General Manager

Bob Evans Restaurants•Hermitage, PA

8d•$70,000

About The Position

The General Manager leads 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 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 helps shape restaurant culture and employee engagement, coaches team members, and fosters a professional, warm, and hospitable environment for employees and guests. The role oversees guest service, food quality, cleanliness, safety, staffing, schedules, inventory, cash controls, restaurant equipment, facilities, and company assets. It also manages financial performance, including food and labor costs, and carries out other duties as assigned. The position requires a high school diploma or equivalent and prior leadership experience. Four to six years of restaurant experience in family dining, fast food, or casual dining is strongly preferred; college or culinary schooling is also preferred. The role involves standing and walking for extended periods, lifting and carrying up to 50 pounds, and accessing all areas of the restaurant.

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 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 rest or sitting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach, use hands to handle objects, tools, or controls, bend, and stoop.
Ability to taste and smell and to communicate verbally.
Ability to use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
Ability to freely access all restaurant areas, including selling floors, stock areas, and register areas.

Nice To Haves

Four to six 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, including execution of company policies, procedures, programs, and systems.
Recruit, interview, hire, train, assign, direct, and evaluate employees; reward and discipline staff, including termination when appropriate; and address complaints and resolve problems.
Lead, coach, and mentor team members, promote employee engagement, and support employee success and guest satisfaction.
Model professional behavior and foster a warm, friendly, hospitable atmosphere.
Communicate sales performance and anticipated variances to the restaurant management team, and cascade corporate programs and initiatives to management and staff.
Assist team members with 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 ensure 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 operations to maintain food quality and cleanliness standards.
Oversee cash control and security procedures, inventory, food and labor management, financial reports, schedules, and corrective actions.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion standards and managing the weekly inventory process.
Manage labor costs by optimizing weekly employee and management 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.