General Manager

Bob Evans Restaurants•Gahanna, OH

8d•$70,000

About The Position

The General Manager oversees the restaurant’s daily operations and staff, executing 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 is responsible for employee management, restaurant culture and engagement, guest satisfaction, sales, cost controls, safety, food quality, cleanliness, equipment, facilities, and company assets. The position requires working a variety of shifts and weekends, standing and walking for extended periods, and performing physical tasks such as lifting and carrying up to 50 pounds.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Excellent communication and interpersonal skills, including conflict resolution.
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.
For restaurants serving alcohol, meet applicable state-mandated age requirements for serving 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 preferred.

Responsibilities

Manage restaurant operations and staff in accordance with company policies and applicable laws.
Recruit, interview, hire, train, schedule, direct, and evaluate employees; recognize and discipline employees, including termination when needed.
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, 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.
Lead sales-building activities and suggestive selling, while maximizing table turnover, sales per guest, and sales per hour.
Meet and greet guests; investigate and resolve food quality or service issues to achieve guest satisfaction.
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 activities to ensure food quality and cleanliness standards.
Manage daily operations, including cash control and security, inventory, food and labor, financial reports, schedules, and corrective actions.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion standards and completing weekly inventory.
Manage labor costs by optimizing schedules and monitoring daily schedules and sales using the company labor scheduling tool.
Ensure restaurant equipment is used properly and maintain the facility and company assets.
Perform other duties as assigned.