Restaurant Manager

Description:

Seeking a dedicated and experienced Restaurant Manager to lead the team at Bob Evans Restaurants. The ideal candidate will oversee all aspects of daily restaurant operations, ensuring the execution of company policies, procedures, and programs. This role involves providing leadership, training, and development to all staff members while driving sales and profitability. The General Manager is a key player in shaping the restaurant's culture and ensuring a high level of employee engagement and guest satisfaction.

Qualifications:

• Exceptional communication and interpersonal skills, with the ability to resolve conflicts effectively.
• Strong organizational and planning capabilities.
• A commitment to delivering outstanding guest service.
• Proficiency in computer applications.
• Excellent analytical and problem-solving abilities.
• Proven ability to build and lead a strong team.
• Competence in basic business math and accounting.
• Basic computer literacy.
• Capable of managing multiple projects simultaneously.
• Acts as a role model for professional appearance and conduct.
• High School diploma or equivalent is required.
• Previous experience in a leadership or management role is essential.
• Must meet all state-mandated age requirements for serving alcohol in applicable restaurants.
• The candidate should be able to push, lift, carry, and transfer up to 50 pounds.
• Must be able to reach with hands, and use hands to finger, handle, or feel objects, tools, or controls.
• Ability to taste and smell.
• Capable of verbal communication with others.
• Must possess 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 selling floor, stock area, and register area.

Benefits:

• Competitive pay, with potential earnings up to $70,000 annually, based on experience and geographic location.
• Focus on a healthy work-life balance.
• Significant opportunities for career advancement.
• Comprehensive benefits package, including 401(k) with company match.
• Flexible scheduling options.
• Opportunities for professional development and career growth.
• Availability to work various shifts, including weekends, is a must.

Responsibilities:

• Manage all daily operations and staff, ensuring adherence to all company policies and procedures.
• Provide leadership, guidance, and training to all direct reports.
• Drive restaurant success by increasing sales, meeting financial goals, and enhancing profitability.
• Exercise management responsibilities, including recruiting, hiring, training, and performance management of employees.
• Address and resolve employee complaints and problems, including disciplinary actions and terminations.
• Foster a positive and engaging work environment that encourages employees to perform at their best.
• Mentor and coach team members to ensure their success and to guarantee guest satisfaction.
• Model professional behavior and maintain a warm, hospitable atmosphere.
• Communicate sales performance and anticipated variances to the management team.
• Implement corporate programs and initiatives throughout the restaurant.
• Occasionally assist team members with their duties as needed.
• Lead sales-building activities and promote suggestive selling.
• Optimize table turnover, sales per guest, and hourly sales.
• Greet and interact with guests, and resolve any food quality or service issues to ensure 100% guest satisfaction.
• Maintain efficient operations and effective cost controls.
• Ensure compliance with OSHA, health, and safety regulations.
• Enforce safe work practices to create a secure environment for both guests and staff.
• Monitor daily activities to uphold quality food and cleanliness standards.
• Oversee day-to-day operations, including cash control, inventory management, and labor cost control.
• Manage the P&L by controlling food, labor, carryout, and other costs.
• Control food costs by ensuring adherence to recipes and portion control, and by managing the weekly inventory process.
• Manage labor costs by optimizing weekly schedules and monitoring daily performance through the company’s scheduling tool.
• Ensure the proper use and maintenance of all restaurant equipment and assets.
• Perform other duties as assigned.
• Must be able to stand for the entire shift and walk for long periods without sitting.