Restaurant Manager

Bob Evans Restaurants•Clermont, FL

22d•$56,000

About The Position

The Restaurant Manager role supports the restaurant’s daily operations and staff, including the execution of company policies, procedures, programs, and systems. The position contributes to restaurant success by building sales, achieving goals, and driving profitability. It includes supervising and developing employees, supporting guest satisfaction, maintaining food quality and cleanliness, and managing costs and operational controls. The role is fast-paced and may occasionally involve assisting team members with their duties. The position requires working a variety of shifts and weekends. The posting highlights early closing with no late nights, flexible schedules, work-life balance, and career growth. Physical requirements include standing and walking for extended periods, handling up to 50 pounds, and accessing all restaurant areas.

Requirements

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.
High school diploma or equivalent.
Prior experience in a leadership role is required.
For restaurants serving alcohol, compliance with 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 preferred.

Responsibilities

Recruit, interview, train, assign, and direct employees; appraise performance; reward and discipline employees; and address complaints and resolve problems in accordance with company policies and applicable laws.
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.
Support restaurant sales by ensuring 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 profitability.
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.
Control day-to-day operations by following 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 daily schedules and sales performance using the company’s labor scheduling tool.
Perform other duties as assigned.