General Manager

Company: Perkins Restaurant & Bakery
Location: North Port
Posted on: November 8, 2024

Job Description:

Benefits:

• 401(k)
• Bonus based on performance
• Competitive salary
• Dental insurance
• Employee discounts
• Flexible schedule
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Tuition assistance
• Vision insurancePosition DescriptionAs a General Manager, you will manage the operations of an assigned restaurant and be 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. In addition, you will directly supervise all employees (including subordinate managers) in the assigned restaurant. You will be accountable for all aspects of restaurant operations and administration, ensuring execution of all tasks and systems to guarantee maximum guest satisfaction and a quality work environment.Responsibilities:
  • Responsible for achieving planned profit levels while ensuring maximum guest satisfaction.
  • Plans and analyzes restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers.
  • Responsible for all aspects of employment and restaurant staffing including recruitment (interviewing and selecting), training, and conducting new hire orientation.
  • Conducts annual performance reviews with all restaurant employees, recommending merit increases and preparing employee performance documentation.
  • Attends University of Perkins and successfully completes all coursework.
  • Achieves and maintains ServSafe certification.
  • Performs and assists in 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.
  • Monitors food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food-borne illness.
  • Ensures restaurant compliance to productivity and service standards by scheduling and staffing a sufficient number of well-trained and productive employees.
  • Manages the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
  • Maintains inventory levels for both food and non-food items 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 including payroll, cash and receipts, productivity food costs, security of funds, and operating expenses; prepares and reviews financial reports.
  • Attends scheduled regional meetings; makes presentations to peers and management as requested.Qualifications:
    • Two years previous experience in a management role; preferably in the food service industry.
    • High school diploma; some college or degree preferred.
    • Must be able to communicate clearly with guests and vendors in person and by telephone.
    • Must be able to operate the cash register.
    • 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 2.5 to 3 feet.
      • Must have a 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.Disclaimer: 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. As such, the employee may perform other duties and responsibilities as required.
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Keywords: Perkins Restaurant & Bakery, Bonita Springs , General Manager, Executive , North Port, Florida