General Manager

Bob Evans Restaurants•Wadsworth, OH

8d•$70,000

About The Position

The General Manager manages the restaurant’s daily operations and staff, including 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 driving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager oversees employee management, restaurant culture and engagement, guest service, sales activities, operational efficiency, cost controls, safety, food quality, cleanliness, inventory, scheduling, financial performance, equipment, and facility assets. The position is fast-paced and may require occasionally assisting team members with their job duties.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Excellent communication, interpersonal, conflict-resolution, 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.
Availability to work a variety of shifts and weekends.
For restaurants serving alcohol, meet applicable state-mandated age requirements for serving alcohol.

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 the restaurant’s daily operations and staff in accordance with Company policies 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 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, hospitable atmosphere.
Communicate sales performance and anticipated variances to the restaurant management team, and cascade corporate programs and initiatives to the management team and staff.
Assist team members with category job duties as needed.
Lead sales-building activities and suggestive selling, and maximize table turnover, sales per guest, and sales per hour.
Meet and greet guests and investigate and resolve food-quality or service issues to achieve guest satisfaction.
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 maintain food quality and cleanliness standards.
Manage day-to-day operations, including cash control and security procedures, inventory, food and labor, financial reports, schedules, 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 schedules and monitoring daily schedules and sales performance with the Company’s labor scheduling tool.
Ensure proper use of restaurant equipment and maintain the facility and Company assets.
Perform other duties as assigned.