Restaurant Manager

Bob Evans Restaurants•Weirton, WV

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, meeting goals, and driving profitability. It includes supervisory duties and helping maintain a warm, hospitable atmosphere, high guest satisfaction, quality food, cleanliness, and safe operations. The position may occasionally assist team members with their job duties as needed.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Excellent communication and interpersonal skills, including 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.
Ability to stand and walk for long periods throughout the shift without sitting or resting.
Ability to push, lift, carry, and transfer up to 50 pounds; reach, handle objects, 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 areas of the restaurant, including selling floors, stock area, and register area.

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 preferred.

Responsibilities

Recruit, interview, train, assign, and direct employees; appraise performance, reward and discipline employees, and address complaints and problems in accordance with company policies and applicable laws.
Coach and mentor team members to support their success and guest satisfaction.
Model professional behavior and create a warm, friendly, hospitable atmosphere.
Assist team members with their job duties as needed.
Build store 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.
Meet and greet guests and investigate and resolve food quality or service issues.
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; 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’s labor scheduling tool.
Perform other duties as assigned.