General Manager

Bob Evans Restaurants • Greenfield, IN

6d

About The Position

The General Manager oversees 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 sales, goal achievement, and profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager shapes restaurant culture, supports employee engagement and development, and creates a warm, hospitable environment for guests and team members. The role also manages operating costs and financial performance, maintains food quality and cleanliness, and ensures compliance with safety, security, and health requirements. The position requires standing and walking for extended periods, lifting and transferring up to 50 pounds, and being able to access all areas of the restaurant. Reasonable accommodations may be made for individuals with disabilities.

Requirements

• Prior experience in a leadership role is required.
• High school diploma or equivalent.
• 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 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; bend and stoop; taste and smell; and communicate verbally.
• Ability to use close, distance, color, and peripheral vision, perceive depth, 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 preferred.

Responsibilities

• Recruit, interview, hire, train, assign, direct, appraise, reward, and discipline employees, including termination, in accordance with company policies and applicable laws.
• Shape restaurant culture and promote employee engagement; coach and mentor team members to support their 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 cascade corporate programs and initiatives to managers and staff.
• Occasionally assist team members with category 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 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 operations to ensure food quality and cleanliness standards.
• Manage cash control and security procedures, inventory, food and labor, financial reports, schedules, and day-to-day operational actions.
• Manage profit and loss, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion controls and conducting weekly inventory.
• Manage labor costs by optimizing employee and management schedules and monitoring schedules and sales performance using the company labor scheduling tool.
• Ensure proper use of restaurant equipment and 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