Restaurant Manager

Bob Evans Restaurants • Cold Spring, KY

20d

About The Position

The role supports the restaurant’s daily operations and staff, carrying out Company policies, procedures, programs, and systems. It contributes to restaurant success by building sales, meeting goals, and improving profitability. The position includes supervising and developing employees, supporting guest satisfaction, maintaining food quality and cleanliness, and managing operational costs and controls.

The manager helps create a warm, hospitable atmosphere and may assist with team members’ job duties. Responsibilities also include executing marketing programs, building sales, resolving guest concerns, maintaining safe and compliant operations, and overseeing cash control, financial reports, scheduling, inventory, food costs, and labor costs.

Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with a family dining experience. The company highlights its community roots, supportive culture, flexible scheduling, career development, and early closing times with no late nights.

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.
• For alcohol-serving restaurants, meet applicable state-mandated age requirements for serving 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, 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.
• Occasionally assist team members with their job duties as needed.
• Support store sales through 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.
• Assist in maintaining 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 daily operations, follow cash-control and security procedures, review financial reports and schedules, and take appropriate action.
• Control food costs through recipes, portion control, and inventory management.
• Control labor costs by monitoring schedules and sales performance using the company labor-scheduling tool.
• Perform other duties as assigned.

Benefits

• Competitive compensation; pay up to $56,000 per year depending on experience and geographic location/local market demand.
• Health and welfare benefits.
• 401(k) with company match.
• Flexible scheduling.
• Opportunity for development and career growth.
• Early close and no late nights.
• Work/life balance.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED