Restaurant Manager

Bob Evans Restaurants • Powell, OH

20d • Onsite

About The Position

The Restaurant Manager supports the restaurant’s daily operations and staff, ensuring company policies, procedures, programs, and systems are followed. The role contributes to restaurant success by building sales, achieving goals, and driving profitability. It includes supervising, recruiting, interviewing, training, coaching, and evaluating employees, as well as directing work and resolving complaints and problems. The manager models professional behavior and helps create a warm, hospitable atmosphere for team members and guests.

The role also supports sales-building and marketing activities, guest service, efficient operations, cost controls, and profit management. The manager monitors food quality and cleanliness, safety and security practices, cash controls, financial reports, schedules, food costs, inventory, and labor costs. The position may occasionally assist team members with their duties and includes other assigned responsibilities.

The posting identifies the position as Restaurant Manager, although the responsibilities section describes an Assistant Manager role. Compensation is up to $56,000 per year, depending on experience and geographic location or local market demand. The posting promotes early closing and no late nights, flexible schedules, work-life balance, career growth, and benefits. The company states that it updates safety and sanitation procedures in accordance with current CDC, local, and state guidelines.

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.
• 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 handle or feel objects, tools, or controls; and bend and stoop.
• Ability to taste and smell and communicate verbally with others.
• Ability to use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
• Ability to access all restaurant areas, including selling floors, stock areas, and register areas.
• For restaurants that serve alcohol, compliance with applicable state-mandated age requirements for managers who serve alcohol.

Nice To Haves

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

Responsibilities

• Support daily restaurant operations and staff, including execution of company policies, procedures, programs, and systems.
• Recruit, interview, train, assign, direct, appraise, 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 help 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.
• 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.
• Assist in maintaining 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.

Benefits

• Competitive compensation, with pay up to $56,000 per year depending on experience and geographic location or local market demand.
• Health and welfare benefits.
• 401(k) with employer/company match.
• Flexible scheduling.
• Opportunity for development and career growth.
• Early close and no late nights.
• Work-life balance.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED