General Manager

Bob Evans Restaurants • Valparaiso, IN

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, meeting goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager manages hiring and employee performance, supports employee engagement, coaches team members, and fosters a warm, hospitable environment for guests and staff. The role also oversees sales-building efforts, guest service and issue resolution, food quality and cleanliness, safety and security, cash controls, inventory, scheduling, labor and food costs, financial reporting, restaurant equipment, facilities, and company assets. The position may occasionally assist with team members’ category job duties and includes other duties as assigned.

The role requires standing and walking for extended periods, pushing, lifting, carrying, and transferring up to 50 pounds, and accessing all areas of the restaurant. Bob Evans states that it follows current CDC, local, and state safety and sanitation guidelines to provide a safe environment for employees and guests. Compensation is up to $70,000 per year depending on experience and geographic location/local market demand.

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 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 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 communicate verbally with others.
• Ability to use close, distance, color, peripheral, and depth vision and adjust focus.
• Ability to freely access all restaurant areas, 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 the restaurant’s daily operations and staff, implementing company policies, procedures, programs, and systems.
• Provide leadership, direction, training, and development to direct reports.
• Recruit, interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees, including termination; and address complaints and resolve problems.
• Shape restaurant culture and promote a high level of employee engagement.
• Coach and mentor team members to support their success and guest satisfaction.
• Model professional behavior and foster a warm, friendly, and 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 category job duties as needed.
• Lead sales-building activities and suggestive selling, and maximize table turnover, sales per guest, and sales per hour.
• Meet and greet guests, investigate and resolve food quality and service issues, and work to satisfy guests fully.
• Maintain efficient operations, appropriate 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.
• 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 performance, 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 employee, manager, and key supervisor 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.

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.
• 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