Restaurant Manager

Bob Evans Restaurants•Battle Creek, IA

22d•$56,000

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff and helps execute company policies, procedures, programs, and systems. The role contributes to restaurant success by building sales, meeting goals, and improving profitability. It includes supervising, coaching, and mentoring employees; supporting guest service; maintaining food quality, cleanliness, safety, and efficient operations; and monitoring costs, schedules, and financial performance. 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 and interpersonal skills, including conflict resolution.
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 resting or sitting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach; use hands to finger, 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 adjust focus.
Ability to access all restaurant areas, including selling floors, stock areas, and register areas.

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 is preferred.
For restaurants serving alcohol, applicable state-mandated minimum age requirements apply to manager positions.

Responsibilities

Carry out supervisory responsibilities in accordance with company policies and applicable laws.
Recruit, interview, train, assign, and direct employees; 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.
Help build 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 for guests and crew members.
Monitor daily activities to ensure food quality and cleanliness standards.
Manage day-to-day operations, including cash control and security procedures; review financial reports and schedules and take 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 labor-scheduling tool.
Perform other duties as assigned.