General Manager

Bob Evans Restaurants • West Mifflin, PA

8d • Onsite

About The Position

The General Manager oversees 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 create a positive restaurant culture and maintain high employee engagement, guest satisfaction, food quality, cleanliness, safety, and operational standards. The position manages staffing, schedules, inventory, costs, financial performance, restaurant equipment, facilities, and company assets. The role may also assist team members with their duties as needed.

Bob Evans emphasizes farm-fresh food, hospitality, community, and taking care of employees and guests. The posting describes early closing and no late nights, along with career growth and benefits. The company states that it is EEO compliant and participates in E-Verify.

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 the 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; bend and stoop; taste and smell; and communicate verbally.
• Close, distance, color, and peripheral vision; depth perception; and ability to 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 is strongly preferred.
• College education and/or culinary schooling is preferred.

Responsibilities

• Manage the restaurant’s daily operations and staff in accordance with company policies, procedures, programs, and systems.
• Recruit, interview, hire, train, schedule, direct, and evaluate employees; reward and discipline employees, including termination, and address complaints and problems.
• Shape the restaurant’s culture and promote employee engagement, team development, and guest satisfaction through coaching and mentoring.
• Model professional behavior and foster a warm, friendly, hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team, and communicate corporate programs and initiatives to managers and staff.
• Assist team members with their job duties as needed.
• Lead sales-building activities and suggestive selling; maximize table turnover, sales per guest, and sales per hour.
• Greet guests and investigate and resolve food-quality or service issues to 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; promote safe work behaviors.
• Monitor daily activities to maintain food-quality and cleanliness standards.
• Manage day-to-day operations, including cash control and security, inventory, food and labor management, financial reports, and schedules; take appropriate action based on results.
• Manage profit and loss, including food costs, labor costs, carryout costs, and other controllable expenses.
• Control food costs by following recipes and portion standards and overseeing weekly inventory.
• Manage labor costs by optimizing weekly employee, manager, and supervisor schedules and monitoring daily schedules and sales using the company labor-scheduling tool.
• Ensure proper use of restaurant equipment and maintain the facility and company assets.
• Perform other duties as assigned.

Benefits

• Competitive compensation; 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.
• Great work/life balance.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED