Restaurant Manager

Bob Evans Restaurants•Bluefield, VA

22d•$56,000

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, including executing company policies, procedures, programs, and systems. The role contributes to restaurant success by building sales, meeting goals, and improving profitability. It includes supervising employees, supporting guest satisfaction, maintaining food and cleanliness standards, and managing costs and day-to-day operations. The job posting advertises pay of up to $56,000 per year, depending on experience and geographic location or local market demand, and highlights early closing times, no late nights, flexible schedules, work-life balance, and career growth.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Excellent communication, interpersonal, conflict-resolution, planning, and organizational 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 applicable state-mandated age requirements for managers who serve alcohol.
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, handle objects, tools, or controls, bend, and stoop; ability to taste and smell.
Ability to communicate verbally and use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
Ability to access all restaurant areas, including selling floors, stock areas, and register areas.

Nice To Haves

At least two 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, direct, appraise, reward, and discipline employees; address complaints and resolve problems in accordance with company policies and applicable laws.
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.
Help build store sales through timely execution of corporate and local marketing programs, 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.
Assist in maintaining 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 practices.
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 recipes, 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.