General Manager

Bob Evans Restaurants • Avon, OH

6d

About The Position

The General Manager manages the restaurant’s daily operations and staff, ensuring 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, achieving goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager is responsible for shaping an engaged restaurant culture, developing employees, delivering excellent guest service, and maintaining food quality, cleanliness, safety, and efficient operations. The position includes financial and operational oversight, including profit and loss management, food and labor costs, inventory, schedules, cash controls, equipment, facilities, and company assets. The employer describes early closing and no late nights, and offers flexible scheduling and career growth opportunities.

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 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 resting or sitting.
• Ability to push, lift, carry, and transfer up to 50 pounds.
• Ability to reach; use hands to finger, handle, or feel objects, tools, or controls; and 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

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

Responsibilities

• Manage daily restaurant operations and staff in accordance with company policies, procedures, programs, and systems.
• 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 high employee engagement.
• Coach and mentor team members to support employee 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, and communicate corporate programs and initiatives to the management team and staff.
• Assist team members with category job duties as needed.
• Lead sales-building activities and suggestive selling, and work to 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 maintain food quality and cleanliness standards.
• Control day-to-day operations, including cash control and security, inventory, food and labor management, financial reports, schedules, and appropriate corrective actions.
• Manage profit and loss, including food cost, labor cost, carryout cost, and other controllable expenses.
• Control food costs by following recipes and portion-control standards and managing the weekly inventory process.
• Manage labor costs by optimizing employee and management 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; 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