Restaurant Manager

Bob Evans Restaurants • Elyria, OH

22d

About The Position

The Assistant Manager supports the restaurant’s daily operations and staff, ensuring execution of 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 controls. The position may occasionally assist team members with their duties and perform other tasks as assigned.

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.
• 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.
• Ability to reach, use hands to finger, handle, or feel objects, tools, or controls, and bend and stoop.
• Ability to taste and smell and communicate verbally.
• Close, distance, color, and peripheral vision; depth perception; and ability to 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 is preferred.
• For restaurants serving alcohol, meeting state-mandated age requirements for serving alcohol.

Responsibilities

• Recruit, interview, train, assign, and direct employees; appraise performance, recognize and discipline employees, and address complaints and problems.
• Coach and mentor team members to support their success and guest satisfaction.
• Model professional behavior and foster a warm, friendly, hospitable atmosphere.
• Occasionally assist team members with their job duties.
• Support store sales through complete and 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 and investigate and resolve food-quality and service issues.
• 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 practices.
• 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 recipe adherence, portion control, and inventory management.
• Control labor costs by monitoring schedules and sales performance using the company labor-scheduling tool.
• Perform other duties as assigned.

Benefits

• Competitive compensation; 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED