General Manager

Bob Evans Restaurants•Festus, MO

8d•$70,000•Onsite

About The Position

The General Manager oversees the restaurant’s daily operations and staff, including 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 the Director of Operations. The General Manager manages staffing and employee performance, shapes an engaged restaurant culture, and coaches team members to support their success and guest satisfaction. The role also oversees guest service, sales-building activity, operating standards, safety, cash controls, inventory, labor and food costs, financial reporting, schedules, equipment, facilities, and company assets. The position may occasionally assist with other team members’ duties, and includes other duties as assigned. The job requires standing and walking for extended periods, lifting and transferring up to 50 pounds, and accessing all areas of the restaurant. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Bob Evans states that it updates safety and sanitation procedures in accordance with 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.
Availability to work a variety of shifts and weekends.
Ability to stand for an entire shift and walk for long periods without resting 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, perceive depth, and adjust focus.
Ability to access all restaurant areas, including selling floors, stock areas, and register areas.

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 while executing company policies, procedures, programs, and systems.
Lead, direct, train, and develop direct reports; recruit, interview, hire, assign, evaluate, reward, discipline, and, when necessary, terminate employees in accordance with company policies and applicable laws.
Shape the restaurant’s culture and promote high employee engagement; coach and mentor team members to support employee success and guest satisfaction.
Model professional behavior and foster a warm, friendly, hospitable atmosphere.
Communicate sales performance and anticipated variances to the restaurant management team, and cascade corporate programs and initiatives to managers and staff.
Occasionally assist team members with their job duties as needed.
Champion 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 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.
Control daily operations, including cash-control and security procedures, inventory, food and labor management, financial reports, schedules, and appropriate follow-up 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 weekly employee, manager, and supervisor schedules and monitoring daily 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.