Restaurant Manager

Bob Evans Restaurants • East Liverpool, OH

22d • $56,000 • Onsite

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, including carrying out company policies, procedures, programs, and systems. The role contributes to restaurant success by building sales, achieving goals, and improving profitability. The position involves supervising, coaching, and mentoring employees while helping maintain a warm, hospitable atmosphere and strong guest satisfaction. It also supports efficient operations, cost controls, food quality, cleanliness, and compliance with safety requirements. The posting describes the role as offering early closing times, no late nights, flexible schedules, work-life balance, career growth, and benefits.

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 model appropriate employee appearance and presentation.
• Availability to work a variety of shifts and weekends.
• Ability to stand for an 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, handle objects, tools, or controls, bend, and stoop; ability to taste and smell and communicate verbally.
• Ability to use close, distance, color, peripheral, and depth vision and adjust focus.
• Ability to access all areas of the restaurant, including selling floors, stock area, and register area.

Nice To Haves

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

Responsibilities

• Recruit, interview, and train employees; assign and direct work; appraise performance; reward and discipline employees; address complaints; and resolve problems.
• Coach and mentor team members to support their success and guest satisfaction.
• Model professional behavior and create a warm, friendly, hospitable atmosphere.
• Occasionally assist team members with their job duties as needed.
• Help build 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.
• Help 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 for guests and crew members.
• 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 recipe compliance, portion control, and inventory management.
• Control labor costs by monitoring schedules and sales performance using the company labor scheduling tool.
• Perform other duties as assigned.

Benefits

• Competitive compensation, with pay up to $56,000 per year depending on experience and geographic location/local market demand.
• Health and welfare benefits.
• 401(k) with company match.
• Flexible scheduling.
• Opportunity for development and career growth.
• Early close and no late nights.
• Work-life balance.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED