Restaurant Manager

Bob Evans Restaurants•Bay City, MI

22d•$56,000

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, including carrying out company policies, procedures, programs, and systems. The role contributes to restaurant success by building sales, meeting goals, and improving profitability. The position includes supervising, coaching, and developing team members; supporting guest satisfaction; maintaining food quality, cleanliness, safety, and operational standards; and managing costs and day-to-day controls. The posting highlights early closing with no late nights, flexible schedules, work-life balance, career growth, and benefits. Compensation is up to $56,000 per year, depending on experience and geographic location or local market demand.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Available to work a variety of shifts and weekends.
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.
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, handle objects, tools, or controls, bend, and stoop; ability to taste and smell and communicate verbally.
Ability to use close, distance, and color vision, peripheral vision, depth perception, and focus adjustment.
Ability to access all areas of the restaurant, including sales 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 preferred.

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 job duties as needed.
Support store sales by ensuring complete and timely execution of corporate and local marketing programs.
Lead 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 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 through recipe adherence, 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.