Restaurant Manager

Bob Evans Restaurants•Oregon, OH

22d•$56,000

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, implementing company policies, procedures, programs, and systems. The role contributes to restaurant success by building sales, meeting goals, and improving profitability. It includes supervising and developing employees, supporting guest satisfaction, maintaining food quality and cleanliness, and managing operational costs and controls. The position may require assisting team members with their duties as needed. The role is in a family-dining restaurant environment. The posting highlights early closing with no late nights, flexible schedules, work-life balance, and opportunities for career growth. Compensation is up to $56,000 per year depending on experience and geographic location/local market demand. Employees regularly stand and walk for extended periods, lift, push, carry, and transfer up to 50 pounds, and perform other physical activities including reaching, handling objects, bending, and stooping. They must be able to access all restaurant areas and use the required senses and vision. Reasonable accommodations may be made to enable individuals with disabilities to perform 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 organizational 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 model appropriate employee appearance and presentation.
Availability to work a variety of shifts and weekends.
Ability to stand and walk for long periods during a shift.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach, handle objects or controls, bend, and stoop; taste and smell; communicate verbally; and use close, distance, color, peripheral, and depth vision and adjust focus.
Ability to access all areas of the restaurant, including selling floors, stock areas, and register areas.

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 is preferred.

Responsibilities

Supervise employees in accordance with company policies and applicable laws.
Recruit, interview, and train employees; assign and direct work; appraise performance; reward and discipline employees; and address complaints and resolve problems.
Coach and mentor team members to support their success and guest satisfaction.
Model professional behavior and create a warm, friendly, hospitable atmosphere.
Occasionally assist team members with category job duties as needed.
Help build sales by ensuring complete and timely execution of corporate and local marketing programs.
Lead sales-building activities and suggestive selling.
Maximize table turnover, sales per guest, and sales per hour.
Meet and greet guests, investigate food quality and service issues, and work toward guest satisfaction.
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 to maintain a safe environment 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 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.