General Manager

Bob Evans Restaurants • West Mifflin, PA

6d

About The Position

The General Manager oversees 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, goal attainment, and restaurant profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager shapes the restaurant’s culture, promotes employee engagement, and coaches team members to support their success and guest satisfaction. The position requires maintaining a welcoming atmosphere, communicating sales performance and variances, carrying out corporate initiatives, and assisting with team members’ duties when needed. The General Manager builds sales, manages guest concerns, and oversees efficient operations, cost controls, safety, food quality, cleanliness, staffing, inventory, financial performance, equipment, and facility assets.

The role requires a high school diploma or equivalent and prior leadership experience. Four to six years of experience in a family, fast-food, or casual dining restaurant is strongly preferred. College or culinary schooling is preferred. The job involves standing and walking for extended periods, lifting or transferring up to 50 pounds, and accessing all areas of the restaurant. Bob Evans states that it updates safety and sanitation procedures in accordance with current CDC, local, and state guidelines.

Requirements

• High school diploma or equivalent.
• Prior experience in a leadership role is required.
• Available to work a variety of shifts and weekends.
• 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.
• Ability to stand for an entire shift and walk for long periods without resting 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; and taste and smell.
• Ability to communicate verbally.
• Ability to use close, distance, color, and peripheral vision, depth perception, and adjust focus.
• Ability to access all areas of the restaurant, including selling floors, stock areas, and register areas.

Nice To Haves

• Four to six years of prior experience in a family, fast-food, or casual dining restaurant.
• College and/or culinary schooling.

Responsibilities

• Manage the restaurant’s daily operations and staff, including execution of company policies, procedures, programs, and systems.
• Provide leadership, direction, training, and development to direct reports.
• Recruit, interview, hire, train, assign, and direct employees; 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 create a warm, friendly, and 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 and resolve food quality or service issues, and 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 profit and loss, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion controls and managing the weekly inventory process.
• Manage labor costs by optimizing weekly schedules and monitoring daily schedules and sales performance using the company’s labor scheduling tool.
• Ensure proper use of restaurant equipment.
• 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.

What This Job Offers

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