General Manager

Bob Evans Restaurants•Richland, OH

8d•$70,000

About The Position

The General Manager leads the restaurant’s daily operations and staff, ensuring the execution of company policies, procedures, programs, and systems. The role provides leadership, direction, training, and development to direct reports and contributes to restaurant success by building sales, meeting goals, and driving profitability. Decisions are guided by established policies and procedures and by the Director of Operations. The General Manager oversees hiring, employee performance, restaurant culture and engagement, guest service, sales, food quality, cleanliness, safety, cost controls, inventory, schedules, financial reporting, equipment, and facility assets. The position requires working a variety of shifts and weekends. The job offers pay 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.
Availability to work a variety of shifts and weekends.
For alcohol-serving restaurants, managers must meet applicable state-mandated age requirements for serving alcohol.

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 in accordance with company policies and applicable laws.
Recruit, interview, hire, train, assign, and direct employees; appraise performance; reward or discipline employees, including termination; and address complaints and problems.
Shape restaurant culture and promote high employee engagement.
Coach and mentor team members to support their success and guest satisfaction.
Model professional behavior and foster a warm, friendly, and hospitable atmosphere.
Communicate sales performance and anticipated variances to the restaurant management team, and relay corporate programs and initiatives to managers and staff.
Assist team members with category job duties as needed.
Lead sales-building activities and suggestive selling; maximize table turnover, sales per guest, and sales per hour.
Meet and greet guests, investigate food-quality or service issues, and resolve them to satisfy guests.
Maintain efficient operations, cost controls, and restaurant profitability.
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 follow-up actions.
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 using the company’s labor-scheduling tool.
Ensure proper use of restaurant equipment and maintain the facility and company assets.
Perform other duties as assigned.