General Manager

Bob Evans Restaurants•Anderson, IN

8d•$70,000

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 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 is responsible for employee management, restaurant culture and engagement, guest service, sales, cost and profit management, food quality, cleanliness, safety, and security. The role may occasionally assist team members with their duties and perform other assigned work. 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, work-life balance, flexible scheduling, benefits, and career-development opportunities.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Excellent communication, interpersonal, conflict-resolution, 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 communicate verbally with others.
Ability to use close, distance, color, and peripheral vision; depth perception; and focus adjustment.
Ability to access all restaurant areas, including selling floors, stock areas, and register areas.
For restaurants serving alcohol, meet applicable state-mandated age requirements for managers who serve alcohol.

Nice To Haves

Four to six 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, procedures, programs, and systems.
Recruit, interview, hire, train, assign, and direct employees; appraise performance; reward and discipline employees, including termination; address complaints and resolve problems.
Shape the restaurant’s culture and promote employee engagement, coaching, mentoring, and team success.
Model professional behavior and maintain a warm, friendly, and hospitable atmosphere for guests and employees.
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 category 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 food-quality or service issues, and resolve them 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, inventory, food and labor management, financial reports, schedules, and appropriate follow-up actions.
Manage profit and loss, including food costs, labor costs, carryout costs, and other controllable items.
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’s labor scheduling tool.
Ensure proper use of restaurant equipment and maintain the facility and company assets.
Perform other duties as assigned.