Restaurant Manager

Bob Evans Restaurants•Greenville, OH

22d•$56,000

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, helping execute company policies, procedures, programs, and systems. The role contributes to restaurant success by building sales, meeting goals, and driving profitability. It includes supervising and developing team members, supporting guest satisfaction, maintaining food quality and cleanliness, and managing operational costs and controls. The position may occasionally assist with team members’ job duties as needed. Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with a family dining experience. The company emphasizes taking care of employees and guests, community roots, and a welcoming workplace. The position offers pay up to $56,000 per year, depending on experience and geographic location/local market demand, and is promoted with early closing times, no late nights, flexible schedules, work-life balance, career growth, and benefits. The role requires regularly standing for an entire shift and walking for long periods, as well as pushing, lifting, carrying, and transferring up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Bob Evans says it updates safety and sanitation procedures to follow current CDC, local, and state guidelines.

Requirements

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.
High school diploma or equivalent.
Prior experience in a leadership role is required.
For restaurants serving alcohol, meet the applicable state-mandated age requirements for managers who serve alcohol.
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 with hands; use hands to finger, handle, or feel objects, tools, or controls; and bend and stoop.
Ability to taste and smell, communicate verbally, and use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
Ability to access all areas of the restaurant, including selling floor(s), stock area, and register area.

Nice To Haves

A minimum of 2 years of prior 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 that encourages employees to do their best.
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.
Greet guests and investigate and resolve food quality or service issues with the goal of 100% 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 daily schedules and sales performance using the company’s labor scheduling tool.
Perform other duties as assigned.