Restaurant Manager

Bob Evans Restaurants•Bedford, IN

22d

About The Position

This fast-paced restaurant management role supports daily restaurant operations and staff, while ensuring the execution of company policies, procedures, programs, and systems. The position contributes to restaurant success by building sales, meeting goals, and driving profitability. It includes supervising and developing employees, supporting guest satisfaction, maintaining food quality and cleanliness, and managing operational costs and controls. The role requires working a variety of shifts and weekends. The posting highlights early closing and no late nights, flexible schedules, work-life balance, career growth, and benefits including a 401(k) with employer match. Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with a family dining experience in a welcoming atmosphere. The physical demands include standing for an entire shift, walking for long periods, and pushing, lifting, carrying, and transferring up to 50 pounds. The role also involves reaching, handling objects and controls, bending and stooping, tasting and smelling, communicating verbally, using vision at various distances, and accessing all areas of the restaurant. Reasonable accommodations may be made for individuals with disabilities.

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

Responsibilities

Perform 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; and address complaints and resolve problems.
Coach and mentor team members to support job 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 category 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, investigate food quality and service issues, and work toward 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 by following recipes, portion-control practices, and inventory-management procedures.
Control labor costs by monitoring daily schedules and sales performance using the company’s labor-scheduling tool.
Perform other duties as assigned.