Restaurant Manager

Bob Evans Restaurants • Groveport, OH

20d

About The Position

The Restaurant Manager supports the restaurant’s daily operations and staff, and ensures Company policies, procedures, programs, and systems are executed. The role contributes to restaurant success by building sales, meeting goals, and driving profitability. It includes supervisory responsibilities such as recruiting, interviewing, training, assigning and directing work, evaluating performance, recognizing and disciplining employees, and resolving 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 position supports marketing and sales-building activities, guest service, operational efficiency, cost controls, food quality, cleanliness, safety, security, and profit management. The manager may occasionally assist with team members’ job duties and perform other duties as assigned.

The role requires standing and walking for long periods, lifting and carrying up to 50 pounds, and accessing all areas of the restaurant. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions. The company says it updates safety and sanitation procedures to follow current CDC, local, and state guidelines.

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 organizational 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 extended periods without sitting or resting.
• Ability to push, lift, carry, and transfer up to 50 pounds.
• Ability to reach, use hands to handle or feel objects and controls, bend, and stoop.
• Ability to taste and smell and to communicate verbally.
• Ability to use close, distance, color, and peripheral vision, perceive depth, and adjust focus.
• Ability to access all areas of the restaurant, including selling floors, stock areas, and register areas.

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 is preferred.
• For restaurants serving alcohol, compliance with applicable state-mandated age requirements for managers who serve alcohol.

Responsibilities

• 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 foster a warm, friendly, hospitable atmosphere.
• Occasionally assist team members with their category job duties as needed.
• Help build store sales by ensuring 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.
• 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.
• Monitor daily activities to ensure food quality and cleanliness standards.
• Control day-to-day operations, including 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; pay up to $56,000 per year depending on experience and geographic location/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.
• Great work/life balance.

What This Job Offers

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