Restaurant Manager

Bob Evans Restaurants•Birch Run Township, MI

22d•$56,000

About The Position

This fast-paced restaurant management role supports daily restaurant operations and staff, including execution of company policies, procedures, programs, and systems. The manager contributes to restaurant success by building sales, meeting goals, and driving profitability. The position includes supervisory responsibilities and requires creating a hospitable environment, maintaining guest satisfaction, and ensuring operational, food-quality, cleanliness, safety, and security standards are met. The posting highlights pay of 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 employer describes its focus as serving high-quality farm-fresh food and providing guests with a family dining experience. The role requires standing and walking for long periods, pushing, lifting, carrying, and transferring up to 50 pounds, and accessing all areas of the restaurant. Reasonable accommodations may be made for individuals with disabilities. The company states that it updates safety and sanitation procedures in accordance with 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 providing 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, bend, and stoop.
Ability to taste and smell, communicate verbally, and use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
Ability to freely access all areas of the restaurant, including selling floors, stock areas, and register areas.
For restaurants serving alcohol, must meet state-mandated age requirements applicable to manager positions.

Nice To Haves

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

Responsibilities

Recruit, interview, and train employees; assign and direct work; appraise performance; reward and discipline employees; address complaints; and resolve problems in accordance with company policies and applicable laws.
Coach and mentor team members to support job success and guest satisfaction.
Model professional behavior and create a warm, friendly, and hospitable atmosphere.
Occasionally assist team members with category job duties as needed.
Support restaurant 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 a goal of 100% 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 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 following cash-control and security procedures, reviewing financial reports and schedules, and taking appropriate actions.
Control food costs by following recipes, portion controls, and inventory-management practices.
Control labor costs by monitoring daily schedules and sales performance using the company’s labor-scheduling tool.
Perform other duties as assigned.