Restaurant Manager

Bob Evans Restaurants•Roseville, MI

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, achieving goals, and improving profitability. It includes supervising and developing employees, supporting guest satisfaction, maintaining quality and cleanliness, and managing operational costs and controls. The position requires working a variety of shifts and weekends. It is physically active: employees regularly stand for an entire shift, walk for extended periods, and may push, lift, carry, or transfer up to 50 pounds. The role also involves bending, stooping, reaching, using hands to handle objects and controls, communicating verbally, and accessing all areas of the restaurant. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Bob Evans states that it updates its safety and sanitation procedures to follow current CDC, local, and state guidelines, with the goal of providing a safe environment for employees and guests.

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.
For restaurants serving alcohol, meet state-mandated age requirements applicable to managers.

Nice To Haves

At least 2 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 help create a warm, friendly, and hospitable atmosphere.
Occasionally assist team members with category job duties as needed.
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 and investigate and resolve food-quality or service issues to achieve guest satisfaction.
Help maintain efficient operations, appropriate cost controls, and profit management.
Ensure OSHA, local health and safety codes, and company safety and security policies are met; 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.

Benefits

Competitive compensation; pay up to $56,000 per year depending on experience and geographic location/local market demand.
Health and welfare benefits.
401(k) with employer/company match.
Flexible scheduling.
Opportunity for development and career growth.
Early close and no late nights.
Great work/life balance.

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