Restaurant Manager

Bob Evans Restaurants•Leoni Township, MI

22d•$56,000

About The Position

The Restaurant Manager role supports the restaurant’s daily operations and staff, including execution of company policies, procedures, programs, and systems. The position contributes to restaurant success by building sales, achieving goals, and improving profitability. The manager leads and develops employees, promotes a welcoming guest experience, and helps maintain operational, food-quality, cleanliness, safety, and financial standards. The position is offered at pay up to $56,000 per year, depending on experience and geographic location/local market demand. The posting highlights early closing with no late nights, flexible schedules, work/life balance, career growth, and benefits. Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with a family dining experience while caring for employees, guests, and local communities.

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.
For restaurants serving alcohol, meet applicable state-mandated age requirements for serving alcohol.

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

Carry out supervisory responsibilities in accordance with company policies and applicable laws.
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, and hospitable atmosphere.
Occasionally assist team members with their job duties as needed.
Support sales growth 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.
Meet and greet guests and investigate and resolve food-quality or service issues to achieve guest satisfaction.
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.
Enforce safe work behaviors to maintain a safe environment 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 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.