Restaurant Manager

Bob Evans Restaurants • Fort Mitchell, KY

22d • $56,000 • Onsite

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, including carrying out company policies, procedures, programs, and systems. The role contributes to restaurant success by building sales, meeting goals, and improving profitability. It includes supervising, recruiting, interviewing, training, coaching, and evaluating employees; supporting guest satisfaction; maintaining food quality, cleanliness, safety, and security standards; and managing daily operations, costs, and performance. The position may occasionally assist team members with their duties and perform other assigned tasks.

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 serving alcohol, compliance with state-mandated age requirements for managers who serve alcohol.

Nice To Haves

• A minimum of 2 years of experience in a family, fast-food, or casual dining restaurant is strongly preferred.
• College and/or culinary schooling 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; address complaints; and resolve problems.
• 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 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 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 for guests and crew members.
• Monitor daily activities to maintain food quality and cleanliness standards.
• Control daily operations by following cash-control and security procedures, reviewing financial reports and schedules, and taking 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.

Benefits

• Competitive compensation, with 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.
• Work-life balance.

What This Job Offers

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