Restaurant Manager

Bob Evans Restaurants•Bridgeport, OH

22d•$56,000

About The Position

This fast-paced restaurant management role supports daily restaurant operations and staff, ensuring execution of company policies, procedures, programs, and systems. The manager contributes to restaurant success by building sales, meeting goals, and improving profitability. The role includes supervising and developing employees, maintaining guest satisfaction, and ensuring food quality, cleanliness, safety, and efficient operations. The posting also describes the role as Assistant Manager in its responsibilities section.

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 rest or sitting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach, use hands to finger, handle, or feel objects, tools, or controls, and bend and stoop.
Ability to taste and smell; communicate verbally; and use close, distance, color, peripheral, and depth vision and adjust focus.
Ability to access all areas of the restaurant, including selling floors, stock areas, and register areas.

Nice To Haves

A minimum of 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, train, assign, and direct employees; appraise performance, reward and discipline employees, and address complaints and problems in accordance with company policies and applicable laws.
Coach and mentor team members to support their job success and guest satisfaction.
Model professional behavior and create a warm, friendly, hospitable atmosphere.
Occasionally assist team members with their job duties as needed.
Build 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.
Meet and greet guests and investigate and resolve food quality or service issues.
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 ensure food quality and cleanliness standards.
Manage 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 labor scheduling tool.
Perform other duties as assigned.