Restaurant Manager

Bob Evans Restaurants•Sun City Center, FL

22d•$56,000•Onsite

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, executing company policies, procedures, programs, and systems. The role helps build sales, meet goals, and improve profitability while coaching team members and delivering a warm, hospitable guest experience. Responsibilities also include maintaining food quality and cleanliness, managing costs and operations, and meeting applicable safety and security requirements. The posting advertises pay up to $56,000 per year, depending on experience and geographic location/local market demand, 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 for employee appearance and presentation.
Availability to work a variety of shifts and weekends.
For restaurants that serve alcohol, meet applicable state-mandated age requirements for managers who serve alcohol.
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, use hands to finger, handle, or feel objects, tools, or controls, and bend and stoop.
Ability to taste and smell, communicate verbally, and use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
Ability to access all areas of the restaurant, including selling floors, stock areas, and register areas.

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 preferred.

Responsibilities

Recruit, interview, train, assign, and direct employees; appraise performance, recognize and discipline employees, and address complaints and problems in accordance with company policy and applicable law.
Coach and mentor team members to support their success and guest satisfaction.
Model professional behavior and foster a warm, friendly, hospitable atmosphere.
Occasionally assist team members with their job duties as needed.
Help build store sales through timely execution of corporate and local marketing programs, sales-building activities, and suggestive selling.
Maximize table turnover, sales per guest, and sales per hour.
Greet guests and investigate and resolve food-quality or service issues to achieve guest satisfaction.
Support 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.
Monitor daily activities to maintain food-quality and cleanliness standards.
Manage day-to-day operations, follow cash-control and security procedures, review financial reports and schedules, and take appropriate action.
Control food costs by following recipes, portion-control practices, and inventory-management procedures.
Control labor costs by monitoring schedules and sales performance using the company’s labor-scheduling tool.
Perform other duties as assigned.