Restaurant Manager

Bob Evans Restaurants•Livonia, MI

22d•$56,000•Onsite

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, including the execution of company policies, procedures, programs, and systems. The role contributes to restaurant success by building sales, achieving goals, and improving profitability. The position includes supervisory duties and supports a warm, hospitable guest experience, efficient operations, food quality, cleanliness, safety, and cost controls. The posting advertises pay up to $56,000 per year, depending on experience and geographic location/local market demand, and notes early closing, no late nights, flexible schedules, work-life balance, career growth, and benefits.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Excellent communication and interpersonal skills, including conflict resolution.
Strong planning and organization skills.
Dedication to exceptional guest service.
Excellent computer skills and basic personal computer literacy.
Strong analytical and problem-solving skills.
Exceptional team-building capability.
Basic business math and accounting skills.
Ability to manage multiple projects.
Ability to serve as a role model for employee appearance and presentation.
Availability to work a variety of shifts and weekends.
Ability to stand for an entire shift and walk for long periods without rest or sitting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach, use hands to finger, handle, or feel objects, tools, or controls, bend, and stoop.
Ability to taste and smell and communicate verbally.
Ability to use close, distance, color, and peripheral vision; depth perception; and adjust focus.
Ability to access all areas of the restaurant, including selling floors, stock area, and register area.

Nice To Haves

A minimum of two years of experience in a family, fast-food, or casual dining restaurant is strongly preferred.
College and/or culinary schooling is preferred.

Responsibilities

Recruit, interview, train, assign, and direct employees; appraise performance; reward and discipline employees; and address complaints and resolve problems in accordance with company policies and applicable laws.
Coach and mentor team members to support their success and guest satisfaction.
Model professional behavior and create a warm, friendly, hospitable atmosphere.
Occasionally assist team members with category job duties as needed.
Support store sales by ensuring complete and timely execution of corporate and local marketing programs.
Lead sales-building activities and suggestive selling; maximize table turnover, sales per guest, and sales per hour.
Meet and greet guests and investigate and resolve food quality or service issues to achieve guest satisfaction.
Help maintain efficient operations, appropriate cost controls, and profit management.
Ensure compliance with OSHA requirements, local health and safety codes, and company safety and security policies; enforce safe work behaviors.
Monitor daily activities to ensure food quality and cleanliness standards.
Control day-to-day operations by following cash control and security procedures, reviewing financial reports and schedules, and taking appropriate action.
Control food costs through recipes, portion control, and inventory management.
Control labor costs by monitoring schedules and sales performance using the company’s labor scheduling tool.
Perform other duties as assigned.