General Manager

Bob Evans Restaurants • Brook Park, OH

8d • $70,000 • Onsite

About The Position

The General Manager manages 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 driving profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager shapes the restaurant’s culture, promotes employee engagement, and works to provide guests with high-quality service and a welcoming family-dining experience. The position oversees staffing, restaurant operations, sales, cost controls, food quality, cleanliness, safety, and facility and company assets. The role requires working a variety of shifts and weekends and includes standing and walking for long periods and lifting or carrying up to 50 pounds.

Requirements

• High school diploma or equivalent.
• Prior experience in a leadership role is required.
• Excellent communication, interpersonal, conflict resolution, 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.
• 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, handle objects, tools, or controls, bend, and stoop; taste and smell; and communicate verbally.
• Ability to use close, distance, color, and 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

• 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 in accordance with company policies and applicable laws.
• Recruit, interview, hire, train, assign, and direct employees; appraise performance; reward and discipline employees, including termination; and resolve complaints and problems.
• Shape the restaurant’s culture and promote employee engagement.
• Coach and mentor team members to support their success and guest satisfaction.
• Model professional behavior and foster 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 their 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 and investigate and resolve food quality or service issues 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 ensure food quality and cleanliness standards.
• Manage day-to-day operations, including cash control and security, inventory, food and labor, financial reports, schedules, and appropriate follow-up actions.
• Manage profit and loss, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion controls and completing the weekly inventory process.
• Manage labor costs by optimizing weekly employee and management 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 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