Restaurant Manager

Bob Evans Restaurants•Columbus, OH

22d•Onsite

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, meeting goals, and improving profitability. The manager supervises employees, supports guest satisfaction, maintains food quality and cleanliness, and helps ensure safe, efficient operations. Bob Evans offers flexible schedules, early closing with no late nights, work/life balance, career growth, competitive compensation, 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.
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 handle or feel objects, tools, or controls, and 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 areas of the restaurant, 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 preferred.

Responsibilities

Supervise employees in accordance with company policies and applicable laws, including recruiting, interviewing, training, assigning and directing work, appraising performance, rewarding and disciplining employees, and addressing complaints and problems.
Coach and mentor team members to support job success and guest satisfaction.
Model professional behavior and create a warm, friendly, hospitable atmosphere.
Occasionally assist team members with their job duties as needed.
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 to achieve 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 and 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 through recipes, 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.