General Manager

Bob Evans Restaurants • Burbank, OH

8d • $70,000

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 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 is responsible for employee management, restaurant culture and engagement, guest satisfaction, sales-building, cost controls, food quality, safety, and cleanliness. The position also manages operational matters such as cash control, security, inventory, food and labor costs, schedules, financial reporting, equipment, the facility, and Company assets. The role may occasionally assist team members with their duties. The position requires working a variety of shifts and weekends. The restaurant promotes early closing and no late nights.

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 regularly 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; and bend and stoop.
• Ability to taste and smell and verbally communicate with others.
• Ability to use close, distance, color, and peripheral vision, depth perception, and adjust focus.
• Ability to freely access all areas of the restaurant, including selling floors, stock areas, and register areas.
• For restaurants serving alcohol, compliance with 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 in accordance with Company policies, procedures, programs, and systems.
• Recruit, interview, hire, train, assign, direct, and evaluate employees; reward or discipline employees, including termination, and address complaints and problems in accordance with Company policies and applicable laws.
• Shape the restaurant’s culture and encourage high 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 managers 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.
• Meet and greet guests, investigate food quality or service issues, and resolve them to achieve guest satisfaction.
• Maintain efficient operations, cost controls, and profitability.
• Ensure compliance with OSHA requirements, local health and safety codes, and Company safety and security policies; enforce safe work behaviors.
• Monitor daily activities to maintain food quality and cleanliness standards.
• Manage daily operations, including cash control and security procedures, inventory, food and labor, financial reports, schedules, and appropriate corrective actions.
• Manage profit and loss, including food costs, labor costs, carryout costs, and other controllable expenses.
• Control food costs by following recipes and portion controls and conducting the weekly inventory process.
• Manage labor costs by optimizing weekly employee, manager, and supervisor schedules and monitoring daily schedules and sales performance using the Company’s labor scheduling tool.
• Ensure restaurant equipment is used properly.
• Maintain the facility and Company assets.
• Perform other duties as assigned.

Benefits

• Competitive compensation; 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.
• Great work/life balance.

What This Job Offers

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