General Manager

Bob Evans Restaurants•Beachwood, OH

8d•$70,000

About The Position

The General Manager manages the restaurant’s daily operations and staff, including 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, achieving goals, and driving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The position includes responsibility for staffing, employee engagement and development, guest satisfaction, sales performance, operational efficiency, cost controls, food and labor costs, financial results, safety, cleanliness, equipment, the facility, and company assets. The role requires working a variety of shifts and weekends. The job 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, career growth, and benefits.

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.
For restaurants serving alcohol, meet the state-mandated age requirements applicable to manager positions.

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 while executing company policies, procedures, programs, and systems.
Recruit, interview, hire, train, assign, and direct employees; appraise performance; reward and discipline employees, including termination; and address complaints and problems.
Shape the restaurant’s culture and promote high 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 cascade corporate programs and initiatives to management 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 and resolve food quality or service issues, and ensure guest satisfaction.
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 ensure food quality and cleanliness standards.
Manage day-to-day operations, including cash control and security procedures, inventory, food and labor, financial reports, schedules, and corrective actions.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion controls and completing the weekly inventory process.
Manage labor costs by optimizing weekly 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.