Restaurant Manager

Bob Evans Restaurants•Clayton, OH

20d

About The Position

The Restaurant Manager role supports the restaurant’s daily operations and staff, including carrying out company policies, procedures, programs, and systems. The position contributes to restaurant success by building sales, meeting goals, and improving profitability. It includes supervising, recruiting, interviewing, training, coaching, and evaluating employees, as well as assigning and directing work and resolving employee concerns. The manager helps create a warm, hospitable environment and ensures guest satisfaction by addressing food quality and service issues. The role also supports marketing and sales-building activities, efficient operations, cost controls, and profit management. Responsibilities include monitoring food quality and cleanliness, maintaining safety and security, managing cash controls and financial reports, controlling food and labor costs, and using the company’s labor scheduling tool. Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with a family dining experience. The company states that it updates safety and sanitation procedures in accordance with current CDC, local, and state guidelines. The job posting notes that reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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, must meet state-mandated age requirements applicable to manager positions.
Ability to stand for the 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 with hands, use hands to handle objects, tools, or controls, and bend and stoop.
Ability to taste and smell and to communicate verbally with others.
Ability to use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
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 experience in a family, fast-food, or casual dining restaurant is strongly preferred.
College and/or culinary schooling preferred.

Responsibilities

Support daily restaurant operations and staff, and execute company policies, procedures, programs, and systems.
Contribute to restaurant success by building sales, meeting goals, and driving profitability.
Recruit, interview, train, assign, direct, appraise, reward, and discipline employees in accordance with company policies and applicable laws.
Coach and mentor team members to support their success and guest satisfaction.
Model professional behavior and create a warm, friendly, and hospitable atmosphere.
Occasionally assist team members with category job duties as needed.
Support store sales through 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.
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 monitor daily activities to maintain 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 schedules and sales performance using the company’s labor scheduling tool.
Perform other duties as assigned.