Restaurant Manager

Bob Evans Restaurants•Brook Park, OH

22d•$56,000

About The Position

This fast-paced restaurant leadership role supports daily restaurant operations and staff, including the execution of company policies, procedures, programs, and systems. The position contributes to restaurant success by building sales, achieving goals, and improving profitability. Responsibilities include supervising and developing employees, supporting guest satisfaction, maintaining food quality and cleanliness, and managing costs and operational controls. The posting lists the title as Restaurant Manager, while the responsibilities section describes the position as Assistant Manager.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Excellent communication and interpersonal skills, including 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 mathematics and accounting skills.
Ability to manage multiple projects.
Ability to serve as a role model in employee appearance and presentation.
Availability to work a variety of shifts and weekends.
For restaurants serving alcohol, meet the state-mandated age requirements applicable to managers.
Ability to stand for an entire shift and walk for extended periods without resting or sitting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach, handle objects, tools, or controls, bend and stoop, and taste and smell.
Ability to communicate verbally and use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
Ability to access all areas of the restaurant, including selling floors, stock areas, and register areas.

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 foster a warm, friendly, and hospitable atmosphere.
Occasionally assist team members with their job duties as needed.
Support store sales by ensuring 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.
Greet guests and investigate and resolve food-quality or service issues.
Help maintain efficient operations, cost controls, and profitability.
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.
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 compliance, 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.