General Manager

Bob Evans Restaurants • Warren, PA

7d

About The Position

The General Manager leads the day-to-day operations and staff of a Bob Evans restaurant, ensuring that company policies, procedures, programs, and systems are carried out. The role provides leadership, direction, training, and development to direct reports and contributes to restaurant success by building sales, achieving goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager oversees restaurant staffing and performance, shapes an engaged team culture, and helps create a warm, hospitable atmosphere for guests. The role manages operational and financial performance, including food and labor costs, inventory, schedules, cash controls, and financial reports. It also ensures food quality, cleanliness, safety, security, facility, equipment, and company asset standards are maintained.

Bob Evans describes its purpose as serving high-quality, farm-fresh food and providing guests with a family dining experience. The company emphasizes care for employees and guests, community roots, and a culture focused on quality and value. The posting advertises pay up to $70,000 per year depending on experience and geographic location/local market demand, early closing with no late nights, work-life balance, benefits, flexible scheduling, and opportunities for development and career growth. The position requires availability for a variety of shifts and weekends.

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.
• Availability to work a variety of shifts and weekends.
• Ability to stand for an entire shift and walk for long periods without rest or sitting.
• Ability to push, lift, carry, and transfer up to 50 pounds.
• Ability to reach with hands and use hands to finger, handle, or feel objects, tools, or controls.
• Ability to bend and stoop.
• Ability to taste and smell.
• Ability to communicate verbally with others.
• Ability to use close, distance, color, and peripheral vision; perceive depth; and adjust focus.
• Ability to access all areas of the restaurant, including selling floors, stock areas, and register areas.

Nice To Haves

• A minimum of 4–6 years of experience in a family, fast-food, or casual dining restaurant is strongly preferred.
• College and/or culinary schooling preferred.

Responsibilities

• Manage daily restaurant operations and staff, executing company policies, procedures, programs, and systems.
• Lead, direct, train, and develop direct reports and other team members.
• Recruit, interview, hire, train, assign, and direct employees; appraise performance and administer rewards, discipline, and termination in accordance with company policies and applicable laws.
• Build a positive restaurant culture and promote employee engagement through coaching and mentoring.
• Model professional behavior and create a warm, friendly, hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team, and cascade corporate programs and initiatives to managers and staff.
• Assist team members with category job duties when needed.
• Lead sales-building activities and suggestive selling; maximize table turnover, sales per guest, and sales per hour.
• Meet and greet guests, investigate and resolve food-quality and service issues, and work to satisfy guests.
• 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 behaviors.
• Monitor daily activities to maintain food-quality and cleanliness standards.
• Oversee cash-control and security procedures, inventory, food and labor management, financial reports, schedules, and appropriate operational responses.
• Manage profit and loss, including food costs, labor costs, carryout costs, and other controllable expenses.
• Control food costs by following recipes and portion-control standards and completing the weekly inventory process.
• Manage labor costs by optimizing weekly employee and manager schedules and monitoring daily schedules and sales performance with the company labor-scheduling tool.
• Ensure proper use of restaurant equipment and maintain the facility and company assets.
• Perform other duties as assigned.

Benefits

• Competitive compensation, with pay up to $70,000 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