General Manager

Bob Evans Restaurants • Cranberry Twp, PA

6d

About The Position

The General Manager manages the restaurant’s daily operations and staff, including implementing 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 improving profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager oversees hiring and employee performance, shapes the restaurant’s culture, and supports employee engagement and guest satisfaction. The role also manages sales, service, food quality, cleanliness, safety, costs, schedules, inventory, financial reporting, equipment, facilities, and company assets. The position may occasionally assist with team members’ duties. Other duties may be assigned.

Bob Evans emphasizes farm-fresh food, guest service, and a welcoming family-dining experience. The company states that it updates safety and sanitation procedures to follow current CDC, local, and state guidelines.

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

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 the daily operations and staff of the restaurant and execute company policies, procedures, programs, and systems.
• Provide leadership, direction, training, and development to direct reports.
• Recruit, interview, hire, train, assign, and evaluate employees; reward and discipline employees, including termination, in accordance with company policies and applicable laws.
• Build a strong restaurant culture and 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 communicate corporate programs and initiatives to managers and staff.
• Occasionally assist team members with their 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; promote safe work behaviors.
• Monitor daily activities to maintain food quality and cleanliness standards.
• Manage cash control and security procedures, inventory, food and labor, financial reports, and schedules; take appropriate operational actions.
• Manage profit and loss, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion standards and conducting the weekly inventory process.
• Manage labor costs by optimizing employee and manager 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.

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.
• Work-life balance.

What This Job Offers

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