General Manager

Bob Evans Restaurants•Heath, OH

About The Position

The General Manager oversees the restaurant’s daily operations and staff, carrying out company policies, procedures, programs, and systems. The role provides leadership, direction, training, and development to direct reports and contributes to sales, goal attainment, and restaurant profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager leads the restaurant’s culture and employee engagement, coaches and mentors team members, and creates a warm, hospitable environment for guests and staff. The role manages guest service, food quality, cleanliness, operational efficiency, costs, inventory, staffing, schedules, financial performance, safety, equipment, the facility, and company assets. The position may occasionally assist team members with their job duties. The listed pay is up to $70,000 per year, depending on experience and geographic location or local market demand. Bob Evans describes early closing and no late nights, work-life balance, competitive compensation, health and welfare benefits, a 401(k) with company match, flexible scheduling, and opportunities for development and career growth.

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 to communicate verbally with others.
Ability to use close, distance, color, and peripheral vision; depth perception; and adjustment of focus.
Ability to freely access all areas of the restaurant, including selling floors, stock areas, and register areas.

Nice To Haves

A minimum of 4–6 years of prior 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, ensuring execution of 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.
Build a positive restaurant culture and maintain high employee engagement; coach and mentor team members to support their 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 share corporate programs and initiatives with managers and staff.
Occasionally assist team members with category 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 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-control standards and conducting the weekly inventory process.
Manage labor costs by optimizing weekly 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.