General Manager

Bob Evans Restaurants•Powell, OH

About The Position

The General Manager oversees the restaurant’s daily operations and staff, ensuring the 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 driving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager shapes the restaurant’s culture, supports employee engagement, and promotes a welcoming atmosphere and exceptional guest experience. The position also manages operating costs, safety, food quality, cleanliness, facility upkeep, and company assets. Pay is up to $70,000 per year, depending on experience and geographic location or local market demand.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role.
Excellent communication and interpersonal skills, including conflict-resolution ability.
Strong planning and organizational 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 meet the physical demands of the role, including standing for an entire shift, walking for long periods, pushing, lifting, carrying, and transferring up to 50 pounds, reaching, handling objects and controls, bending and stooping, and accessing all areas of the restaurant.
Ability to taste and smell, communicate verbally, and use close, distance, color, and peripheral vision, depth perception, and focus adjustment.

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, systems, and applicable laws.
Recruit, interview, hire, train, plan and assign work, appraise performance, reward and discipline employees, and address complaints and performance problems, including termination when appropriate.
Lead, coach, and mentor team members and managers to support employee success, engagement, 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 communicate corporate programs and initiatives to managers and staff.
Assist team members with job duties as needed.
Champion 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 restaurant profitability.
Ensure compliance with OSHA requirements, local health and safety codes, and company safety and security policies; enforce safe work practices.
Monitor daily activities to maintain food quality and cleanliness standards.
Manage day-to-day operations, including cash control and security, inventory, food and labor, financial reports, schedules, and appropriate corrective actions.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs through recipe and portion-control compliance and responsibility for the weekly inventory process.
Manage labor costs by optimizing weekly employee, manager, and supervisor schedules and monitoring daily schedules and sales using the company labor-scheduling tool.
Ensure proper use of restaurant equipment and maintain the facility and company assets.