General Manager

Bob Evans Restaurants•Jamestown, NY

About The Position

The General Manager manages the restaurant’s daily operations and staff, including 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, meeting goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager is responsible for employee management, restaurant culture and engagement, guest satisfaction, sales-building activities, operational and cost controls, food quality and cleanliness, safety, financial performance, scheduling, equipment, and facility assets. The position may occasionally require assisting team members with their job duties. 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.
Excellent communication and interpersonal skills, including conflict resolution.
Strong planning and organizational 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 alcohol-serving restaurants, 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 the restaurant’s daily operations and staff and execute company policies, procedures, programs, and systems.
Recruit, interview, hire, train, plan and assign work, appraise performance, reward and discipline employees, and terminate employees in accordance with company policies and applicable laws.
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, and hospitable atmosphere.
Communicate sales performance and anticipated variances to the restaurant management team.
Communicate corporate programs and initiatives to the management team and staff.
Occasionally assist team members with their 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 and resolve food quality or service issues, and work to satisfy guests.
Maintain efficient operations, appropriate 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.
Control day-to-day operations, including 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 controls and completing the weekly inventory process.
Manage labor costs by optimizing employee, manager, and supervisor 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.