General Manager

Bob Evans Restaurants • Franklin, OH

6d

About The Position

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

The General Manager manages employees in accordance with company policies and applicable laws, including recruiting, hiring, training, assigning work, evaluating performance, and addressing employee concerns. The role shapes restaurant culture, supports employee engagement, coaches and mentors team members, and models professional, hospitable behavior. It also oversees guest service, sales-building activities, operating standards, safety, finances, staffing, inventory, and facility and equipment upkeep.

Bob Evans emphasizes farm-fresh food, guest and employee care, and a welcoming family-dining experience. The company states that it updates 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.
• 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 meet the physical requirements of the role, including standing for an entire shift, walking for long periods, pushing, lifting, carrying, and transferring up to 50 pounds, reaching, handling objects and controls, bending, stooping, tasting and smelling, communicating verbally, using vision and depth perception, and accessing all restaurant 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.

Responsibilities

• Manage daily restaurant operations and staff, implementing company policies, procedures, programs, and systems.
• Provide leadership, direction, training, and development to direct reports.
• Recruit, interview, hire, train, assign work to, evaluate, reward, and discipline employees, including termination when appropriate.
• Shape restaurant culture and promote employee engagement; coach and mentor team members to support their success and guest satisfaction.
• Model professional behavior and create a warm, friendly, and 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 category job duties as needed.
• Lead sales-building and suggestive-selling activities; 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 practices.
• Monitor daily activities to ensure food quality and cleanliness standards.
• Oversee cash-control and security procedures, inventory, food and labor management, financial reports, schedules, and appropriate operational actions.
• Manage profit and loss, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion controls and completing weekly inventory.
• Manage labor costs by optimizing employee, manager, and supervisor schedules and monitoring 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 or 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.

What This Job Offers

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