Restaurant Manager

Bob Evans Restaurants • Eaton, 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 contributes to restaurant success by building sales, achieving goals, and improving profitability. It includes supervising, coaching, and mentoring team members; supporting guest satisfaction; executing marketing and sales-building activities; and maintaining effective operations, cost controls, food quality, cleanliness, and safety. The position may occasionally assist with team members’ job duties as needed, and includes other duties as assigned.

Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with a family dining experience. The company emphasizes taking care of employees and guests, serving communities, and offering career development. The position offers flexible scheduling and an early-close, no-late-nights environment. Pay is up to $56,000 per year depending on experience and geographic location/local market demand.

The role requires standing and walking for extended periods, lifting and transferring up to 50 pounds, and performing other physical activities described below. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

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 organizational 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 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 with hands; use hands to finger, handle, or feel objects, tools, or controls; and bend and stoop.
• Ability to taste and smell and to communicate verbally with others.
• Ability to use close, distance, color, and peripheral vision, depth perception, and adjust focus.
• Ability to access all areas of the restaurant, including selling floors, stock areas, and register areas.

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 is preferred.

Responsibilities

• Supervise employees in accordance with company policies and applicable laws, including recruiting, interviewing, training, assigning and directing work, appraising performance, rewarding and disciplining employees, and resolving complaints and problems.
• Coach and mentor team members to support employee 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.
• Support store sales by ensuring timely and complete 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 or service issues to achieve guest satisfaction.
• Help maintain efficient operations, appropriate cost controls, and profit management.
• Ensure compliance with OSHA requirements, local health and safety codes, and company safety and security policies.
• Enforce safe work behaviors to maintain a safe environment 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 by following recipes, portion control, and inventory management.
• Control labor costs by monitoring daily schedules and sales performance using the company labor scheduling tool.
• Perform other duties as assigned.

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.
• Work-life balance.

What This Job Offers

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