General Manager

Bob Evans Restaurants • Avon, OH

8d • $70,000

About The Position

The General Manager oversees 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, achieving 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, operational and cost controls, food quality and cleanliness, safety and security, inventory, scheduling, financial performance, equipment, and facility maintenance. The role may occasionally assist with team members’ job duties. The position requires working a variety of shifts and weekends. The employer notes early closing and no late nights, along with flexible scheduling, career growth, and benefits.

Requirements

• High school diploma or equivalent.
• Prior experience in a leadership role is required.
• Excellent communication and interpersonal skills, including conflict resolution.
• Strong planning and organization skills.
• Commitment 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 rest or sitting.
• Ability to push, lift, carry, and transfer up to 50 pounds.
• Ability to reach with hands; use hands to finger, handle, or feel objects, tools, or controls; and bend and stoop.
• Ability to taste and smell and verbally communicate with others.
• Ability to use close, distance, color, and peripheral vision, depth perception, and adjust focus.
• Ability to freely access all areas of the restaurant, including selling floors, stock areas, and register areas.

Nice To Haves

• Four to six 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 in accordance with company policies, procedures, programs, systems, and applicable laws.
• Recruit, interview, hire, train, plan and assign work, evaluate performance, recognize and discipline employees, including termination, and address complaints and problems.
• Shape the restaurant’s culture and promote 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 share corporate programs and initiatives with managers and staff.
• Occasionally assist team members with their job duties as needed.
• Lead sales-building activities and suggestive selling; maximize table turnover, sales per guest, and sales per hour.
• Greet guests and investigate and resolve food quality or service issues to achieve guest satisfaction.
• 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 practices.
• Monitor daily activities to maintain food quality and cleanliness standards.
• Manage daily operations, including cash control and security, inventory, food and labor, financial reports, schedules, and related corrective actions.
• Manage P&L and controllable costs, including food, labor, and carryout costs.
• Control food costs by following recipes and portion standards and completing weekly inventory.
• Manage labor costs by optimizing employee, manager, and supervisor schedules and monitoring schedules and sales performance with the company’s labor scheduling tool.
• Ensure proper use of restaurant equipment and maintain the facility and company assets.
• Perform other duties as assigned.

Benefits

• Competitive compensation, with 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.
• Great work/life balance and early closing with no late nights.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED