Restaurant Manager

Bob Evans Restaurants•Ann Arbor, MI

22d•$56,000

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, achieving goals, and improving profitability. It includes supervising, coaching, and mentoring team members; supporting guest service; helping execute marketing and sales-building activities; and maintaining efficient, safe, and quality-focused operations. The position may occasionally assist with team members’ job duties as needed. The role requires working a variety of shifts and weekends. The posting highlights early closing and no late nights, flexible schedules, work/life balance, career growth, and benefits including a 401(k) with employer match. Pay is up to $56,000 per year, depending on experience and geographic location/local market demand. The job involves standing for an entire shift and walking for extended periods, pushing, lifting, carrying, and transferring up to 50 pounds, reaching, handling objects and controls, bending and stooping, tasting and smelling, communicating verbally, using a range of visual abilities, and accessing all areas of the restaurant. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. The company says 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 applicable state-mandated age requirements for managers who serve alcohol.

Nice To Haves

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

Responsibilities

Supervise employees 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 their success and guest satisfaction.
Model professional behavior and foster a warm, friendly, and hospitable atmosphere.
Occasionally assist team members with their 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 to achieve guest satisfaction.
Help 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 daily 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 schedules and sales performance using the Company’s labor-scheduling tool.
Perform other duties as assigned.