Restaurant Manager

Bob Evans Restaurants•Town of Naples, NY

22d•$56,000

About The Position

The Restaurant Manager role supports the restaurant’s daily operations and staff, including execution of company policies, procedures, programs, and systems. The position contributes to restaurant success by building sales, meeting goals, and improving profitability. It includes supervising, recruiting, interviewing, training, assigning, directing, and evaluating employees; coaching and mentoring team members; and helping create a warm, professional, hospitable environment for employees and guests. The manager helps execute marketing and sales-building activities, meet and resolve guest concerns, maintain efficient operations and cost controls, and ensure food quality, cleanliness, safety, and security standards. Responsibilities also include managing cash-control procedures, reviewing financial reports and schedules, controlling food and labor costs, and carrying out other assigned duties. The posting notes early closing and no late nights, flexible schedules, and opportunities for career growth. The employer updates safety and sanitation procedures to follow 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 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 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, bend and stoop, taste and smell, and communicate verbally.
Ability to use close, distance, color, and peripheral vision; depth perception; and adjust focus.
Ability to access all restaurant areas, 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 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 problems.
Coach and mentor team members to support employee 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 by ensuring 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.
Help maintain efficient operations, cost controls, and profitability.
Ensure compliance with OSHA requirements, local health and safety codes, and company safety and security policies.
Promote safe work behaviors for guests and crew members.
Monitor daily activities to maintain food-quality and cleanliness standards.
Manage daily operations, including cash-control and security procedures; review financial reports and schedules and take 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’s labor-scheduling tool.
Perform other duties as assigned.