Restaurant Manager

Bob Evans Restaurants • Shamokin Dam, PA

22d • $56,000

About The Position

This fast-paced management role supports the restaurant’s daily operations and staff and helps ensure that Company policies, procedures, programs, and systems are carried out. The role contributes to restaurant success by building sales, meeting goals, and improving profitability. The posting describes responsibilities under the heading “Assistant Manager Responsibilities.”

The manager helps recruit, interview, train, coach, and direct team members; promotes a welcoming atmosphere and strong guest service; supports marketing and sales-building activities; and helps maintain food quality, cleanliness, safety, and efficient operations. The position also involves managing cash and security procedures, reviewing financial reports and schedules, and controlling food and labor costs.

The advertised pay is up to $56,000 per year, depending on experience and geographic location/local market demand. The posting highlights early closing, no late nights, flexible schedules, work/life balance, career growth, and benefits. The employer states that it is EEO compliant and participates in E-Verify, and that it updates safety and sanitation procedures in line with current CDC, local, and state guidelines.

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, use hands to finger, handle, or feel objects, tools, or controls, and bend and stoop.
• Ability to taste and smell, communicate verbally, and use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
• Ability to freely access all restaurant areas, including selling floors, stock areas, and register areas.

Nice To Haves

• A minimum of two years of experience in a family, fast-food, or casual dining restaurant is strongly preferred.
• College and/or culinary schooling is preferred.
• For restaurants serving alcohol, compliance with the applicable state-mandated age requirements for managers is required.

Responsibilities

• Support daily restaurant operations and staff, including executing Company policies, procedures, programs, and systems.
• Recruit, interview, train, assign, and direct employees; appraise performance; reward and discipline employees; and address complaints and resolve problems.
• Coach and mentor team members to support their job 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.
• Help build 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 to support 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 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; review financial reports and schedules and take appropriate action.
• Control food costs through recipe compliance, 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, with 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.
• Work/life balance.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED