Restaurant Manager

Bob Evans Restaurants•Port Charlotte, FL

22d•$56,000•Onsite

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, and helps execute Company policies, procedures, programs, and systems. The role contributes to restaurant success by building sales, meeting goals, and improving profitability. It includes supervising employees, supporting guest satisfaction, maintaining food quality and cleanliness, and monitoring operational, financial, safety, labor, and food-cost controls. Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with a family dining experience. The company emphasizes care for employees and guests, community roots, and a welcoming atmosphere. The role requires standing and walking for long periods, lifting and transferring up to 50 pounds, reaching, handling objects and controls, bending and stooping, tasting and smelling, communicating verbally, and using vision abilities. The employee must be able to access all areas of the restaurant. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions. The company says it updates safety and sanitation procedures to follow current CDC, local, and state guidelines.

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 in 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 area, and register area.

Nice To Haves

At least two years of experience in a family, fast-food, or casual dining restaurant is strongly preferred.
College and/or culinary schooling is preferred.

Responsibilities

Supervise employees in accordance with company policies and applicable laws, including recruiting, interviewing, training, assigning and directing work, appraising performance, rewarding and disciplining employees, and addressing complaints and problems.
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 their job duties.
Support 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, 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.
Control day-to-day 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 daily schedules and sales performance using the company’s labor scheduling tool.
Perform other duties as assigned.