General Manager

Bob Evans Restaurants•Oregon, OH

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, goal achievement, and restaurant profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager also manages employees in accordance with Company policies and applicable laws. This position shapes restaurant culture, supports employee engagement, coaches and mentors team members, and fosters a warm, professional, hospitable environment for guests and staff. It oversees guest service and satisfaction, food quality and cleanliness, safety and security, operational efficiency, inventory, staffing, labor and food costs, financial reporting, and the restaurant facility and assets. The role may occasionally assist with team members’ job duties as needed. The posting advertises pay of up to $70,000 per year, depending on experience and geographic location or local market demand. It describes early closing, no late nights, flexible scheduling, benefits, and opportunities for development and career growth. The role requires availability for a variety of shifts and weekends. Physical requirements include standing for an entire shift, walking for long periods, and pushing, lifting, carrying, and transferring up to 50 pounds, among other duties.

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 in 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 rest 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; bend and stoop; and taste and smell.
Ability to communicate verbally and use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
Ability to freely access all areas of the restaurant, including selling floors, stock area, and register area.
For restaurants serving alcohol, meet 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 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 restaurant culture and promote a high level of employee engagement.
Coach and mentor team members to support job success and guest satisfaction, and model professional behavior in a warm, friendly, hospitable environment.
Communicate sales performance and anticipated variances to the restaurant management team, and share corporate programs and initiatives with management 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 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.
Manage day-to-day operations, including cash control and security procedures, inventory, food and labor, financial reports, schedules, 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-control standards and managing 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 proper use of restaurant equipment and maintain the facility and Company assets.
Perform other duties as assigned.