General Manager

Bob Evans Restaurants • Salem, OH

6d

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

The General Manager leads recruiting, hiring, training, performance management, and employee engagement; coaches and mentors team members; communicates sales performance and company initiatives; and helps create a warm, hospitable environment for employees and guests. The position oversees guest service, food quality, cleanliness, safety, costs, inventory, scheduling, cash controls, financial results, equipment, facilities, and company assets. The role may occasionally assist with team members’ job duties, and includes other duties as assigned.

Bob Evans describes its purpose as serving high-quality, farm-fresh food and providing guests with an all-around family dining experience. The company says it updates its safety and sanitation procedures in accordance with current CDC, local, and state guidelines to provide a safe environment for employees and guests.

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 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, use hands to finger, handle, or feel objects, tools, or controls, and bend and stoop.
• Ability to taste and smell and to communicate verbally with others.
• Ability to use close, distance, color, and peripheral vision, depth perception, and adjust focus.
• Ability to freely access all areas of the restaurant, including selling floors, stock areas, and register areas.

Nice To Haves

• A minimum of 4–6 years of prior experience in a family, fast-food, or casual dining restaurant is strongly preferred.
• College and/or culinary schooling is preferred.

Responsibilities

• Manage daily restaurant operations and staff and execute company policies, procedures, programs, and systems.
• Provide leadership, direction, training, and development to direct reports.
• Recruit, interview, hire, train, assign, and direct employees; appraise performance and administer rewards, discipline, and terminations in accordance with company policies and applicable laws.
• Shape the restaurant’s culture and promote employee engagement; coach and mentor team members to support job 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 relay corporate programs and initiatives to managers and staff.
• Occasionally assist team members with their 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, including cash controls and security, inventory, food and labor management, financial reports, and schedules; take appropriate corrective actions.
• Manage P&L and controllable costs, including food, labor, and carryout costs.
• Control food costs by following recipes and portion-control practices and overseeing the weekly inventory process.
• Manage labor costs by optimizing employee, manager, and supervisor schedules and monitoring schedules and sales 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/local market demand.
• Health and welfare benefits.
• 401(k) with company match.
• Flexible scheduling.
• Opportunity for development and career growth.
• Early closing and no late nights.
• Work-life balance.

What This Job Offers

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