Night Service Leader

Service Leader Position As a Service Leader, you will be responsible for achieving guest satisfaction through implementation of company policies, procedures, programs, and performance standards. In addition, you will monitor compliance with company standards and execution of all company policies to guarantee maximum guest satisfaction and a quality work environment. Benefits include health insurance, opportunity for advancement, vision insurance, 401(k), dental insurance, flexible schedule, free food & snacks, educational assistance with DeVry University with complimentary laptop, immediate family members are also eligible, competitive pay with service award incentive, get paid daily through Daily Pay, comprehensive health benefits including medical, dental, vision, and more, 401(k) retirement savings with company match, all you can eat pancakes + meal discounts, employee discount program, development pathway: step by step process to grow your career, and 3 college credit hours for completing manager training. Perkins Restaurant & Bakery has remained true to its mission of providing guests with personalized service and delicious, homestyle food at a great value. Founded in 1958, Perkins operates 277 restaurants in 32 states and two Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 196 franchised units. Responsibilities include ensuring that all guests are properly greeted, seated, and served, accountable for proper resolution of all guest complaints, accountable for proper handling of cash, credit card information, gift cards and all things related to the payment of guest checks, ensuring proper control of the facility and equipment through preventive maintenance, repairs, security measures, and adherence to safety and sanitation requirements, monitoring and overseeing food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness, training employees during shift to guarantee proper and productive performance, taking responsibility and verifying that all menu items are prepared and served according to standards, anticipating, identifying and correcting system breakdowns to achieve maximum guest satisfaction, communicating with Manager on Duty and coworkers regarding product/service deficiencies, equipment, safety problems, etc, and responsible for change fund, cash register, and guest check control. Qualifications include basic skills such as sanitation, safety, and customer service taught through in-house training, trustworthy; can be relied upon to deal with payment of guest checks and operate cash register, must be able to communicate clearly, and must be able to coordinate multiple tasks simultaneously. Physical requirements include high level of mobility/flexibility, ability to work irregular hours under heavy stress/pressure during peak times, high level of coordination, ability to lift and carry serving trays weight up to 20 pounds for distances up to 30 feet, ability to fit through an opening 30" wide, frequent reaching, bending, pushing and pulling, exposure to heat, steam, smoke, cold and odors, and continual standing and walking.