Restaurant Manager

Bob Evans Restaurants•Avon, OH

22d•$56,000

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, including implementing company policies, procedures, programs, and systems. The role contributes to restaurant success by building sales, achieving goals, and driving profitability. It includes supervising and developing employees, supporting guest satisfaction, maintaining food quality and cleanliness, controlling costs, and ensuring safe and efficient operations. The posting advertises pay up to $56,000 per year, depending on experience and geographic location/local market demand, as well as early closing and 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 and interpersonal skills, including 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 the 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, handle objects, tools, or controls, bend and stoop, and taste and smell.
Ability to communicate verbally and use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
Ability to freely access all areas of the restaurant, including selling floors, stock areas, and register areas.
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

Recruit, interview, train, assign, and direct employees; appraise performance; reward and discipline employees; and address complaints and resolve problems in accordance with company policies and applicable laws.
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 their job duties as needed.
Support sales by ensuring complete and 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 to achieve guest satisfaction.
Help maintain efficient operations, cost controls, and profit management.
Ensure compliance with OSHA requirements, local health and safety codes, and company safety and security policies; promote safe work behaviors.
Monitor daily activities to ensure food quality and cleanliness standards.
Manage day-to-day operations, including 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 daily schedules and sales performance using the company’s labor scheduling tool.
Perform other duties as assigned.