General Manager

Bob Evans Restaurants • Fairborn, OH

8d

About The Position

The General Manager manages 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, meeting goals, and driving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager also helps create a welcoming, high-engagement restaurant culture and ensures guests receive quality food and service.

Requirements

• High school diploma or equivalent.
• Prior experience in a leadership role is required.
• Excellent communication and interpersonal skills, including conflict resolution abilities.
• Strong planning, organization, analytical, and problem-solving skills.
• Dedication to exceptional guest service.
• Excellent computer skills and basic personal computer literacy.
• Basic business math and accounting skills.
• Exceptional team-building capability.
• 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.
• For alcohol-serving restaurants, managers must meet state-mandated age requirements to 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 the restaurant’s daily operations and staff in accordance with company policies and applicable laws.
• 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 support employee engagement, success, and guest satisfaction through coaching and mentoring.
• 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 the team and staff.
• Occasionally assist team members with their 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 work to satisfy guests.
• Maintain efficient operations, 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 report and schedule reviews, 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 controls and completing the weekly inventory process.
• Manage labor costs by optimizing weekly employee and manager schedules and monitoring daily schedules and sales performance using the company’s 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 closing and no late nights.

What This Job Offers

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