General Manager

Bob Evans Restaurants•Nottingham, NH

8d•$70,000

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, meeting goals, and driving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager is responsible for restaurant management in accordance with company policies and applicable laws, including hiring and developing employees, shaping an engaged team culture, supporting guest satisfaction, maintaining food quality and cleanliness, managing costs and profitability, and ensuring safe and efficient operations. The position requires availability for a variety of shifts and weekends and involves standing and walking for extended periods, handling and moving items up to 50 pounds, and accessing all areas of the restaurant.

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 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 handle objects, tools, or controls, and bend and stoop.
Ability to taste and smell and to communicate verbally.
Close, distance, color, and peripheral vision; depth perception; and ability to adjust focus.
Ability to freely access all areas of the restaurant, 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, executing company policies, procedures, programs, and systems.
Recruit, interview, hire, train, assign, and direct employees; appraise performance, reward and discipline employees, handle terminations, and address complaints and problems.
Shape the restaurant’s culture and promote strong employee engagement.
Coach and mentor team members to support their success and guest satisfaction.
Model professional behavior and foster a warm, friendly, and hospitable atmosphere.
Communicate sales performance and anticipated variances to the restaurant management team, and cascade corporate programs and initiatives to the team and staff.
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.
Greet guests and investigate and resolve food quality and service issues 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.
Manage day-to-day operations, including cash control and security, 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 controls and overseeing the weekly inventory process.
Manage labor costs by optimizing weekly 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.