Restaurant Manager

Bob Evans Restaurants•Owosso, MI

22d•$56,000

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, achieving goals, and improving profitability. It includes supervising employees, supporting team development and guest satisfaction, assisting with marketing and sales-building activities, maintaining efficient operations and cost controls, and ensuring food quality, cleanliness, safety, and security standards. The posting highlights early closing with no late nights, flexible schedules, work-life balance, career growth, and benefits.

Requirements

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.
High school diploma or equivalent.
Prior experience in a leadership role is required.

Nice To Haves

At least two 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, 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 their job duties as needed.
Help build sales by ensuring timely and complete 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 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 ensure food quality and cleanliness standards.
Manage 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 daily schedules and sales performance using the company’s labor-scheduling tool.
Perform other duties as assigned.