Restaurant Manager

Bob Evans Restaurants • Cape Coral, FL

22d

About The Position

The Restaurant Manager role supports the daily operations and staff of a Bob Evans restaurant, including execution of company policies, procedures, programs, and systems. The position contributes to restaurant success by building sales, meeting goals, and driving profitability. It includes supervisory responsibilities such as hiring, training, directing, and evaluating employees, while coaching team members and supporting guest satisfaction. The manager helps maintain efficient operations, cost controls, food quality, cleanliness, and a safe environment for employees and guests.

Bob Evans describes its purpose as serving high-quality, farm-fresh food and providing guests with a family dining experience. The company emphasizes caring for employees and guests, pride in its culture and community roots, and offering good value. The role may require standing and walking for long periods, lifting or transferring up to 50 pounds, and accessing all areas of the restaurant. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. The company states that 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 providing 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.
• Ability to regularly stand for an entire shift and walk for long periods without resting or sitting.
• Ability to push, lift, carry, and transfer up to 50 pounds.
• Ability to reach with hands; use hands to finger, handle, or feel objects, tools, or controls; and bend and stoop.
• Ability to taste and smell and verbally communicate with others.
• Ability to use close, distance, color, and peripheral vision, depth perception, and adjust focus.
• Ability to freely access all areas of the restaurant, including selling floors, stock areas, and register areas.

Nice To Haves

• A minimum of 2 years of prior experience in a family, fast-food, or casual dining restaurant is strongly preferred.
• College and/or culinary schooling is preferred.
• For restaurants serving alcohol, meeting the state-mandated age requirements applicable to managers who serve alcohol.

Responsibilities

• Carry out supervisory responsibilities 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 help create a warm, friendly, hospitable atmosphere.
• Occasionally assist team members with category job duties as needed.
• Support store sales by ensuring complete and 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 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 to maintain a safe environment for guests and crew members.
• Monitor daily activities to maintain 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 adherence, portion control, and inventory management.
• Control labor costs by monitoring daily schedules and sales performance using the company’s labor scheduling tool.
• Perform other duties as assigned.

Benefits

• Competitive compensation; 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.
• Great work/life balance.

What This Job Offers

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