General Manager

Bob Evans Restaurants • Zanesville, OH

7d

About The Position

The General Manager manages the restaurant’s daily operations and staff, including implementing 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 oversees recruiting, interviewing, hiring, training, performance reviews, recognition, discipline, and termination in accordance with company policies and applicable laws. The role promotes employee engagement, coaches and mentors team members, communicates performance and initiatives, supports restaurant work as needed, and builds sales through suggestive selling and guest service.

The position is responsible for efficient operations, cost controls, profit management, food quality and cleanliness, safety and security, inventory, cash controls, scheduling, financial reports, and proper use and maintenance of restaurant equipment and assets. The General Manager also addresses guest concerns and helps maintain a warm, hospitable atmosphere. Other duties may be assigned.

Requirements

• High school diploma or equivalent.
• Prior experience in a leadership role.
• 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, meet applicable state-mandated age requirements for managers who serve alcohol.
• 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, use hands to handle or feel objects, tools, or controls, bend, and stoop.
• Ability to taste and smell and communicate verbally.
• Close, distance, color, and peripheral vision, depth perception, and ability to adjust focus.
• Ability to access all restaurant areas, 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.
• College and/or culinary schooling.

Responsibilities

• Manage daily restaurant operations and staff, carrying out company policies, procedures, programs, and systems.
• Provide leadership, direction, training, and development to direct reports.
• Recruit, interview, hire, train, evaluate, reward, discipline, and, when necessary, terminate employees in accordance with company policies and applicable laws.
• Shape the restaurant’s culture and promote employee engagement; coach and mentor team members.
• Model professional behavior and foster a warm, friendly, hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team, and cascade corporate programs and initiatives to 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.
• Meet and greet guests, investigate and resolve food-quality or service issues, and work to satisfy guests.
• Maintain efficient operations, cost controls, and 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.
• Control daily operations, including cash control and security, inventory, food and labor management, financial reports, and schedules; take appropriate action based on results.
• Manage profit-and-loss responsibilities, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion-control standards and completing weekly inventory.
• Manage labor costs by optimizing employee and management 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.
• Perform other duties as assigned.

Benefits

• Competitive compensation; 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.
• Early close and no late nights.
• Work-life balance.

What This Job Offers

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