General Manager

Bob Evans Restaurants•Saint Louis, MO

About The Position

The General Manager leads 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, 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, shaping an engaged restaurant culture, delivering guest satisfaction, and maintaining efficient operations and cost controls. The position also oversees food quality, cleanliness, safety, inventory, labor and food costs, financial reporting, schedules, equipment, facilities, and company assets. The posting advertises pay up to $70,000 per year depending on experience and geographic location/local market demand, early closing with no late nights, work-life balance, career growth, and benefits.

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 organizational 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.
For alcohol-serving restaurants, managers must meet applicable state-mandated age requirements to 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 daily restaurant operations and staff, including execution of company policies, procedures, programs, and systems.
Recruit, interview, hire, train, assign, direct, appraise, reward, and discipline employees, including termination; address complaints and resolve problems.
Shape the restaurant’s culture and promote employee engagement; coach and mentor team members to support job 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 cascade corporate programs and initiatives to the team and staff.
Assist team members with category 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 and service issues, and 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.
Control day-to-day operations, including cash control and security procedures, inventory, food and labor management, financial reports, schedules, and corrective actions.
Manage profit and loss, including food costs, labor costs, carryout costs, and other controllable expenses.
Control food costs by following recipes and portion controls and overseeing 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.