Restaurant Manager

Bob Evans Restaurants•Madison Heights, MI

22d•$56,000•Onsite

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, including implementing company policies, procedures, programs, and systems. The role contributes to restaurant success by building sales, meeting goals, and improving profitability. It includes supervising and developing employees, supporting guest satisfaction, maintaining food quality and cleanliness, and managing operational costs and safety. The posting also highlights early closing with no late nights, flexible schedules, work-life balance, career growth, and benefits.

Requirements

Excellent communication, interpersonal, conflict-resolution, planning, and organizational skills.
Dedication to exceptional guest service.
Excellent computer skills and basic personal computer literacy.
Strong analytical and problem-solving skills.
Strong team-building ability.
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 is required.
For restaurants serving alcohol, meet state-mandated age requirements applicable to managers.
Ability to stand for an entire shift and walk for long periods without sitting or resting.
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, peripheral, and depth vision and adjust focus.
Ability to access all restaurant areas, including selling floors, stock areas, and register areas.

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

Recruit, interview, train, assign, direct, evaluate, reward, and discipline employees in accordance with company policies and applicable laws; 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.
Support sales by ensuring 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.
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; reinforce safe work behaviors.
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.