General Manager

Bob Evans Restaurants•Cambridge, OH

8d•$70,000•Onsite

About The Position

The General Manager manages the restaurant’s daily operations and staff, including implementation of company policies, procedures, programs, and systems. The role provides leadership, direction, training, and development to direct reports and contributes to sales, goal achievement, and restaurant profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager is expected to build a warm, hospitable restaurant culture, support employee engagement and development, and ensure guest satisfaction. The role oversees restaurant operations, staffing, sales-building activities, cost controls, food quality, cleanliness, safety, financial performance, scheduling, inventory, equipment, and facility assets. The position requires standing and walking for long periods, lifting and carrying up to 50 pounds, and accessing all areas of the restaurant. Bob Evans states that it continues to update 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 and conflict-resolution abilities; and 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, handle objects, tools, or controls, bend and stoop, and taste and smell.
Ability to communicate verbally and use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
Ability to freely 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 is strongly preferred.
College and/or culinary schooling preferred.

Responsibilities

Manage daily restaurant operations and staff in accordance with company policies, procedures, programs, and systems.
Recruit, interview, hire, train, schedule, direct, and appraise employees; reward and discipline employees, including termination, and address complaints and problems.
Shape the restaurant’s culture and promote employee engagement, team member success, and guest satisfaction through coaching and mentoring.
Model professional behavior and foster a warm, friendly, hospitable atmosphere.
Communicate sales performance and anticipated variances to the restaurant management team and cascade corporate programs and initiatives to the team 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 behaviors.
Monitor daily activities to ensure food quality and cleanliness standards.
Control daily operations, including cash control and security, inventory, food and labor management, financial reports, schedules, and follow-up actions.
Manage P&L and controllable expenses, including food, labor, and carryout costs.
Control food costs by following recipes and portion controls and completing weekly inventory.
Manage labor costs by optimizing weekly 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.