General Manager

Bob Evans Restaurants•Newark, OH

8d•$70,000

About The Position

The General Manager oversees the restaurant’s daily operations and staff, ensuring that Company policies, procedures, programs, and systems are carried out. The role provides leadership, direction, training, and development to direct reports, while building sales, achieving goals, and improving restaurant profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager helps shape the restaurant’s culture and employee engagement, promotes a welcoming and hospitable guest experience, and maintains efficient operations, cost controls, food quality, cleanliness, and safety. The position includes responsibility for staffing, performance management, scheduling, inventory, financial results, restaurant equipment, facilities, and company assets. The job requires working a variety of shifts and weekends and meeting the physical demands of restaurant operations, including standing and walking for extended periods and lifting up to 50 pounds.

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, handle objects, tools, or controls, bend, and stoop; taste and smell; communicate verbally; and use close, distance, color, peripheral, and depth vision and adjust focus.
Ability to 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

Manage daily restaurant operations and staff in accordance with Company policies, procedures, programs, systems, and applicable laws.
Recruit, interview, hire, train, assign, and direct employees; appraise performance; reward and discipline employees, including termination; and address complaints and problems.
Shape the restaurant’s 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 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 food-quality and service issues, and resolve them 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 report and schedule review, and appropriate follow-up actions.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion 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.