Restaurant Manager

Bob Evans Restaurants•Mentor, OH

22d•$56,000•Onsite

About The Position

This fast-paced restaurant management role supports the daily operations and staff of a Bob Evans restaurant. The position executes Company policies, procedures, programs, and systems while contributing to sales, goal attainment, and restaurant profitability. It includes supervisory responsibilities such as recruiting, interviewing, training, assigning and directing work, evaluating performance, and addressing employee concerns. The manager helps create a welcoming atmosphere, supports team members, and works to ensure guest satisfaction, food quality, cleanliness, safety, and efficient operations.

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.
For restaurants serving alcohol, managers must meet applicable state-mandated age requirements for serving 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

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 success and guest satisfaction.
Model professional behavior and create a warm, friendly, and hospitable atmosphere.
Occasionally assist team members with their job duties.
Help build store sales by ensuring 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.
Assist in maintaining 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 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.