Vacancy expired!
Open interviews will be held on Thursday, May 16 from 9am - 4pm at the Hampton Inn Suites in Lincoln off of I-80 - 7343 Husker Circle
You may apply through Craigslist but you do not need to apply ahead of time to stop in at the open interview session.
CyHawk Hospitality, Inc., franchisee for Perkins Restaurant and Bakery, is now hiring a Kitchen Manager for our new Perkins which will open in Lincoln, NE toward the end of the Summer. Training will start as soon as possible. This is great position for someone with kitchen/family dining experience.
CyHawk is a growing company that has 17 other locations in 6 different states, so there is future opportunity for growth.
Base salary is $42,000 - $50,000, depending on experience, plus bonus.
SUMMARY OF POSITION
Manages the back-of-the house operations; 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. Provide direction to back-of-house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.
POSITION ACTIVITIES AND TASKS
Assists the restaurant staff to achieve plan profit levels while ensuring maximum guest satisfaction and the development and training of all employees.
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 local health department regulations.
Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant.
Ensures 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.
Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees.
Ensures proper management of facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
Conducts employment activities to include staffing, scheduling, training, and conducting performance reviews with all kitchen personnel, as well as recommending salary increases and issuing employee work histories.
Ensures accurate financial data to include: restaurant supplies, inventories, food cost, payroll/productivity, and operating expenses.
Attends unit management meetings, makes presentations as requested. Responsible for meeting established objectives during periods of his/her or Production Leader's supervision.
Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction.
Responsible for all communication with regard to system breakdowns and deficiencies.
Ensures the thorough training and development of Production Leader's and other non-exempt personnel supervised, and the documentation thereof.
Vacancy expired!