Restaurant Manager

Bob Evans Restaurants•Fredericksburg, TX

22d•$56,000

About The Position

The Restaurant Manager role supports the restaurant’s daily operations and staff, and oversees execution of company policies, procedures, programs, and systems. The position contributes to restaurant success by building sales, meeting goals, and improving profitability. Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with a family dining experience in a culture grounded in caring for employees, guests, and local communities. The role includes supervisory duties such as recruiting, interviewing, training, assigning and directing work, appraising performance, rewarding and disciplining employees, and resolving complaints and problems. Managers coach and mentor team members, model professional and hospitable conduct, and may occasionally assist with team members’ job duties. The manager supports sales and marketing programs, guest satisfaction, efficient operations, cost controls, food quality, cleanliness, and compliance with safety requirements. The role also involves monitoring operational and financial performance, cash and security procedures, inventory, recipes and portion control, and labor schedules. The posting advertises pay up to $56,000 per year depending on experience and geographic location/local market demand, early closing with no late nights, flexible schedules, work-life balance, career growth, and benefits including a 401(k) with employer match. The job requires standing and walking for long periods, lifting and transferring up to 50 pounds, and accessing all areas of the restaurant. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

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 resting or sitting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach, use hands to finger, handle, or feel objects, tools, or controls, and bend and stoop.
Ability to taste and smell and to communicate verbally.
Ability to use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
Ability to access all areas of the restaurant, including selling floors, stock area, and register area.

Nice To Haves

At least two years of experience in a family, fast-food, or casual dining restaurant is strongly preferred.
College and/or culinary schooling is 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 employee success and guest satisfaction.
Model professional behavior and create a warm, friendly, hospitable atmosphere.
Occasionally assist team members with their job duties.
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.
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 ensure food quality and cleanliness standards.
Control day-to-day operations, including 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 daily schedules and sales performance using the company’s labor scheduling tool.
Perform other duties as assigned.