Restaurant Manager

Bob Evans Restaurants•Fostoria, OH

20d•Onsite

About The Position

This fast-paced restaurant management role supports daily restaurant operations and staff, executes company policies, procedures, programs, and systems, and contributes to sales, goal achievement, and profitability. The posting’s responsibilities section refers to the role as Assistant Manager. The manager leads and develops team members, helps provide a warm and hospitable guest experience, supports marketing and sales-building activities, and monitors food quality, cleanliness, safety, operating costs, and financial performance. The role requires working a variety of shifts and weekends. The company states that it updates safety and sanitation procedures in accordance with current CDC, local, and state guidelines.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Excellent communication, interpersonal, conflict-resolution, 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.
Ability to meet the physical demands of the role, with reasonable accommodations where applicable.

Nice To Haves

At least two years of prior experience in a family, fast-food, or casual dining restaurant is strongly preferred.
College and/or culinary schooling is preferred.

Responsibilities

Support daily restaurant operations and staff, including execution of company policies, procedures, programs, and systems.
Recruit, interview, train, assign, and direct employees; appraise performance; reward and discipline employees; and address complaints and resolve problems.
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 category job duties as needed.
Help build store 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 profit management.
Ensure compliance with OSHA, 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.
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 recipe adherence, 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.
Stand for the entire shift and walk for extended periods; push, lift, carry, and transfer up to 50 pounds; reach, handle objects and controls, bend, and stoop; taste and smell; communicate verbally; use visual abilities; and access all areas of the restaurant.