General Manager

Bob Evans Restaurants • Brook Park, OH

6d

About The Position

The General Manager oversees the restaurant’s daily operations and staff, carrying out company policies, procedures, programs, and systems. The role provides leadership, direction, training, and development to direct reports and supports restaurant success by building sales, achieving goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager leads employee engagement and development, communicates sales performance and company initiatives, and helps create a warm, hospitable restaurant atmosphere. The role also supports guest satisfaction, food quality, cleanliness, safety, efficient operations, cost control, and financial performance. Responsibilities include managing restaurant equipment, facilities, and company assets, along with other assigned duties.

The position requires working a variety of shifts and weekends. The posting advertises early closing and no late nights. Physical demands include standing and walking for extended periods, lifting and carrying up to 50 pounds, and accessing all areas of the restaurant. Reasonable accommodations may be made for individuals with disabilities.

Requirements

• High school diploma or equivalent.
• Prior experience in a leadership role is required.
• Excellent communication and interpersonal skills, including 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.
• Available 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, finger, and feel 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 access all areas of the restaurant, including selling floors, stock areas, and register areas.
• For alcohol-serving restaurants, managers must meet applicable state-mandated age requirements to serve alcohol.

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 restaurant’s daily operations and staff, including execution of 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, in accordance with company policies and applicable laws.
• Build a positive restaurant culture and promote employee engagement; coach and mentor team members.
• Model professional behavior and create a warm, friendly, and hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team, and share corporate programs and initiatives with managers and staff.
• Occasionally 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, investigate and resolve food quality and service issues, and work to satisfy guests.
• Maintain efficient operations, cost controls, and profitability.
• Ensure compliance with OSHA requirements, local health and safety codes, and company safety and security policies; enforce safe work practices.
• Monitor daily food quality and cleanliness standards.
• Oversee cash control and security procedures, inventory, food and labor management, financial reports, and schedules; take appropriate operational actions.
• Manage profit and loss, including food, labor, carryout, and other controllable costs.
• Control food costs through recipe compliance, portion control, and the weekly inventory process.
• Manage labor costs by optimizing schedules and monitoring daily staffing 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.

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 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