General Manager

Bob Evans Restaurants • Aberdeen, MD

7d

About The Position

The General Manager manages the restaurant’s daily operations and staff, ensuring the 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 leads employee engagement and development, supports guest satisfaction, and maintains a warm, hospitable restaurant atmosphere. The role oversees sales-building activities, service and food quality, operational efficiency, cost controls, profit management, safety, cleanliness, inventory, scheduling, and company assets. The position may also assist team members with their duties as needed.

The role requires the ability to work a variety of shifts and weekends. Physical demands include standing for an entire shift, walking for extended periods, and pushing, lifting, carrying, or transferring up to 50 pounds. Employees must be able to access all restaurant areas. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with a family dining experience. The company states that it updates its safety and sanitation procedures in accordance with current CDC, local, and state guidelines to provide a safe environment for employees and guests.

Requirements

• High school diploma or equivalent.
• Prior experience in a leadership role is required.
• Strong communication and interpersonal skills, including 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.
• 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 finger, handle, or feel objects, tools, or controls, and bend and stoop.
• Ability to taste and smell and to communicate verbally.
• Ability to use close, distance, color, and peripheral vision; depth perception; and adjust focus.
• Ability to freely access all areas of the restaurant, 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 is preferred.

Responsibilities

• Manage daily restaurant operations and staff, including execution of company policies, procedures, programs, and systems.
• Provide leadership, direction, training, and development to direct reports.
• Recruit, interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees, including termination; and address complaints and resolve problems.
• Shape the restaurant’s culture and promote employee engagement; coach and mentor team members to support employee success and guest satisfaction.
• Model professional behavior and create a warm, friendly, 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 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 and resolve food-quality or service issues, and work to satisfy guests.
• Maintain efficient operations, appropriate 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 day-to-day operations by following cash-control and security procedures, maintaining inventory, managing food and labor, reviewing financial reports and schedules, and taking appropriate action.
• Manage profit and loss, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion-control standards and completing 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.
• Maintain the facility and company assets.
• Perform other duties as assigned.

Benefits

• Competitive compensation; pay up to $70,000 per year depending on experience, geographic location, and local market demand.
• Health and welfare benefits.
• 401(k) with company match.
• Flexible scheduling.
• Opportunity for development and career growth.
• Early closing and no late nights.
• Work-life balance.

What This Job Offers

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