Restaurant Manager

Bob Evans Restaurants•Heath, OH

22d•$56,000•Onsite

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, carrying out Company policies, procedures, programs, and systems. The position contributes to restaurant success by building sales, meeting goals, and improving profitability. The manager supervises employees, coaches and mentors team members, supports guest satisfaction, and helps maintain efficient, safe, and high-quality restaurant operations. The posting offers pay up to $56,000 per year, depending on experience and geographic location/local market demand, and highlights early closing times, 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 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 in employee appearance and presentation.
Availability to work a variety of shifts and weekends.
Meet applicable state-mandated age requirements for serving alcohol at restaurants that serve alcohol.
Ability to stand for the entire shift and walk for long periods without resting or sitting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach, handle objects, tools, or controls, bend, and stoop; taste and smell; communicate verbally; and use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
Ability to access all restaurant areas, including selling floors, stock areas, and register areas.

Nice To Haves

At least two years of 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, direct, appraise, reward, and discipline employees in accordance with Company policies and applicable laws.
Address employee 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 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, cost controls, and profitability.
Ensure compliance with OSHA requirements, local health and safety codes, and Company safety and security policies.
Enforce safe work behaviors and monitor daily activities for food quality and cleanliness.
Manage day-to-day operations, including cash control and security procedures, reviewing financial reports and schedules, and taking appropriate action.
Control food costs through 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.