Restaurant Manager

Bob Evans Restaurants•Beachwood, OH

20d•Onsite

About The Position

The Restaurant Manager supports the restaurant’s daily operations and staff, executes company policies and procedures, and contributes to sales, goal attainment, and profitability. The role oversees and develops team members, supports guest satisfaction, maintains food quality and cleanliness, and manages operational controls including labor, food costs, cash, and safety. The posting describes the role as fast-paced and highlights early closing times, no late nights, flexible scheduling, and opportunities for development and career growth.

Requirements

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.
High school diploma or equivalent.
Prior experience in a leadership role is required.
For restaurants serving alcohol, meet applicable state-mandated age requirements for managers who serve alcohol.
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; reach; handle objects, tools, or controls; bend and stoop; taste and smell; communicate verbally; and use the stated ranges of vision and focus.
Ability to freely access all areas of the restaurant, including selling floors, stock area, and register area.

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

Recruit, interview, train, assign, direct, appraise, reward, and discipline employees in accordance with company policies and applicable laws.
Coach and mentor team members to support their success and guest satisfaction.
Model professional behavior and foster a warm, friendly, hospitable atmosphere.
Assist team members with category job duties as needed.
Support sales by executing corporate and local marketing programs and championing sales-building activities and suggestive selling.
Maximize table turnover, sales per guest, and sales per hour.
Greet guests and investigate and resolve food-quality or service issues to achieve guest satisfaction.
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 daily operations by following cash-control and security procedures, reviewing financial reports and schedules, and taking appropriate action.
Control food costs through recipe compliance, 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.