Restaurant Manager

Bob Evans Restaurants•Wadsworth, OH

22d•$56,000

About The Position

The Assistant Manager supports 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, achieving goals, and improving profitability. It includes supervising, recruiting, interviewing, training, coaching, and evaluating employees; supporting guest satisfaction; executing marketing and sales-building activities; and maintaining safe, clean, and efficient restaurant operations. The manager also monitors financial reports, schedules, cash and security procedures, food and labor costs, recipes, portion control, and inventory. Other duties may be assigned. Bob Evans describes its purpose as serving high-quality, farm-fresh food and providing guests with a family dining experience. The company emphasizes care for employees and guests, community roots, and a friendly, hospitable atmosphere. Safety and sanitation procedures are updated to follow current CDC, local, and state guidelines.

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, compliance with state-mandated age requirements applicable to manager positions.

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

Supervise employees in accordance with company policies and applicable laws, including recruiting, interviewing, training, assigning and directing work, appraising performance, rewarding and disciplining employees, and resolving complaints and problems.
Coach and mentor team members to support their success and guest satisfaction.
Model professional behavior and foster a warm, friendly, hospitable atmosphere.
Assist team members with their job duties as needed.
Help build store sales by ensuring 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.
Meet and greet guests, investigate food quality and service issues, and resolve them 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; promote safe work behaviors.
Monitor daily activities to maintain food quality and cleanliness standards.
Manage daily 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.