General Manager

Bob Evans Restaurants•Troy, OH

About The Position

The General Manager leads 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, achieving goals, and driving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager is responsible for employee management, including recruiting, hiring, training, assigning work, evaluating performance, and addressing employee concerns. The position promotes employee engagement, coaches and mentors team members, and fosters a warm, hospitable environment for guests and employees. It also oversees guest service, sales-building activities, operational efficiency, cost controls, safety, food quality, cleanliness, inventory, scheduling, financial performance, equipment, and company facilities and assets. The advertised pay is up to $70,000 per year, depending on experience and geographic location or local market demand. The posting highlights early closing times, no late nights, work-life balance, benefits, flexible scheduling, and opportunities for development and career growth. Bob Evans states that it is an equal opportunity employer and participates in E-Verify.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role.
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 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 and 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, 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 the daily operations and staff of the restaurant and ensure execution of company policies, procedures, programs, and systems.
Lead, direct, train, and develop direct reports and other restaurant employees.
Recruit, interview, hire, train, assign work to, and appraise employees; reward and discipline employees, including termination when appropriate; and address complaints and resolve problems.
Shape the restaurant’s culture and promote a high level of 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 communicate 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, and work to 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, including cash control and security procedures, inventory, food and labor management, financial reports, schedules, and related corrective actions.
Manage profit and loss, including food cost, labor cost, carryout cost, and other controllable costs.
Control food costs by following recipes and portion controls and managing the weekly inventory process.
Manage labor costs by optimizing employee, manager, and supervisor schedules and monitoring daily 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.