Restaurant Manager

Bob Evans Restaurants•Saginaw, TX

22d•$56,000

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, and helps execute company policies, procedures, programs, and systems. The role contributes to restaurant success by building sales, achieving goals, and improving profitability. It includes supervising employees, supporting guest service, monitoring food quality and cleanliness, and managing day-to-day restaurant operations. The posting 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 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 in 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 resting or sitting.
Ability to push, lift, carry, and transfer up to 50 pounds; reach; handle objects, tools, or controls; bend and stoop; taste and smell; communicate verbally; and use a range of visual abilities.
Ability to access all restaurant areas, including selling floors, stock areas, and register areas.
For restaurants serving alcohol, managers must meet applicable state-mandated age requirements.

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 job success and guest satisfaction.
Model professional behavior and foster a warm, friendly, hospitable atmosphere.
Occasionally assist team members with their job duties.
Support 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, investigate food quality or service issues, and resolve them with the goal of 100% guest satisfaction.
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 ensure food quality and cleanliness standards.
Control day-to-day 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 daily schedules and sales performance using the company’s labor-scheduling tool.
Perform other duties as assigned.