Restaurant Manager

Bob Evans Restaurants•Wilmington, OH

22d•$56,000

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, carrying out company policies, procedures, programs, and systems. The role contributes to restaurant success by building sales, meeting goals, and improving profitability. It includes supervising and developing employees, supporting guest service, maintaining food quality and cleanliness, and managing operational costs and controls. The position requires working a variety of shifts and weekends. The restaurant offers early closing and no late nights, flexible scheduling, and opportunities for career growth. The role is physically active and requires standing for an entire shift, walking for extended periods, and performing the physical tasks described below. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with a family dining experience. The company emphasizes care for guests and team members and connection to its communities. Bob Evans Restaurants, LLC is EEO compliant and participates in E-Verify.

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 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 model appropriate employee appearance and presentation.
Availability to work a variety of shifts and weekends.
For restaurants serving alcohol, meet applicable state-mandated age requirements for serving alcohol in manager positions.

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

Supervise employees in accordance with company policies and applicable laws, including recruiting, interviewing, training, assigning and directing work, appraising performance, rewarding and disciplining employees, and resolving complaints and problems.
Coach and mentor team members to support their success and guest satisfaction.
Model professional behavior and foster a warm, friendly, hospitable atmosphere.
Occasionally assist team members with their job duties as needed.
Help build store sales by ensuring 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.
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.
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 recipe compliance, 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.