Restaurant Manager

Bob Evans Restaurants • Cumberland, MD

20d • Onsite

About The Position

The Restaurant Manager role supports the restaurant’s daily operations and staff, executes company policies, procedures, programs, and systems, and contributes to sales, goal attainment, and profitability. The position includes supervisory responsibilities such as recruiting, interviewing, training, assigning and directing work, appraising performance, recognizing and disciplining employees, and addressing complaints and problems. Managers coach and mentor team members, model professional behavior, promote a hospitable atmosphere, and may assist with team members’ job duties as needed.

The role also supports sales and marketing initiatives, suggestive selling, guest service and issue resolution, efficient operations, cost controls, and profit management. It oversees food quality and cleanliness, cash control and security, food and labor costs, inventory, scheduling, and compliance with safety and health requirements. The posting refers to the role as “Restaurant Manager” in its title, but the responsibilities section describes an “Assistant Manager.”

The position requires standing and walking for extended periods, lifting and carrying up to 50 pounds, bending and stooping, using hands and reaching, tasting and smelling, communicating verbally, and accessing all areas of the restaurant. The employer states that reasonable accommodations may be made. Safety and sanitation procedures are updated to follow current CDC, local, and state guidelines.

Requirements

• 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.
• Availability to work a variety of shifts and weekends.
• High school diploma or equivalent.
• Prior experience in a leadership role is required.
• 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, use hands to handle objects, tools, or controls, and bend and stoop.
• Ability to taste and smell and communicate verbally.
• Close, distance, color, and peripheral vision, depth perception, and ability to adjust focus.
• Ability to access all areas of the restaurant, including selling floors, stock areas, and register areas.

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.
• For restaurants serving alcohol, meet state-mandated age requirements applicable to manager positions.

Responsibilities

• Support daily restaurant operations and staff, including execution of company policies, procedures, programs, and systems.
• Recruit, interview, train, assign, and direct employees; appraise performance; reward and discipline employees; 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 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, investigate food-quality or service issues, and resolve them to 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 maintain food-quality and cleanliness standards.
• Control daily operations by following 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 company match.
• Flexible scheduling.
• Opportunity for development and career growth.
• Early closing and no late nights.
• Work/life balance.

What This Job Offers

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