General Manager

Bob Evans Restaurants•Powell, OH

8d•Onsite

About The Position

The General Manager manages the restaurant’s daily operations and staff, ensuring that Company policies, procedures, programs, and systems are carried out. The role provides leadership, direction, training, and development to direct reports and contributes to restaurant success by building sales, meeting goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager is responsible for hiring and developing employees, supporting a high-engagement culture, delivering guest satisfaction, maintaining quality and cleanliness, and overseeing operating costs and financial performance. The position requires working a variety of shifts and weekends, and involves standing and walking for extended periods and performing physical tasks throughout 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 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.
For alcohol-serving restaurants, 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 in accordance with Company policies, procedures, programs, systems, and applicable laws.
Recruit, interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees, including termination; and address complaints and resolve problems.
Shape the restaurant’s culture and promote high employee engagement.
Coach and mentor team members to support their success and guest satisfaction.
Model professional behavior and create a warm, friendly, and hospitable atmosphere.
Communicate sales performance and anticipated variances to the restaurant management team, and cascade corporate programs and initiatives to managers and staff.
Assist team members with category job duties as needed.
Lead sales-building activities and suggestive selling, and maximize table turnover, sales per guest, and sales per hour.
Meet and greet guests, investigate food quality or service issues, and resolve them to achieve guest satisfaction.
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.
Oversee day-to-day operations, including cash control and security, inventory, food and labor management, financial reports, schedules, and appropriate follow-up actions.
Manage profit and loss, including food cost, labor cost, carryout cost, and other controllable expenses.
Control food costs by following recipes and portion controls and completing 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.
Maintain the facility and Company assets.
Perform other duties as assigned.