General Manager

Bob Evans Restaurants•Terre Haute, IN

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, meeting goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager manages employee hiring and performance, shapes restaurant culture, and supports employee engagement and guest satisfaction. The position also oversees sales-building activities, service recovery, food quality, cleanliness, safety, cost controls, inventory, labor scheduling, financial performance, equipment, and facility assets. The advertised pay is up to $70,000 per year, depending on experience and geographic location/local market demand. Bob Evans describes its work as serving high-quality farm-fresh food and providing a family dining experience.

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 providing 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 in 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 resting or sitting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach and use hands to finger, handle, or feel objects, tools, or controls; ability to bend and stoop.
Ability to taste and smell and to communicate verbally with others.
Ability to use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
Ability to access all areas of the restaurant, including selling floors, stock areas, and register areas.

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 is preferred.

Responsibilities

Manage daily restaurant operations and staff, executing company policies, procedures, programs, and systems.
Provide leadership, direction, training, and development to direct reports.
Recruit, interview, hire, train, plan and assign work, appraise performance, reward and discipline employees, and handle terminations in accordance with company policies and applicable laws.
Shape restaurant culture and promote employee engagement; coach and mentor team members.
Model professional behavior and create a warm, friendly, hospitable atmosphere.
Communicate sales performance and anticipated variances to the restaurant management team, and relay corporate programs and initiatives to management 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 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 maintain food quality and cleanliness standards.
Manage cash control and security procedures, inventory, food and labor, financial reports, schedules, and appropriate operational actions.
Manage P&L and controllable costs, including food, labor, and carryout costs.
Control food costs by following recipes and portion controls and managing 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.
Perform other duties as assigned.