Restaurant Manager

Bob Evans Restaurants • Bear, DE

22d • $56,000 • Onsite

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, executing company policies, procedures, programs, and systems. The role contributes to restaurant success by building sales, achieving goals, and improving profitability. It includes supervising, recruiting, interviewing, training, coaching, and evaluating employees, as well as assisting with restaurant duties when needed. The Assistant Manager helps create a warm, hospitable atmosphere and works to ensure guest satisfaction, food quality, cleanliness, safety, and efficient operations.

The position also involves supporting marketing and sales-building initiatives, managing table turnover and sales performance, controlling costs, monitoring schedules and financial reports, and following cash-control and security procedures. The role requires availability for a variety of shifts and weekends. The posting advertises pay up to $56,000 per year depending on experience and geographic location/local market demand, early closing with no late nights, flexible schedules, work/life balance, career growth, and benefits including a 401(k) with employer match.

The job requires standing and walking for long periods, lifting and transferring up to 50 pounds, reaching, handling objects or controls, bending and stooping, tasting and smelling, communicating verbally, and accessing all areas of the restaurant. The company states that it updates safety and sanitation procedures in accordance 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.
• For restaurants serving alcohol, meet the state-mandated age requirements applicable to manager positions.
• Ability to stand for an entire shift and walk for long periods without sitting or resting.
• Ability to push, lift, carry, and transfer up to 50 pounds.
• Ability to reach, handle objects, tools, or controls, bend, and stoop.
• Ability to taste and smell and communicate verbally.
• Required close, distance, color, peripheral, and depth vision, and ability to adjust focus.
• Ability to access all areas of the restaurant, including selling floors, stock areas, and register areas.

Nice To Haves

• A minimum of 2 years of prior 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 foster 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.
• Lead 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 to achieve guest satisfaction.
• 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 compliance, portion control, and inventory management.
• Control labor costs by monitoring 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.
• Great work/life balance.

What This Job Offers

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