Restaurant Food Production Manager

at  Perkins Restaurant Bakery

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.

PHYSICAL REQUIREMENTS/ENVIRONMENT / WORKING CONDITIONS

• Extensive standing, without breaks
• Exposure to heat, steam, smoke, cold
• Reaching heights of approximately 6 feet and depths of 2 1/2 - 3 ft.
• 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
• Bending, reaching, walking
• Communicating with guests
• Operating cash register
• Carrying trays of food products weighing about 20 pounds for distances up to 30 feet
• Using telephone
• Lifting up to 50 pounds

EDUCATION LEVEL REQUIRED

What level of education is required to perform the job?
High school diploma; some college or degree preferred.

EXPERIENCE REQUIRED

What kind of experience is required to perform the job?
One to two years previous experience; preferably in the food production management.

• 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.