General Manager

Bob Evans Restaurants • Triadelphia, WV

6d

About The Position

The General Manager manages 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 supports restaurant success by building sales, meeting goals, and driving profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager shapes the restaurant’s culture and promotes employee engagement, team development, guest satisfaction, and a warm, hospitable atmosphere. The role oversees operational performance, cost controls, food quality, cleanliness, safety, scheduling, inventory, financial reporting, facility maintenance, and company assets. It may also involve assisting team members with their duties as needed.

Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with an all-around family dining experience. The company emphasizes taking care of employees and guests, serving food at a great value, and being connected to its communities. The position offers pay up to $70,000 per year depending on experience and geographic location/local market demand, early closing with no late nights, and work-life balance.

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 meet the physical demands of the role, including standing for the 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 visual abilities, and accessing all areas of the restaurant.

Nice To Haves

• A minimum of 4–6 years of prior experience in a family, fast-food, or casual-dining restaurant is strongly preferred.
• College and/or culinary schooling is preferred.
• For restaurants that serve alcohol, the applicable state-mandated age requirements for serving alcohol apply to manager positions.

Responsibilities

• Manage daily restaurant operations and staff, including implementing 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, and address complaints and problems in accordance with company policies and applicable laws.
• Shape the restaurant’s culture and promote employee engagement; coach and mentor team members to support job 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 activities and suggestive selling, and 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 maintain food-quality and cleanliness standards.
• Manage day-to-day operations, including cash control and security, inventory, food and labor management, schedules, financial-report review, and corrective actions.
• Manage profit and loss, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion-control standards and managing the weekly inventory process.
• Manage labor costs by optimizing weekly employee, manager, and supervisor schedules and monitoring daily schedules and sales performance using the company labor-scheduling tool.
• Ensure proper use of restaurant equipment.
• 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.
• Work-life balance.

What This Job Offers

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