Restaurant Manager

Bob Evans Restaurants•Niles, OH

22d•$56,000

About The Position

The Restaurant Manager role supports the restaurant’s daily operations and staff, including implementation of company policies, procedures, programs, and systems. The position contributes to restaurant success by building sales, meeting goals, and improving profitability. The manager helps create a warm, hospitable atmosphere, supports team members, and delivers a high-quality family dining experience centered on farm-fresh food and guest satisfaction. This role includes supervising employees, managing day-to-day restaurant operations, supporting marketing and sales activities, resolving guest concerns, and maintaining food quality, cleanliness, safety, and security standards. The manager monitors costs, schedules, inventory, and financial performance. The posting lists pay up to $56,000 per year, depending on experience and geographic location/local market demand. It also describes early closing, no late nights, flexible schedules, work/life balance, career growth, and benefits.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Excellent communication and interpersonal skills, including 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.
For restaurants serving alcohol, compliance with applicable state-mandated age requirements for serving alcohol.

Nice To Haves

A minimum of 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, and direct employees; appraise performance; reward and discipline employees; address complaints and resolve problems.
Coach and mentor team members to support their success and guest satisfaction.
Model professional behavior and help create a warm, friendly, hospitable atmosphere.
Occasionally assist team members with their job duties as needed.
Support store sales by ensuring timely and complete execution of corporate and local marketing programs.
Champion 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.
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 and maintain a safe environment for guests and crew members.
Monitor daily activities to maintain food-quality and cleanliness standards.
Manage day-to-day operations, including cash control and security procedures; review financial reports and schedules and take 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.