Restaurant Manager

Bob Evans Restaurants•Marion, IN

22d•$56,000

About The Position

The Restaurant Manager role supports the restaurant’s daily operations and staff, including the execution of company policies, procedures, programs, and systems. The position contributes to restaurant success by building sales, meeting goals, and improving profitability. It includes supervisory responsibilities such as recruiting, interviewing, training, assigning and directing work, appraising performance, and addressing employee complaints and problems. The manager coaches and mentors team members, models professional behavior, and helps create a warm, hospitable atmosphere for guests and employees. The role also supports marketing and sales-building activities, guest service, efficient operations, cost controls, and profit management. Managers monitor food quality and cleanliness, follow safety and security procedures, review financial reports and schedules, and manage food and labor costs. The posting offers pay up to $56,000 per year depending on experience and geographic location/local market demand, early closing with no late nights, flexible schedules, work-life balance, career growth, and benefits including a 401(k) with employer match.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Excellent communication and interpersonal skills, including 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 restaurants serving alcohol, compliance with applicable state-mandated age requirements for serving alcohol.

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

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 help create a warm, friendly, hospitable atmosphere.
Occasionally assist team members with their category job duties as needed.
Support sales growth 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 by following recipes, 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.