General Manager

Bob Evans Restaurants•Columbia, MO

About The Position

The General Manager manages the restaurant’s daily operations and staff, implementing company policies, procedures, programs, and systems. The role provides leadership, direction, training, and development to direct reports, and contributes to sales growth, achievement of goals, and restaurant profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager shapes the restaurant’s culture and employee engagement, coaches and mentors team members, and fosters a professional, friendly, and hospitable atmosphere. The role supports guest satisfaction, sales-building activities, operational efficiency, cost controls, and profit management. It also oversees food quality and cleanliness, safety and security, inventory, scheduling, financial reporting, restaurant equipment, the facility, and company assets. The position requires the ability to work a variety of shifts and weekends. Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with a family dining experience.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role.
Excellent communication skills.
Strong interpersonal skills and conflict-resolution abilities.
Strong planning and organizational 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, use hands to handle objects, tools, or controls, bend, and stoop.
Ability to taste and smell and communicate verbally.
Ability to use close, distance, color, and peripheral vision; judge depth; and adjust focus.
Ability to access all restaurant areas, 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 and/or culinary schooling preferred.

Responsibilities

Manage daily restaurant operations and staff in accordance with company policies, procedures, programs, and systems.
Recruit, interview, hire, train, plan work, assign and direct work, appraise performance, reward and discipline employees, and terminate employees as appropriate.
Lead, train, and develop direct reports and the restaurant team.
Shape restaurant culture and support a high level of employee engagement.
Coach and mentor team members to support their success and guest satisfaction.
Model professional behavior and create a warm, friendly, and hospitable atmosphere.
Communicate sales performance and anticipated variances to the restaurant management team.
Communicate corporate programs and initiatives to the management team and staff.
Occasionally assist team members with 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 and resolve food quality and service issues, and work to satisfy guests.
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.
Control day-to-day operations, including cash control and security procedures, inventory, food and labor management, financial reports, schedules, and follow-up actions.
Manage food, labor, carryout, and other controllable costs and restaurant P&L.
Control food costs by following recipes and portion-control practices and managing the weekly inventory process.
Manage labor costs by optimizing weekly schedules and monitoring daily schedules and sales performance using the company labor-scheduling tool.
Ensure proper use of restaurant equipment.
Maintain the facility and company assets.
Perform other duties as assigned.