Restaurant Manager

Bob Evans Restaurants•Dublin, OH

22d•Onsite

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, including carrying out company policies, procedures, programs, and systems. The role contributes to restaurant success by building sales, meeting goals, and improving profitability. The manager helps create a warm, hospitable environment for team members and guests, supports efficient operations and cost controls, and helps maintain food quality, cleanliness, safety, and security standards. The position requires working a variety of shifts and weekends. It involves standing for an entire shift, walking for extended periods, and performing tasks throughout the restaurant. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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, handle, and feel objects, tools, or controls; bend and stoop; taste and smell; and 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 is preferred.

Responsibilities

Recruit, interview, train, assign, and direct employees; appraise performance; reward and discipline employees; and address complaints and resolve problems in accordance with company policies and applicable laws.
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 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.
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.
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 action.
Control food costs by following 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 company match.
Flexible scheduling.
Opportunity for development and career growth.
Early close and no late nights.
Great work/life balance.

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