General Manager

Bob Evans Restaurants • Paintsville, KY

6d

About The Position

The General Manager oversees the restaurant’s daily operations and staff, ensuring company policies, procedures, programs, and systems are carried out. The role provides leadership, direction, training, and development to direct reports and contributes to sales growth, goal achievement, and restaurant profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager shapes restaurant culture, supports employee engagement and development, and fosters a warm, hospitable atmosphere for guests and staff. The role manages operational performance, guest satisfaction, food quality, cleanliness, safety, costs, inventory, staffing, financial reporting, equipment, facilities, and company assets. The position may occasionally assist team members with their job duties.

Bob Evans describes the position as offering early closing times and no late nights, flexible scheduling, work-life balance, career development, competitive compensation, and health and welfare benefits. The listed pay is up to $70,000 per year, depending on experience and geographic location or local market demand.

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 providing 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.
• Available 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, use hands to handle or feel objects, tools, or controls, bend, and stoop.
• Ability to taste and smell and 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.
• For restaurants serving alcohol, managers must meet applicable state-mandated age requirements for serving alcohol.

Nice To Haves

• Four to six years of experience in a family, fast-food, or casual-dining restaurant is strongly preferred.
• College and/or culinary schooling is preferred.

Responsibilities

• Manage daily restaurant operations and staff, implementing company policies, procedures, programs, and systems.
• Provide leadership, direction, training, and development to direct reports.
• Recruit, interview, hire, train, schedule, assign, and direct employees; appraise performance and administer rewards, discipline, and termination in accordance with company policies and applicable laws.
• Shape the restaurant’s culture and promote employee engagement; coach and mentor team members to support their success and guest satisfaction.
• Model professional behavior and create a warm, friendly, hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team, and communicate corporate programs and initiatives to management and staff.
• Assist team members with their job duties as needed.
• Lead sales-building activities and suggestive selling; maximize table turnover, sales per guest, and sales per hour.
• Greet guests, investigate and resolve food-quality or service issues, and work to satisfy guests.
• Maintain efficient operations, cost controls, and profitability; manage food, labor, carryout, and other controllable costs.
• Ensure compliance with OSHA requirements, local health and safety codes, and company safety and security policies; enforce safe work practices.
• 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 related operational decisions.
• Manage food costs through recipe compliance, portion control, and the weekly inventory process.
• Manage labor costs by optimizing weekly employee and management schedules and monitoring daily schedules and sales performance using 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 or local market demand.
• Health and welfare benefits.
• 401(k) with company match.
• Flexible scheduling.
• Opportunity for development and career growth.
• Early closing and no late nights.
• Work-life balance.

What This Job Offers

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