General Manager

Bob Evans Restaurants•Town of Naples, NY

8d•$70,000

About The Position

The General Manager manages the restaurant’s daily operations and staff, executing 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 recruiting, hiring, training, and managing employees; shaping an engaged restaurant culture; coaching team members; delivering excellent guest service; and ensuring food quality, cleanliness, safety, and efficient operations. The position oversees financial performance and cost controls, including food, labor, carryout, inventory, cash handling, and scheduling, and is responsible for proper use and upkeep of restaurant equipment and company assets. The job requires standing for an entire shift, walking for extended periods, and regularly performing physical tasks such as lifting and carrying up to 50 pounds. The General Manager must be available to work a variety of shifts and weekends.

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 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, handle objects, tools, or controls, bend, and stoop.
Ability to taste and smell and to communicate verbally.
Ability to use close, distance, and color vision, peripheral vision, depth perception, and adjust focus.
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.
College and/or culinary schooling.
For restaurants serving alcohol, meeting applicable state-mandated age requirements for managers who serve alcohol.

Responsibilities

Manage daily restaurant operations and staff in accordance with company policies, procedures, programs, systems, and applicable laws.
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 high employee engagement.
Coach and mentor team members to support their success and guest satisfaction.
Model professional behavior and create a warm, friendly, and hospitable atmosphere.
Communicate sales performance and anticipated variances to the restaurant management team, and cascade corporate programs and initiatives to staff.
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.
Greet guests and investigate and resolve food quality or service issues to achieve guest satisfaction.
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.
Oversee cash control and security procedures, inventory, food and labor management, financial reports, schedules, and appropriate operational actions.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion controls and completing the weekly inventory process.
Manage labor costs through optimized weekly 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.