees, vendors, and guests.
  • Must be able to coordinate multiple tasks simultaneously.
Physical Requirements / Environment / Work Conditions
  • Extensive standing without breaks.
  • Exposure to heat, steam, smoke, cold, and odors.
  • Bending, reaching, walking.
  • Must be able to reach heights of approximately 6 feet and depths of to 3 feet.
  • Must have high level of mobility/flexibility in space provided.
  • Must be able to fit through openings 30" wide.
  • Must be able to work irregular hours under heavy pressure/stress during busy times.
  • Must be able to carry trays of food products weighing 20 pounds for distances up to 30 feet.
  • Must be able to lift up to 50 pounds.

This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts, or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development, and compensation.