Restaurant Manager

Bob Evans Restaurants•South Bend, WA

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 driving profitability. The manager helps maintain efficient operations, cost controls, and profit management while ensuring food quality, cleanliness, guest satisfaction, and a safe environment for guests and crew members. This is a fast-paced restaurant leadership role with supervisory responsibilities. The Assistant Manager recruits, interviews, trains, coaches, and mentors employees; directs work; evaluates performance; and addresses complaints and problems. The position also supports marketing and sales-building initiatives, monitors operational and financial performance, and controls food and labor costs. The posting highlights flexible schedules, early closing with no late nights, career growth, and benefits including a 401(k) with employer match.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Excellent communication skills.
Strong interpersonal skills and conflict resolution abilities.
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.
For restaurants serving alcohol, meet applicable state-mandated age requirements for managers who serve alcohol.

Nice To Haves

A minimum of 2 years of experience in a family, fast-food, or casual dining restaurant is strongly preferred.
College and/or culinary schooling preferred.

Responsibilities

Carry out supervisory responsibilities in accordance with Company policies and applicable laws.
Recruit, interview, and train employees; assign and direct work; appraise performance; reward and discipline employees; address complaints and resolve problems.
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 their category job duties as needed.
Support store sales by ensuring complete and timely execution of corporate and local marketing programs.
Champion 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, local health and safety codes, and Company safety and security policies.
Enforce safe work behaviors for guests and crew members.
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 actions.
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.