Restaurant Manager

Bob Evans Restaurants•Tampa, FL

22d•$56,000

About The Position

The Assistant Manager is a fast-paced role supporting the restaurant’s daily operations and staff. The position helps execute company policies, procedures, programs, and systems, and contributes to restaurant success by building sales, meeting goals, and improving profitability. The role includes supervising, coaching, and developing employees; supporting guest satisfaction; maintaining food quality, cleanliness, safety, and security standards; and monitoring sales, costs, schedules, and financial performance. The posting advertises pay up to $56,000 per year, depending on experience and geographic location or local market demand. It also highlights early closing with 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 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, meeting applicable state-mandated age requirements for managers who serve alcohol.

Nice To Haves

At least two years of 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 create a warm, friendly, hospitable atmosphere.
Occasionally assist team members with their job duties.
Support sales by ensuring 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 by following 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.