Restaurant and Bakery Assistant Kitchen Manager

Perkins Restaurant & Bakery is a well-established chain of family-friendly restaurants that has been serving guests since 1958. With a footprint of 290 restaurants across 32 states and two Canadian provinces, Perkins combines both company-owned and franchised units, offering a diverse menu that appeals to guests of all ages. The brand is known for its moderately priced meals including breakfast, lunch, dinner, and delectable bakery items, all served in an inviting atmosphere designed to maximize efficiency and guest satisfaction. Perkins Restaurant & Bakery distinguishes itself by continually adapting to evolving dining trends and customer preferences while retaining their classic homestyle comfort foods. This adaptability has secured Perkins a robust reputation and loyal customer base over decades. The company is also highly committed to employee growth and satisfaction, valuing the unique talents and creativity that each employee brings to the team, fostering a respectful and encouraging workplace environment. Employees at Perkins are considered part of an extended family, highlighting the company’s dedication to creating a supportive and inclusive culture. This particular franchise is independently owned and operated, ensuring that local management can provide personalized and attentive oversight to employees and guests alike.

The role of Back of House Manager at Perkins Restaurant & Bakery is a pivotal leadership position responsible for managing the back of house operations to ensure peak efficiency and guest satisfaction. The manager oversees the preparation and presentation of all menu items, guaranteeing compliance with established performance standards and local health regulations. A significant part of the role is to lead, train, and develop kitchen staff, fostering a positive and productive work environment while helping employees achieve their full potential. This position requires a dynamic individual capable of managing inventory control for both food and non-food supplies, maintaining productivity and service standards through a well-trained team. The Back of House Manager also handles facility and equipment management, including maintenance, energy conservation, and safety protocols. This role demands strong leadership qualities such as sound judgment, decision-making skills, and the ability to resolve conflicts effectively, all while maintaining a strong focus on guest satisfaction and operational goals. The manager reports directly to the Kitchen Manager and interacts extensively with the General Manager, Director of Operations, and other stakeholders, as well as guests and external vendors. The position requires a hands-on leader ready to perform or assist in any kitchen function as needed and is characterized by a commitment to clear communication, teamwork, and continuous improvement. Compensation for this role ranges between $14.00 and $16.00 per hour, reflecting the managerial responsibilities and experience required.