General Manager

Bob Evans Restaurants•Kansas City, KS

About The Position

The General Manager manages the restaurant’s daily operations and staff, ensuring execution of company policies, procedures, programs, and systems. The role provides leadership, direction, training, and development to direct reports, and contributes to sales growth, goal achievement, and restaurant profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager also carries out management responsibilities in accordance with company policies and applicable laws. This position helps shape the restaurant’s culture and employee engagement, coaches and mentors team members, and creates a warm, professional, hospitable atmosphere. The General Manager oversees guest service, food quality, cleanliness, safety, staffing, inventory, costs, financial performance, equipment, and facility assets. Compensation is up to $70,000 per year depending on experience and geographic location/local market demand. The posting highlights early closing, no late nights, work-life balance, benefits, flexible scheduling, and career development.

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 for employee appearance and presentation.
Availability to work a variety of shifts and weekends.
Ability to regularly 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; bend and stoop; taste and smell; communicate verbally; and use the listed visual abilities.
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 preferred.

Responsibilities

Manage daily restaurant operations and staff, and execute company policies, procedures, programs, and systems.
Provide leadership, direction, training, and development to direct reports.
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 job 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 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 and service issues, and 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 behaviors.
Monitor daily activities to maintain 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, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion controls and managing the weekly inventory process.
Manage labor costs by optimizing weekly 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.