General Manager

Bob Evans Restaurants • Charleston, WV

7d

About The Position

The General Manager manages 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 also helps shape an engaged restaurant culture, promotes a warm and hospitable guest experience, and maintains quality, cleanliness, safety, and efficient operations.

The position includes management responsibilities in accordance with company policies and applicable laws, including recruiting, hiring, training, assigning and directing work, evaluating performance, recognizing and disciplining employees, and addressing complaints. The General Manager oversees day-to-day restaurant operations, financial results, staffing, inventory, food and labor costs, facility upkeep, and company assets. Compensation is up to $70,000 per year, depending on experience and geographic location/local market demand.

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 and use hands to finger, handle, or feel objects, tools, or controls; bend and stoop.
• Ability to taste and smell and communicate verbally with others.
• Ability to use close, distance, color, and peripheral vision, perceive depth, and adjust focus.
• Ability to freely access all areas of the restaurant, including selling floors, stock area, and register area.
• For restaurants serving alcohol, meet applicable state-mandated age requirements for managers who serve 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 execution of company policies, procedures, programs, and systems.
• Recruit, interview, hire, train, assign, and direct employees; appraise performance and handle rewards, discipline, and terminations.
• Shape the restaurant’s culture and promote employee engagement; coach and mentor team members to support job 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 cascade corporate programs and initiatives to managers and staff.
• Assist team members with category job duties as needed.
• Champion sales-building activities and suggestive selling; maximize table turnover, sales per guest, and sales per hour.
• Meet and greet guests, investigate food quality or service issues, and resolve them to satisfy guests.
• Maintain efficient operations, cost controls, and profitability; manage food, labor, carryout, and other controllable costs.
• Ensure OSHA requirements, local health and safety codes, and company safety and security policies are met; enforce safe work practices.
• Monitor daily activities to maintain food quality and cleanliness standards.
• Control day-to-day operations, including cash control and security procedures, inventory, food and labor management, financial reports, schedules, and follow-up actions.
• Manage profit and loss, food costs, and labor costs; conduct weekly inventory and follow recipes and portion controls.
• Optimize employee, manager, and supervisor schedules and monitor 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.

Benefits

• Competitive compensation, with 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 are highlighted.

What This Job Offers

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