General Manager

Bob Evans Restaurants • Cincinnati, OH

7d

About The Position

The General Manager oversees the restaurant’s daily operations and staff, carrying out company policies, procedures, programs, and systems. The role provides leadership, direction, training, and development to direct reports and supports restaurant success by building sales, achieving goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The position includes employee-management responsibilities in accordance with company policies and applicable laws, including recruiting, hiring, training, assigning and directing work, appraising performance, recognizing and disciplining employees, and addressing complaints and problems.

The General Manager helps shape the restaurant’s culture and employee engagement, coaches and mentors team members, and models professional, hospitable behavior. The role communicates sales performance and anticipated variances, shares corporate programs and initiatives, and may assist with team members’ job duties. It builds sales through activities and suggestive selling; works to maximize table turnover and sales; and meets and greets guests while resolving food-quality or service concerns.

The position manages operational performance, cost controls, and profitability, including food, labor, carryout, inventory, cash control, schedules, and financial reports. It monitors food quality and cleanliness, enforces safety and security procedures, and ensures compliance with OSHA, local health and safety codes, and company policies. The General Manager is also responsible for appropriate equipment use and maintaining the facility and company assets. Other duties may be assigned.

The employer describes the role as offering early closing, no late nights, work-life balance, career growth, competitive compensation, health and welfare benefits, a 401(k) with company match, and flexible scheduling. Pay is up to $70,000 per year depending on experience and geographic location/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 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; use hands to finger, handle, or feel objects, tools, or controls; bend and stoop; taste and smell; and communicate verbally.
• Ability to use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
• 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 is preferred.

Responsibilities

• Manage the restaurant’s daily operations and staff and implement company policies, procedures, programs, and systems.
• Provide leadership, direction, training, and development to direct reports.
• Recruit, interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees, including termination; and address complaints and resolve problems.
• Build a positive restaurant culture and employee engagement; coach and mentor team members to support job success and guest satisfaction.
• Model professional behavior and foster 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 as needed.
• Champion sales-building activities and suggestive selling; maximize table turnover, sales per guest, and sales per hour.
• Meet and greet guests, investigate food-quality and service issues, and resolve them to satisfy guests.
• Maintain efficient operations, cost controls, and profit management.
• Ensure OSHA, local health and safety codes, and company safety and security policies are followed; enforce safe work behaviors.
• Monitor daily activities to maintain food-quality and cleanliness standards.
• Control daily operations, including cash control and security procedures, inventory, food and labor management, and review of financial reports and schedules; take appropriate action.
• Manage profit and loss, including food cost, labor cost, carryout cost, and other controllable items.
• Control food costs by following recipes and portion controls and managing the weekly inventory process.
• Manage labor costs by optimizing weekly employee and manager schedules and monitoring daily schedules and sales performance using the company labor-scheduling tool.
• Ensure proper use of restaurant equipment.
• Maintain the facility and company assets.
• Perform other duties as assigned.

Benefits

• Competitive compensation; 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