General Manager

Bob Evans Restaurants•Terre Haute, IN

8d•$70,000

About The Position

The General Manager leads the restaurant’s daily operations and staff, ensuring the 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, achieving goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager shapes restaurant culture and supports employee engagement, team development, and guest satisfaction. The position oversees hiring and personnel matters, sales-building activity, service and food quality, safety and cleanliness, cost controls, inventory, scheduling, financial performance, equipment, and facility upkeep. The role may occasionally assist team members with their job duties and perform other assigned duties. The job requires standing for the entire shift and walking for extended periods, as well as pushing, lifting, carrying, and transferring up to 50 pounds. The employee must be able to access all areas of the restaurant. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with a family dining experience, while taking care of employees and guests and supporting the communities it serves. The company says it updates safety and sanitation procedures to follow current CDC, local, and state guidelines.

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, use hands to handle objects, tools, or controls, bend, and stoop; taste and smell; communicate verbally; and use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
Ability to access all areas of the restaurant, including selling floors, stock areas, and register areas.
For restaurants that serve alcohol, compliance with applicable state-mandated age requirements for managers serving alcohol.

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 preferred.

Responsibilities

Manage daily restaurant operations and staff, including implementation of company policies, procedures, programs, and systems.
Lead, direct, train, and develop 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 the restaurant’s culture and work to maintain 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, hospitable atmosphere.
Communicate sales performance and anticipated variances to the restaurant management team, and cascade corporate programs and initiatives to the management team and staff.
Occasionally 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 and service issues to achieve guest satisfaction.
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.
Manage day-to-day operations, including cash control and security procedures, inventory, food and labor, 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 employee, manager, and supervisor schedules and monitoring daily schedules and sales performance with the company’s labor scheduling tool.
Ensure proper use of restaurant equipment and maintain the facility and company assets.
Perform other duties as assigned.