General Manager

Bob Evans Restaurants • Muncie, IN

7d

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 manages employees in accordance with company policies and applicable laws, shapes a positive restaurant culture, and promotes employee engagement, team success, and guest satisfaction. The position also oversees sales, service, food quality, cleanliness, safety, financial performance, labor and food costs, inventory, equipment, facilities, and company assets. The role may occasionally assist team members with their duties as needed.

The position requires standing and walking for extended periods, lifting and carrying up to 50 pounds, and accessing all areas of the restaurant. Reasonable accommodations may be made for individuals with disabilities. Bob Evans says it updates safety and sanitation procedures in accordance with current CDC, local, and state guidelines.

Requirements

• High school diploma or equivalent.
• Prior experience in a leadership role is required.
• 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 in 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, handle or feel objects, tools, or controls, 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

• Four to six years of prior experience in a family, fast-food, or casual-dining restaurant is strongly preferred.
• College and/or culinary schooling preferred.

Responsibilities

• Manage the restaurant’s daily operations and staff, ensuring company policies, procedures, programs, and systems are followed.
• Provide leadership, direction, training, and development to direct reports.
• Recruit, interview, hire, train, assign, and evaluate employees; reward or discipline employees, including termination, and address complaints and problems.
• Shape the restaurant’s culture and promote employee engagement; coach and mentor team members to support job success and guest satisfaction.
• Model professional behavior and foster a warm, friendly, hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team, and relay corporate programs and initiatives to management 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, cost controls, and profitability.
• 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, 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 conducting the weekly inventory process.
• Manage labor costs by optimizing weekly 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.

Benefits

• Competitive compensation; 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