General Manager

Bob Evans Restaurants • Ripley, WV

6d

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, goal attainment, and restaurant profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager is responsible for employee management, restaurant culture and engagement, guest satisfaction, sales-building activities, operational efficiency, cost controls, profitability, food quality, cleanliness, safety, security, inventory, scheduling, financial reporting, equipment use, and facility and company assets. The role may also assist team members with job duties as needed and perform other duties as assigned.

The position requires working a variety of shifts and weekends. The employer describes early closing and no late nights, as well as flexible scheduling. Physical requirements include standing for an entire shift, walking for long periods, and pushing, lifting, carrying, and transferring up to 50 pounds. The role also requires access to all areas of the restaurant.

Requirements

• High school diploma or equivalent.
• Prior experience in a leadership role is required.
• Strong communication, interpersonal, and conflict-resolution skills.
• Strong planning and organization skills.
• Dedication to providing 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, handle or feel objects, tools, or controls, bend, and stoop.
• Ability to taste and smell and communicate verbally.
• Visual abilities including close, distance, color, and peripheral vision, depth perception, and adjustment of 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 is 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 high employee engagement.
• Coach and mentor team members to support job success and guest satisfaction.
• Model professional behavior and foster a warm, friendly, and hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team.
• Cascade corporate programs and initiatives to managers 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, 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 daily operations, including cash control and security procedures, inventory, food and labor management, financial reports, and schedules.
• Manage profit and loss, including food costs, labor costs, carryout costs, and other controllable expenses.
• Control food costs by following recipes and portion controls and conducting the weekly inventory process.
• Manage labor costs by optimizing employee and management schedules and monitoring 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.

Benefits

• Competitive compensation, with pay up to $70,000 per year depending on experience, geographic location, and 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