Restaurant Manager

Bob Evans Restaurants•Elkins, WV

22d•$56,000

About The Position

The position is described in the responsibilities section as Assistant Manager. It is a fast-paced role supporting the restaurant’s daily operations and staff, including execution of company policies, procedures, programs, and systems. The role contributes to restaurant success by building sales, meeting goals, and driving profitability. The manager supervises and supports employees, delivers guest satisfaction, maintains operational and food-quality standards, and helps control costs. The posting advertises pay up to $56,000 per year, depending on experience and geographic location/local market demand, and highlights early closing with no late nights, flexible schedules, work/life balance, career growth, and benefits. Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with an all-around family dining experience. The company emphasizes care for employees and guests, community roots, and serving farm-fresh food at a great value. The role requires standing for the entire shift and walking for extended periods, as well as pushing, lifting, carrying, and transferring up to 50 pounds. Other physical requirements include reaching, handling objects or controls, bending, stooping, tasting and smelling, verbal communication, and visual abilities. The employee must be able to access all areas of the restaurant, including the selling floor, stock area, and register area. Reasonable accommodations may be made for individuals with disabilities. The company states that it updates safety and sanitation procedures in accordance with current CDC, local, and state guidelines.

Requirements

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.
High school diploma or equivalent.
Prior experience in a leadership role is required.
For restaurants serving alcohol, compliance with state-mandated age requirements applicable to manager positions.
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; reach; handle objects, tools, or controls; bend and stoop; taste and smell; communicate verbally; and use the visual abilities described in the posting.
Ability to freely access all areas of the restaurant, including selling floors, stock areas, and register areas.

Nice To Haves

At least 2 years of prior experience in a family, fast-food, or casual dining restaurant is strongly preferred.
College and/or culinary schooling is preferred.

Responsibilities

Perform supervisory responsibilities in accordance with company policies and applicable laws.
Recruit, interview, and train employees; assign and direct work; appraise performance; reward and discipline employees; and address complaints and resolve problems.
Coach and mentor team members to support employee success and guest satisfaction.
Model professional behavior and create a warm, friendly, hospitable atmosphere that encourages employees to do their best.
Occasionally assist team members with category job duties as needed.
Help build store sales by ensuring complete and 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 with guest satisfaction as the goal.
Assist in maintaining 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 to 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 by following recipes, portion-control practices, and inventory-management procedures.
Control labor costs by monitoring daily schedules and sales performance using the company’s labor-scheduling tool.
Perform other duties as assigned.