General Manager

Bob Evans Restaurants•Kent, OH

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, meeting goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager shapes restaurant culture, promotes employee engagement, and works to deliver an exceptional guest experience in a clean, safe, and welcoming environment. The position offers pay up to $70,000 per year, depending on experience and geographic location or local market demand. The posting highlights early closing times, no late nights, work-life balance, benefits, flexible scheduling, and opportunities for development and career growth. The role requires availability for a variety of shifts and weekends. Bob Evans states that it updates safety and sanitation procedures in line 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 providing 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 resting 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 verbally communicate with others.
Ability to use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
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 daily operations and staff of the restaurant and execute company policies, procedures, programs, and systems.
Recruit, interview, hire, train, assign, and direct employees; appraise performance; reward and discipline employees, including termination; and address complaints and resolve problems.
Lead, train, develop, coach, and mentor direct reports and other team members to support employee success and guest satisfaction.
Shape restaurant culture and promote high employee engagement and professional, hospitable behavior.
Communicate sales performance and anticipated variances to the restaurant management team, and cascade corporate programs and initiatives to the management team and staff.
Assist team members with category job duties as needed.
Champion 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 behaviors.
Monitor daily activities to maintain food quality and cleanliness standards.
Control day-to-day operations by following cash-control and security procedures, maintaining inventory, managing food and labor, reviewing financial reports and schedules, and taking appropriate action.
Manage profit and loss, including food costs, labor costs, carryout costs, and other controllable expenses.
Control food costs by following recipes and portion controls and managing the weekly inventory process.
Manage labor costs by optimizing weekly employee, manager, and supervisor 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.