General Manager

Bob Evans Restaurants • Bowie, MD

8d

About The Position

The General Manager oversees the restaurant’s daily operations and staff, executing company policies, procedures, programs, and systems. The role provides leadership, direction, training, and development to direct reports and contributes to restaurant sales, goal achievement, and profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager shapes restaurant culture and employee engagement, supports team members, and promotes a warm, hospitable guest experience. The role manages financial and operational performance, including food and labor costs, inventory, schedules, cash controls, and restaurant assets. The position requires working a variety of shifts and weekends and includes physical activity such as standing and walking for extended periods and handling loads up to 50 pounds.

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 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; use hands to finger, handle, or feel objects, tools, or controls; and bend and stoop.
• Ability to taste and smell and to communicate verbally.
• Ability to use close, distance, color, and peripheral vision, depth perception, and adjust focus.
• Ability to freely 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 preferred.
• For restaurants serving alcohol, compliance with state-mandated age requirements for manager positions.

Responsibilities

• Manage the restaurant’s daily operations and staff in accordance with company policies and applicable laws.
• Recruit, interview, hire, train, assign, direct, appraise, reward, and discipline employees, including termination; address complaints and resolve problems.
• Shape restaurant culture and support employee engagement, coaching, mentoring, and team member success.
• Model professional behavior and create a warm, friendly, hospitable atmosphere for guests and employees.
• Communicate sales performance and anticipated variances to the restaurant management team and cascade corporate programs and initiatives to 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 or service issues, and seek guest satisfaction.
• 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.
• Manage day-to-day operations, including cash controls and security, inventory, food and labor, financial reports, schedules, and corrective actions.
• Manage P&L items, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion standards and completing the weekly inventory process.
• Manage labor costs by optimizing weekly 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; 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