Restaurant Manager

Bob Evans Restaurants•Jefferson Township, OH

22d•$56,000

About The Position

This fast-paced restaurant management role supports daily restaurant operations and staff, including execution of company policies, procedures, programs, and systems. The manager contributes to restaurant success by building sales, achieving goals, and improving profitability. The role includes supervising and developing employees, supporting guest satisfaction, maintaining food quality and cleanliness, and controlling operating costs. The posting emphasizes early closing with no late nights, flexible schedules, work-life balance, and career growth.

Requirements

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.
High school diploma or equivalent.
Prior experience in a leadership role.
For manager positions at restaurants serving alcohol, compliance with applicable state-mandated age requirements.

Nice To Haves

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

Responsibilities

Recruit, interview, train, assign, direct, evaluate, reward, and discipline employees in accordance with company policies and applicable laws.
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.
Support 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 profitability.
Ensure compliance with OSHA requirements, local health and safety codes, and company safety and security policies.
Enforce safe work practices for guests and crew members.
Monitor daily activities to ensure 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 adherence, portion control, and inventory management.
Control labor costs by monitoring schedules and sales performance using the company labor-scheduling tool.