Restaurant Manager

Bob Evans Restaurants•Valley Park, MO

22d•$56,000

About The Position

This fast-paced restaurant management role supports the restaurant’s daily operations and staff, including execution of company policies, procedures, programs, and systems. The position contributes to restaurant success by building sales, achieving goals, and driving profitability. The posting describes the role’s responsibilities as Assistant Manager responsibilities. The manager supervises employees in accordance with company policies and applicable laws; recruits, interviews, trains, directs, and evaluates team members; and addresses performance matters and complaints. The role coaches employees, promotes a welcoming and hospitable atmosphere, supports restaurant operations as needed, and works to deliver guest satisfaction and high food and cleanliness standards. The position also supports sales and marketing programs, manages service efficiency and financial performance, and helps control food and labor costs. It ensures compliance with safety, health, cash-control, and security procedures. The posting advertises pay up to $56,000 per year, depending on experience and geographic location/local market demand, along with early closing and 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 skills.
Strong interpersonal skills and conflict-resolution abilities.
Strong planning and organization skills.
Dedication to providing 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 alcohol-serving restaurants, compliance with 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

Supervise employees in accordance with company policies and applicable laws.
Recruit, interview, and train employees; assign and direct work; appraise performance; reward and discipline employees; and 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 job duties as needed.
Help build 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 requirements, local health and safety codes, and company safety and security policies.
Enforce safe work behaviors to maintain a safe environment 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 action.
Control food costs through recipe compliance, 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.