General Manager

Bob Evans Restaurants•East Liverpool, OH

8d•$70,000

About The Position

The General Manager oversees the restaurant’s daily operations and staff, ensuring that Company policies, procedures, programs, and systems are followed. 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 General Manager helps create a strong restaurant culture and employee engagement, coaches team members, fosters a hospitable atmosphere, and works to ensure guest satisfaction. The position also manages operating performance, costs, safety, food quality, cleanliness, inventory, staffing schedules, financial reporting, equipment, and company assets.

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 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 the restaurant’s daily operations and staff in accordance with Company policies and applicable laws.
Recruit, interview, hire, train, assign, and direct employees; appraise performance; reward and discipline employees, including termination; and address complaints and resolve problems.
Shape the restaurant’s culture and promote employee engagement.
Coach and mentor team members to support employee 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 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 the guest.
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, inventory, food and labor, financial reports, schedules, and appropriate follow-up actions.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion-control standards and overseeing the weekly inventory process.
Manage labor costs by optimizing weekly 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.