General Manager

Bob Evans Restaurants • Mount Laurel, NJ

6d • Onsite

About The Position

The General Manager oversees the restaurant’s daily operations and staff, ensuring the execution of company policies, procedures, programs, and systems. Guided by established procedures and the Director of Operations, the role leads, trains, and develops direct reports and contributes to sales growth, goal achievement, and restaurant profitability. The General Manager is responsible for recruiting, interviewing, hiring, training, assigning and directing work, evaluating performance, addressing employee concerns, and administering rewards or discipline, including termination, in accordance with company policies and applicable laws.

The role builds an engaged team and a welcoming, hospitable restaurant culture. It supports guest satisfaction by coaching employees, championing sales-building and suggestive-selling activities, greeting guests, and resolving food-quality or service concerns. The General Manager also oversees operating standards, cost controls, financial performance, scheduling, inventory, cash security, equipment, facilities, and company assets. The role ensures compliance with OSHA requirements, local health and safety codes, and company safety and security policies.

The position requires a high school diploma or equivalent and prior leadership experience. Four to six years of restaurant experience in a family, fast-food, or casual-dining setting is strongly preferred; college or culinary schooling is also preferred. The work involves standing and walking for extended periods, lifting and carrying up to 50 pounds, and accessing all areas of the restaurant. Bob Evans states that it updates safety and sanitation procedures to follow current CDC, local, and state guidelines.

Requirements

• High school diploma or equivalent.
• Prior experience in a leadership role.
• 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 with hands; use hands to finger, handle, or feel objects, tools, or controls; and bend and stoop.
• Ability to taste and smell and to communicate verbally with others.
• Ability to use close, distance, color, and peripheral vision, depth perception, and adjust focus.
• Ability to access all restaurant areas, 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 is 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, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees, including termination; and address complaints and resolve problems.
• Build restaurant culture and 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 communicate corporate programs and initiatives to managers and staff.
• Assist team members with category job duties when needed.
• Champion sales-building activities and suggestive selling; maximize table turnover, sales per guest, and sales per hour.
• Meet and greet guests, investigate food-quality and 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.
• Control day-to-day operations, including cash-control and security procedures, inventory, food and labor management, financial reports, schedules, and appropriate follow-up actions.
• Manage P&L and controllable costs, including food, labor, and carryout costs.
• Control food costs by following recipes and portion-control practices and managing the weekly inventory process.
• Manage labor costs by optimizing weekly employee and manager 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.

Benefits

• Competitive compensation, with pay up to $70,000 per year depending on experience and geographic location/local market demand.
• Health and welfare benefits.
• 401(k) with employer/company match.
• Flexible scheduling.
• Opportunity for development and career growth.
• Early close and no late nights.
• Great work/life balance.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED