Restaurant Manager

Bob Evans Restaurants•Bloomington, MN

22d•$56,000

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, ensuring execution of company policies, procedures, programs, and systems. The role contributes to restaurant success by building sales, achieving goals, and improving profitability. It includes supervisory responsibilities, employee coaching, guest service, sales-building activities, operational and cost controls, and compliance with safety and cleanliness standards. The position may occasionally assist team members with their duties and perform other duties as assigned. Bob Evans describes its purpose as serving high-quality, farm-fresh food and providing guests with a family dining experience in a welcoming, community-minded culture. The company offers competitive compensation, flexible scheduling, development and career growth opportunities, health and welfare benefits, and a 401(k) with company match. The advertised pay is up to $56,000 per year, depending on experience and geographic location/local market demand. The posting also highlights early closing and no late nights, flexible schedules, and work/life balance. The job requires standing and walking for long periods, lifting and transferring up to 50 pounds, reaching, handling objects or controls, bending and stooping, tasting and smelling, verbal communication, and visual abilities. Employees must be able to access all areas of the restaurant. Reasonable accommodations may be made for individuals with disabilities. Bob Evans 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 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.
For manager positions at restaurants serving alcohol, compliance with applicable state-mandated age requirements to serve alcohol.

Nice To Haves

A minimum of 2 years of prior experience in a family, fast-food, or casual-dining restaurant is strongly preferred.
College and/or culinary schooling preferred.

Responsibilities

Support daily restaurant operations and staff, including execution of company policies, procedures, programs, and systems.
Exercise supervisory responsibilities 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 job success and guest satisfaction.
Model professional behavior and create a warm, friendly, and 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 with guest satisfaction as the goal.
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 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 schedules and sales performance using the company’s labor scheduling tool.
Perform other duties as assigned.