General Manager

Bob Evans Restaurants • Independence, OH

7d

About The Position

The General Manager leads the daily operations and staff of a Bob Evans restaurant, 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, achieving goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager shapes restaurant culture and employee engagement, coaches and mentors team members, and helps create a warm, hospitable atmosphere for guests. The role oversees guest satisfaction, sales-building activities, food quality, cleanliness, safety, cost controls, staffing, inventory, financial performance, equipment, and facility upkeep. The position may occasionally assist team members with job duties as needed and performs 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 organization skills.
• Dedication to providing 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 in employee appearance and presentation.
• Availability to work a variety of shifts and weekends.
• Ability to meet the physical demands of the job, including standing for an entire shift, walking for long periods, and pushing, lifting, carrying, and transferring up to 50 pounds.
• Ability to reach, handle objects and controls, bend and stoop, taste and smell, communicate verbally, and access all restaurant 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, ensuring execution of company policies, procedures, programs, and systems.
• Lead, direct, train, and develop direct reports and the restaurant team.
• Recruit, interview, hire, train, assign, and direct employees; appraise performance; reward and discipline employees, including termination; and address complaints and resolve problems.
• Shape restaurant culture and promote high 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 when 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 or service issues, and work to satisfy guests.
• 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 behaviors.
• Monitor daily activities to ensure food quality and cleanliness standards.
• Oversee cash control and security procedures, inventory, food and labor management, financial reports, schedules, and corrective actions.
• Manage profit and loss, including food costs, labor costs, carryout costs, and other controllable items.
• Control food costs by following recipes and portion controls 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's 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.

What This Job Offers

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