General Manager

Bob Evans Restaurants•Princeton, WV

About The Position

The General Manager manages 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 sales growth, goal achievement, and restaurant profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager leads restaurant culture and employee engagement, coaches and mentors team members, and promotes a warm, hospitable environment focused on guest satisfaction. The role oversees restaurant operations, financial performance, staffing, food and labor costs, safety, cleanliness, equipment, facilities, and company assets. The listed compensation is up to $70,000 per year, depending on experience and geographic location/local market demand. The posting highlights early closing, no late nights, work-life balance, benefits, and career growth.

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 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 with hands; use hands to finger, handle, or feel objects, tools, or controls; and bend and stoop.
Ability to taste and smell and verbally communicate with others.
Close, distance, and color vision; peripheral vision; depth perception; and ability to adjust focus.
Ability to freely access all areas of the restaurant, including selling floors, stock areas, and register areas.
For restaurants serving alcohol, must meet applicable state-mandated age requirements for managers serving alcohol.

Nice To Haves

Four to six 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, including execution of company policies, procedures, programs, and systems.
Provide leadership, direction, training, and development to direct reports.
Recruit, interview, hire, train, assign, and direct employees; appraise performance; reward and discipline employees, including termination; and address complaints and resolve 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 cascade corporate programs and initiatives to the management team and staff.
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 satisfy guests.
Maintain efficient operations, 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.
Control daily operations, including cash control and security procedures, inventory, food and labor management, financial reports, schedules, and follow-up actions.
Manage P&L and controllable costs, including food, labor, and carryout costs.
Control food costs by following recipes and portion controls and conducting the weekly inventory process.
Manage labor costs by optimizing weekly employee, manager, and supervisor schedules and monitoring daily schedules and sales through the company labor scheduling tool.
Ensure proper use of restaurant equipment and maintain the facility and company assets.
Perform other duties as assigned.