Restaurant Manager

Bob Evans Restaurants•Defiance, OH

22d•$56,000

About The Position

The Restaurant Manager role supports the restaurant’s daily operations and staff, including execution of Company policies, procedures, programs, and systems. The position contributes to restaurant success by building sales, achieving goals, and driving profitability. The manager helps create a warm, hospitable atmosphere, promotes guest satisfaction, and maintains food quality, cleanliness, safety, and efficient operations. The role includes supervising employees and supporting recruiting, interviewing, training, work direction, performance reviews, rewards and discipline, and complaint resolution. Managers may occasionally help with team members’ category duties. They also support marketing and sales-building efforts, manage guest issues, oversee cash and security procedures, review financial reports and schedules, and control food and labor costs. 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. The role requires standing and walking for long periods, handling objects and controls, and pushing, lifting, carrying, or transferring up to 50 pounds. Reasonable accommodations may be made for individuals with disabilities.

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 with hands; use hands to finger, handle, or feel objects, tools, or controls; bend and stoop; taste and smell; and verbally communicate with others.
Ability to use close, distance, color, and peripheral vision, depth perception, 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 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 create a warm, friendly, hospitable atmosphere.
Occasionally assist team members with category job duties as needed.
Support 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 to achieve guest satisfaction.
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 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 recipe compliance, portion control, and inventory management.
Control labor costs by monitoring daily schedules and sales performance through the Company’s labor scheduling tool.
Perform other duties as assigned.