Restaurant Manager

Bob Evans Restaurants•Canton, OH

22d•$56,000

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, including execution of Company policies, procedures, programs, and systems. The role contributes to restaurant success by building sales, achieving goals, and driving profitability. It includes supervising and developing employees, supporting guest satisfaction, maintaining food quality and cleanliness, and helping control costs and operations. Bob Evans describes its purpose as serving high-quality, farm-fresh food and providing guests with a family dining experience. The company emphasizes care for employees and guests, community roots, and its culture. The position offers pay up to $56,000 per year, depending on experience and geographic location or local market demand. The posting also highlights early closing with no late nights, flexible schedules, work-life balance, career growth, and benefits. The role requires standing for the entire shift and walking for extended periods, as well as pushing, lifting, carrying, and transferring up to 50 pounds. Reasonable accommodations may be made for individuals with disabilities to perform essential functions. Bob Evans says it updates safety and sanitation procedures to follow current CDC, local, and state guidelines.

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 providing 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 model appropriate 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 rest or sitting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach, handle objects, tools, or controls, bend and stoop, taste and smell, and verbally communicate.
Ability to use close, distance, color, and peripheral vision; depth perception; and focus adjustment.
Ability to freely access all restaurant areas, including selling floors, stock areas, and register areas.
For restaurants serving alcohol, managers must meet applicable state-mandated age requirements for serving alcohol.

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

Carry out supervisory responsibilities in accordance with Company policies and applicable laws.
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 that encourages employees to do their best.
Occasionally assist team members with their job duties as needed.
Help build 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 to achieve guest satisfaction.
Help maintain efficient operations, appropriate 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 to maintain a safe environment for guests and crew members.
Monitor daily activities to ensure food quality and cleanliness standards.
Control day-to-day operations by following cash-control and security procedures, reviewing financial reports and schedules, and taking appropriate action.
Control food costs by following recipes, portion-control practices, and inventory-management procedures.
Control labor costs by monitoring daily schedules and sales performance using the Company’s labor-scheduling tool.
Perform other duties as assigned.