Restaurant Manager

Bob Evans Restaurants•Plymouth, IN

22d•$56,000•Onsite

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff and helps execute 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 guest service, maintaining food quality and cleanliness, and managing operational controls. The posting advertises pay up to $56,000 per year, depending on experience and geographic location or local market demand, along with early closing, no late nights, flexible schedules, work-life balance, and career growth.

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 restaurants serving alcohol, meet the applicable state-mandated age requirements for managers who serve alcohol.

Nice To Haves

At least 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 store sales by ensuring complete and timely execution of corporate and local marketing programs.
Promote 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; reinforce 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 schedules and sales performance using the company’s labor scheduling tool.
Perform other duties as assigned.