Restaurant Manager

Bob Evans Restaurants•Johnson, KS

22d

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, carrying out company policies, procedures, programs, and systems. The role contributes to restaurant success by building sales, achieving goals, and improving profitability. The manager helps create a welcoming dining experience, coaches team members, resolves guest concerns, and maintains food quality, cleanliness, safety, and efficient operations. The position involves supervising employees, supporting recruitment and training, directing and evaluating work, and addressing performance and workplace concerns. It also includes monitoring sales, labor, food costs, inventory, cash controls, financial reports, and schedules. The role may occasionally assist with other team members’ duties. The job requires standing and walking for extended periods, handling items weighing 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. Bob Evans updates safety and sanitation procedures in accordance with 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 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 managers serving alcohol.

Nice To Haves

At least 2 years of prior experience in a family, fast-food, or casual dining restaurant is strongly preferred.
College and/or culinary schooling preferred.

Responsibilities

Supervise employees in accordance with company policies and applicable laws, including recruiting, interviewing, training, assigning and directing work, appraising performance, and addressing complaints and problems.
Coach and mentor team members to support their success and guest satisfaction.
Model professional behavior and help create a warm, friendly, hospitable atmosphere.
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, cost controls, and profit management.
Ensure compliance with OSHA requirements, local health and safety codes, and company safety and security policies.
Promote safe work behaviors for guests and crew members.
Monitor daily activities to ensure food quality and cleanliness standards.
Manage day-to-day operations by following 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 daily schedules and sales performance using the company’s labor scheduling tool.

Benefits

Competitive compensation, with pay up to $56,000 per year depending on experience and geographic location/local market demand.
Health and welfare benefits.
401(k) with company match.
Flexible scheduling.
Opportunity for development and career growth.
Early close and no late nights.
Great work/life balance.

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