General Manager

Bob Evans Restaurants • Hamilton, OH

7d • Onsite

About The Position

The General Manager leads the restaurant’s daily operations and staff, ensuring that company policies, procedures, programs, and systems are followed. 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 oversees recruiting, hiring, training, performance management, employee engagement, and team development. The role helps create a warm, hospitable restaurant culture, supports guest satisfaction, and communicates sales performance and anticipated variances to the management team. It also manages day-to-day operations, food and labor costs, inventory, schedules, cash controls, safety, cleanliness, equipment, the facility, and company assets.

The position requires standing and walking for extended periods, lifting and carrying up to 50 pounds, and accessing all areas of the restaurant. Reasonable accommodations may be made for individuals with disabilities. Bob Evans states that it updates safety and sanitation procedures in line with current CDC, local, and state guidelines.

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 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 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, use hands to handle objects, tools, or controls, bend, and stoop.
• Ability to taste and smell and to communicate verbally.
• Ability to use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
• Ability to freely 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, ensuring execution of company policies, procedures, programs, and systems.
• Provide leadership, direction, training, and development to direct reports.
• Recruit, interview, hire, and train employees; plan and assign work; appraise performance; and reward, discipline, or terminate employees in accordance with company policies and applicable laws.
• Shape the restaurant’s culture and support high 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.
• 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 and resolve food quality or service issues, and address guest concerns.
• 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 ensure food quality and cleanliness standards.
• Oversee cash control and security procedures, inventory, food and labor management, financial reports, and schedules, taking appropriate action.
• 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 employee and manager 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.

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 closing and no late nights.

What This Job Offers

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