Restaurant Manager

Bob Evans Restaurants•Cleveland Heights, OH

22d•$56,000

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, carrying out 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 managing operational, safety, financial, labor, and food-cost controls. The position is with Bob Evans, which describes its purpose as serving high-quality farm-fresh food and providing guests with a family dining experience. The company emphasizes care for employees and guests, community roots, and a welcoming atmosphere. The role requires working a variety of shifts and weekends. The posting advertises early closing and no late nights, flexible schedules, and career growth. The work involves standing for an entire shift and walking for long periods, pushing, lifting, carrying, and transferring up to 50 pounds, reaching, handling objects and controls, bending and stooping, and using taste, smell, and vision. The employee must be able to access all areas of the restaurant, including the sales floor, stock area, and register area. 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 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 objects or controls, bend, and stoop.
Ability to taste and smell, communicate verbally, and use close, distance, color, peripheral, and depth vision and adjust focus.
Ability to access all restaurant areas, including selling floors, stock areas, and register areas.
For restaurants serving alcohol, compliance with state-mandated age requirements for managers who serve alcohol.

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 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, and hospitable atmosphere.
Occasionally assist team members with their category job duties as needed.
Support store 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 resolve them with the goal of 100% 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.
Control day-to-day operations by following cash-control and security procedures, reviewing financial reports and schedules, and taking appropriate action.
Control food costs by following recipes, portion-control practices, and inventory-management procedures.
Control labor costs by monitoring daily schedules and sales performance using the company’s labor-scheduling tool.
Perform other duties as assigned.