Restaurant Manager

Bob Evans Restaurants•Akron, IA

22d•$56,000

About The Position

This fast-paced restaurant management role supports daily restaurant operations and staff, including execution of company policies, procedures, programs, and systems. The position contributes to restaurant success by building sales, achieving goals, and driving profitability. The posting describes the responsibilities under the heading “Assistant Manager Responsibilities.” The manager supervises employees, coaches and mentors team members, supports guest satisfaction, and helps maintain a welcoming atmosphere. The role also oversees sales-building activities, operational efficiency, cost controls, safety, food quality, cleanliness, cash security, scheduling, and inventory.

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 resting or sitting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach, use hands to handle objects or controls, bend, and stoop.
Ability to taste and smell and to communicate verbally.
Visual abilities including close, distance, color, peripheral, and depth perception, and the ability to adjust focus.
Ability to freely access all areas of the restaurant, including selling floors, stock areas, and register areas.

Nice To Haves

A minimum of 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, 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 help create a warm, friendly, and hospitable atmosphere.
Occasionally assist team members with category job duties as needed.
Support store sales by ensuring timely and complete execution of corporate and local marketing programs.
Champion sales-building activities and suggestive selling.
Maximize table turnover, sales per guest, and sales per hour.
Greet guests and investigate and resolve food quality or service issues.
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 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 through recipe adherence, 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; 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.

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