Bob Evans Restaurants

Compensation

Full Description

Description: The Restaurant Manager position is a key leadership role responsible for the overall success of the restaurant. This includes overseeing all daily operations, managing a team, and ensuring an exceptional dining experience for every guest. The manager will be a strategic leader, focused on driving sales, controlling costs, and maintaining a positive and productive work environment. They will be the face of the restaurant, upholding all company policies, standards, and brand values. This role requires a dynamic and experienced professional who can lead by example, motivate their team, and handle all aspects of restaurant management with integrity and efficiency. Qualifications: • Excellent verbal and written communication skills • Strong interpersonal abilities and a talent for conflict resolution • Superior planning, organizational, and time management skills • A passionate dedication to delivering outstanding guest service • Proficiency in computer software and point-of-sale systems • Proven analytical and problem-solving capabilities • Exceptional team building and leadership skills • Solid understanding of business math and basic accounting principles • Ability to manage and prioritize multiple projects simultaneously • Serves as a role model for professional appearance and conduct • Flexibility to work a variety of shifts, including evenings, weekends, and holidays • High School diploma or equivalent is required • Extensive prior experience in a restaurant management or leadership role is essential • Compliance with all state-mandated age requirements for serving alcohol, where applicable • The requirements listed are representative of the knowledge, skill, and/or ability necessary for the role • Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions • Ability to reach with hands and arms • Use hands to finger, handle, or feel objects, tools, or controls • Ability to bend, stoop, and kneel • Can taste and smell to ensure food quality • Verbally communicate effectively with guests and staff • Use close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus • Ability to freely access all areas of the restaurant, including the dining area, kitchen, stock room, and office Responsibilities: • Direct the daily operations of the restaurant, ensuring the seamless execution of all company policies, procedures, and systems • Drive profitability by building sales, managing costs, and meeting financial goals • Assume supervisory responsibilities in accordance with company policy and applicable laws • Engage in all aspects of people management, including recruiting, interviewing, training, performance appraisals, and resolving employee issues • Mentor and coach team members to foster their professional growth and ensure high levels of guest satisfaction • Model professional behavior, creating a positive and hospitable environment that encourages a high-performing team • Provide hands-on support to team members as needed, assisting with various tasks to ensure smooth operations • Implement and champion sales-building initiatives, including corporate and local marketing programs • Focus on maximizing table turnover, increasing sales per guest, and optimizing sales per hour • Welcome and engage with guests, proactively addressing and resolving any food quality or service issues to ensure 100% guest satisfaction • Maintain efficient operations and effective cost controls, managing profit and loss statements • Ensure full compliance with OSHA, local health and safety codes, and all company security policies • Promote a culture of safety for both guests and crew members by enforcing safe work behaviors • Monitor daily activities to uphold the highest standards of food quality and restaurant cleanliness • Oversee all day-to-day operations, including cash control procedures, financial reporting, and scheduling • Control food costs through strict adherence to recipes, portion control, and inventory management practices • Manage labor costs by monitoring daily schedules and sales performance using the company's labor management tools • Perform all other duties as assigned by management • The physical demands described are representative of those an employee must meet to successfully perform the essential functions of this job • Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions • Stand and walk for extended periods throughout the entire shift • Lift, push, and carry up to 50 pounds Benefits: • Competitive compensation with pay up to $56,000 per year, based on experience and geographic location • Flexible scheduling options • Excellent work/life balance • Significant opportunities for career growth and advancement • Comprehensive health and welfare benefits package • 401(k) retirement plan with an employer match