General Manager

Bob Evans Restaurants • Westerville, OH

6d

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, achieving goals, and improving 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 development, and creates a warm, hospitable atmosphere for guests and employees. The position oversees sales, service, food quality, cleanliness, safety, staffing, inventory, cash controls, financial performance, facility maintenance, and company assets. The role may occasionally assist team members with their job duties and includes other duties as assigned.

Bob Evans describes its purpose as serving high-quality, farm-fresh food and providing guests with a family dining experience. The company states that it updates safety and sanitation procedures in accordance with current CDC, local, and state guidelines.

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 meet the physical demands of the job, including standing for an entire shift, walking for long periods, and pushing, lifting, carrying, and transferring up to 50 pounds.
• Ability to reach, handle and feel objects, tools, or controls; bend and stoop; taste and smell; communicate verbally; use the required range of vision; and freely access all areas of the restaurant.

Nice To Haves

• A minimum of 4–6 years of prior 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, schedule, direct, and evaluate employees; reward and discipline employees, including termination when appropriate.
• Provide leadership, direction, training, and development to direct reports; coach and mentor team members.
• Shape the restaurant’s culture and support a high level of employee engagement.
• Model professional behavior and create a warm, friendly, and hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team, and communicate corporate programs and initiatives to the team and staff.
• Occasionally 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 food quality or service issues, and resolve them 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.
• Oversee cash control and security procedures, inventory, food and labor management, financial reports, schedules, and follow-up actions.
• Manage profit-and-loss performance, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion controls and conducting the weekly inventory process.
• Manage labor costs by optimizing employee, manager, and supervisor schedules and monitoring daily schedules and sales performance using the company labor scheduling tool.
• Ensure proper use of restaurant equipment.
• 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 or local market demand.
• Health and welfare benefits.
• 401(k) with company match.
• Flexible scheduling.
• Opportunity for development and career growth.
• Early close and no late nights.

What This Job Offers

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