Restaurant Manager

Bob Evans Restaurants•Festus, MO

22d•$56,000

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff by executing Company policies, procedures, programs, and systems. The role contributes to restaurant success by building sales, achieving goals, and driving profitability. The position includes supervising, coaching, and developing team members; supporting guest service; maintaining food quality and cleanliness; and controlling costs and daily operations. The posting advertises pay up to $56,000 per year, depending on experience and geographic location or local market demand. It also highlights early closing with 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 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 model appropriate employee appearance and presentation.
Availability to work a variety of shifts and weekends.
Ability to stand for the 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; taste and smell; communicate verbally; and use vision across close, distance, color, peripheral, depth-perception, and focus-adjustment tasks.
Ability to access all areas of the restaurant, including selling floors, stock areas, and register areas.

Nice To Haves

At least 2 years of experience in a family, fast-food, or casual-dining restaurant is strongly preferred.
College and/or culinary schooling preferred.

Responsibilities

Recruit, interview, train, assign, direct, and evaluate employees; recognize and discipline employees and address complaints or problems in accordance with Company policies and applicable laws.
Coach and mentor team members to support their success and guest satisfaction.
Model professional behavior and foster a warm, friendly, hospitable environment.
Assist team members with their job duties as needed.
Support store sales by executing corporate and local marketing programs on time and in full.
Lead 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.
Help maintain efficient operations, cost controls, and profit management.
Ensure compliance with OSHA requirements, local health and safety codes, and Company safety and security policies.
Promote safe work behaviors for guests and crew members.
Monitor daily activities to ensure food quality and cleanliness standards.
Manage daily operations, including cash control and security procedures; review financial reports and schedules and take appropriate action.
Control food costs through recipe compliance, 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.