Restaurant Manager

Bob Evans Restaurants•Indianapolis, IN

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. It includes supervising employees, coaching and mentoring team members, supporting guest satisfaction, and maintaining food quality, cleanliness, safety, and efficient operations. The position also helps manage costs, schedules, cash controls, inventory, and restaurant financial performance. The posting 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 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 long periods without resting or sitting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach, use hands to handle objects, tools, or controls, bend, and stoop.
Ability to taste and smell, communicate verbally, and use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
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 experience in a family, fast-food, or casual dining restaurant is strongly preferred.
College and/or culinary schooling is preferred.

Responsibilities

Recruit, interview, train, assign, direct, appraise, reward, and discipline employees; address complaints and resolve 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 atmosphere.
Occasionally assist team members with their category job duties.
Support store sales by ensuring complete and timely execution of corporate and local marketing programs.
Promote 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 profitability.
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.
Manage day-to-day operations, including cash control and security procedures, reviewing financial reports and schedules, and taking 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.