General Manager

Bob Evans Restaurants • Myrtle Beach, SC

6d

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, achieving goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager is responsible for restaurant culture and employee engagement, coaching team members, delivering guest satisfaction, and maintaining an inviting atmosphere. The role oversees operating performance, costs, staffing, inventory, food quality, cleanliness, safety, security, equipment, the facility, and company assets. The position may occasionally assist with team members’ job duties.

Requirements

• High school diploma or equivalent.
• Prior experience in a leadership role.
• Excellent communication and interpersonal skills, including conflict resolution.
• 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 in 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 and use hands to finger, handle, or feel objects, tools, or controls.
• Ability to bend and stoop.
• Ability to taste and smell and communicate verbally with others.
• Ability to use close, distance, and color vision, peripheral vision, depth perception, and adjust focus.
• Ability to access all areas of the restaurant, including selling floors, stock areas, and register areas.

Nice To Haves

• Four to six years of experience in a family, fast-food, or casual dining restaurant.
• College and/or culinary schooling.
• For restaurants serving alcohol, meeting applicable state-mandated age requirements for managers who serve alcohol.

Responsibilities

• Manage the restaurant’s daily operations and staff, implementing company policies, procedures, programs, and systems.
• Recruit, interview, hire, train, schedule, direct, and evaluate employees; reward and discipline employees, including termination when appropriate.
• Build a positive restaurant culture and foster employee engagement.
• Coach and mentor team members to support job success and guest satisfaction.
• Model professional behavior and maintain a warm, friendly, and hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team, and relay corporate programs and initiatives to staff.
• Assist team members with job duties when needed.
• Drive 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 profit management.
• 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.
• Oversee cash control and security procedures, inventory, food and labor management, financial reports, schedules, and operational follow-up.
• Manage profit and loss, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion standards and managing the weekly inventory process.
• Manage labor costs by optimizing employee and manager schedules and monitoring daily schedules and sales performance using the company 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 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.
• Work-life balance.

What This Job Offers

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