Restaurant Manager

Bob Evans Restaurants•Brunswick, OH

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, achieving goals, and improving profitability. It includes supervisory duties and may occasionally involve assisting team members with their job duties. The manager helps provide a welcoming, hospitable guest experience while maintaining food quality, cleanliness, safety, and efficient operations. They support sales and marketing efforts, resolve guest concerns, manage costs and inventory, and use financial reports and scheduling tools to guide day-to-day decisions. The posting highlights early closing, no late nights, flexible schedules, work-life balance, career growth, and benefits. Pay is up to $56,000 per year, depending on experience and geographic location/local market demand.

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, managers must meet the applicable state-mandated age requirements for serving alcohol.

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 is preferred.

Responsibilities

Recruit, interview, train, assign, and direct employees; appraise performance and address rewards, discipline, complaints, and 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 create a warm, friendly, hospitable atmosphere.
Occasionally assist team members with category job duties as needed.
Help build store sales by ensuring complete and 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 achieve guest satisfaction.
Help 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 for guests and crew members.
Monitor daily activities to ensure food quality and cleanliness standards.
Manage day-to-day operations, follow cash control and security procedures, review financial reports and schedules, and take appropriate action.
Control food costs by following recipes, portion-control practices, and inventory-management procedures.
Control labor costs by monitoring schedules and sales performance using the company’s labor-scheduling tool.
Perform other duties as assigned.