Restaurant Manager

Bob Evans Restaurants•Willoughby, OH

22d•$56,000•Onsite

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, executing company policies, procedures, programs, and systems. The role contributes to restaurant success by building sales, achieving goals, and improving profitability. The position includes supervising and developing employees, supporting guest satisfaction, maintaining food quality and cleanliness, and helping manage operating costs and controls. Bob Evans highlights early closing with no late nights, flexible schedules, work-life balance, career growth, and benefits.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Excellent communication, interpersonal, conflict-resolution, planning, organization, analytical, problem-solving, and team-building skills.
Dedication to exceptional guest service.
Excellent computer skills and basic personal computer literacy.
Basic business math and accounting skills.
Ability to manage multiple projects and serve as a role model for employee appearance and presentation.
Available 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; reach, handle objects or controls, bend, and stoop.
Ability to taste and smell, 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

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

Recruit, interview, train, assign, and direct employees; appraise performance, reward and discipline employees, address complaints, and resolve problems in accordance with company policies and applicable laws.
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 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.
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 and 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’s labor scheduling tool.
Perform other duties as assigned.