Restaurant Manager

Bob Evans Restaurants•Centerville, OH

22d•$56,000•Onsite

About The Position

The position description identifies the role as Restaurant Manager, while the responsibilities section refers to an Assistant Manager. The position supports the restaurant’s daily operations and staff, executes company policies and programs, and contributes to sales, goal attainment, and profitability. It involves supervising, recruiting, interviewing, training, coaching, and evaluating employees; maintaining a welcoming atmosphere and guest satisfaction; supporting marketing and sales-building activities; and ensuring operational, food-quality, cleanliness, cost-control, safety, and security standards. The role may occasionally assist team members with their duties and perform other assigned work. Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with a family dining experience. It emphasizes taking care of guests and coworkers, community roots, and a culture where good grows. The employer states that it updates safety and sanitation procedures to follow current CDC, local, and state guidelines. The posting advertises pay up to $56,000 per year, depending on experience and geographic location/local market demand, early closing with no late nights, flexible schedules, work-life balance, career growth, and benefits. The role requires a high school diploma or equivalent and prior leadership experience. A minimum of two years of family, fast-food, or casual-dining restaurant experience is strongly preferred; college and/or culinary schooling is also preferred. The position has substantial physical demands, including standing and walking for long periods and lifting, carrying, pushing, or transferring up to 50 pounds.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Excellent communication, interpersonal, conflict-resolution, 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 model appropriate 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, handle objects, tools, or controls, bend, stoop, taste, smell, and communicate verbally.
Visual abilities including close, distance, color, and peripheral vision, depth perception, and adjusting focus.
Ability to access all restaurant areas, including selling floors, stock area, and register area.

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

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 resolving complaints and problems.
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 job duties as needed.
Help build 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 and investigate and resolve food-quality or service issues with the goal of 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 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.