General Manager

Bob Evans Restaurants•Fairmont, WV

About The Position

The General Manager leads the day-to-day operations and staff of a Bob Evans restaurant, ensuring company policies, procedures, programs, and systems are followed. The role provides leadership, direction, training, and development to direct reports and contributes to restaurant success through sales growth, goal achievement, and profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager oversees hiring and employee management, shapes a positive and engaging restaurant culture, coaches team members, and supports guest satisfaction. The position also manages sales performance, restaurant operations, cost controls, financial results, food quality, cleanliness, safety, inventory, scheduling, equipment, facilities, and company assets. The role may occasionally assist team members with their duties and perform other assigned tasks. Bob Evans describes its purpose as serving high-quality, farm-fresh food and providing guests with a family dining experience. The company emphasizes care for employees and guests, community roots, and a safe environment supported by updated safety and sanitation procedures.

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.
For alcohol-serving restaurants, compliance with applicable state-mandated age requirements for managers who serve alcohol.
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 and use hands to finger, handle, or feel objects, tools, or controls.
Ability to bend and stoop.
Ability to taste and smell.
Ability to communicate verbally with others.
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 prior 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 evaluate employees; reward or discipline employees, including termination when appropriate; and address complaints and problems.
Shape a positive restaurant culture and promote 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 communicate corporate programs and initiatives to staff.
Occasionally assist team members with their 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, investigate and resolve food quality and service issues, and work 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 maintain food quality and cleanliness standards.
Manage day-to-day operations, including cash control and security, inventory, food and labor management, financial reports, schedules, and appropriate follow-up actions.
Manage profit and loss, including food cost, labor cost, carryout cost, and other controllable expenses.
Control food costs by following recipes and portion controls 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.