Restaurant Manager

Bob Evans Restaurants • Fort Wayne, IN

22d • $56,000

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, and executes 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 food quality and cleanliness, and ensuring safe and efficient restaurant operations.

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 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.
• Ability to reach, use hands to finger, handle, or feel objects, tools, or controls, and bend and stoop.
• Ability to taste and smell and to communicate verbally.
• Ability to use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
• Ability to access all areas of the restaurant, including selling floors, stock areas, and register areas.

Nice To Haves

• At least 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, 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.
• Occasionally assist team members with their job duties as needed.
• Support 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.
• 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 for guests and crew members.
• Monitor daily activities to ensure food quality and cleanliness standards.
• Manage day-to-day operations, including cash control and security procedures, reviewing financial reports and schedules, and taking appropriate action.
• Control food costs through adherence to recipes, 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.

Benefits

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

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED