General Manager

Bob Evans Restaurants•Battle Creek, IA

8d•$70,000

About The Position

The General Manager leads 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, meeting goals, and improving profitability. Decisions are guided by established policies and procedures and by the Director of Operations. The General Manager is responsible for shaping an engaged restaurant culture, delivering a hospitable guest experience, and maintaining food quality, cleanliness, safety, and efficient operations. The position oversees staffing, performance management, cost controls, labor and food costs, inventory, schedules, financial reporting, restaurant equipment, facilities, and company assets. The role may occasionally assist team members with their job duties and includes other duties as assigned.

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 organizational 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 with hands; 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 area, and register area.
For restaurants serving alcohol, meet the applicable state-mandated age requirements for manager positions.

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 in accordance with company policies and applicable laws.
Recruit, interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees, including termination; and address complaints and resolve problems.
Shape the restaurant’s culture and foster a high level of employee engagement.
Coach and mentor team members to support job success and guest satisfaction.
Model professional behavior and create a warm, friendly, hospitable atmosphere.
Communicate sales performance and anticipated variances to the management team, and cascade corporate programs and initiatives to the team 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 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 ensure food quality and cleanliness standards.
Manage day-to-day operations, including cash control and security procedures, inventory, food and labor, financial reports, schedules, and appropriate follow-up actions.
Manage the restaurant’s P&L, including food costs, labor costs, carryout costs, and other controllable expenses.
Control food costs by following recipes and portion-control standards and overseeing the weekly inventory process.
Manage labor costs by optimizing weekly schedules for employees, managers, and key supervisors, and monitoring daily schedules and sales performance using the company’s labor scheduling tool.
Ensure proper use of restaurant equipment.
Maintain the facility and company assets.
Perform other duties as assigned.