Restaurant Manager

Bob Evans Restaurants•Orange Township, OH

22d•$56,000•Onsite

About The Position

This fast-paced restaurant management role supports daily restaurant operations and staff, including executing company policies, procedures, programs, and systems. The manager contributes to restaurant success by building sales, achieving goals, and improving profitability. The posting describes supervisory duties, guest service, sales, operational controls, food quality, cleanliness, and safety responsibilities. Bob Evans emphasizes high-quality farm-fresh food, family dining, and taking care of guests and team members. The position pays up to $56,000 per year, depending on experience and geographic location/local market demand. The posting highlights early closing with no late nights, flexible schedules, work-life balance, career growth, and benefits. It requires a high school diploma or equivalent and prior leadership experience. Two years of restaurant experience is strongly preferred; college and/or culinary schooling is also preferred. The job requires standing for an entire shift and walking for long periods, as well as pushing, lifting, carrying, and transferring up to 50 pounds. 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 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 an 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.
Ability to taste and smell and to communicate verbally.
Ability to use close, distance, color, peripheral, and depth vision, and adjust focus.
Ability to freely access all areas of the restaurant, including selling floors, stock areas, and register areas.

Nice To Haves

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

Responsibilities

Perform 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; 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 that encourages employees to do their best.
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 the goal of 100% guest satisfaction.
Assist in maintaining 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 to maintain a safe environment for guests and crew members.
Monitor daily activities to ensure 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 daily schedules and sales performance using the company labor scheduling tool.
Perform other duties as assigned.