Restaurant Manager

Bob Evans Restaurants•Athens, OH

22d•$56,000

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, executing company policies, procedures, programs, and systems. The role helps build sales, achieve goals, and improve restaurant profitability while coaching team members and maintaining a hospitable guest experience. It also supports efficient operations, cost controls, food quality, cleanliness, and compliance with safety and security requirements.

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.
For restaurants serving alcohol, meet applicable state-mandated age requirements for serving alcohol.

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

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.
Occasionally assist team members with their job duties as needed.
Help build store sales by ensuring timely execution of corporate and local marketing programs.
Lead sales-building activities and suggestive selling.
Maximize table turnover, sales per guest, and sales per hour.
Meet and greet guests, investigate food-quality or service issues, and work toward guest satisfaction.
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 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 recipes, 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.