General Manager

Bob Evans Restaurants•Lancaster, OH

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, achieving goals, and driving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager leads the restaurant team, supports employee engagement and development, ensures guest satisfaction, and oversees operational performance. Responsibilities include managing costs and financial results, maintaining food quality and cleanliness, meeting safety requirements, and caring for the restaurant facility and company assets. The position may occasionally assist team members with their job duties.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role.
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 regularly stand for an entire shift and walk for long periods without resting 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.
Ability to use close, distance, color, and peripheral vision, depth perception, and adjust 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.
College and/or culinary schooling.

Responsibilities

Manage the restaurant’s daily operations and staff in accordance with company policies and applicable laws.
Recruit, interview, hire, train, plan and assign work, evaluate performance, reward and discipline employees, and address complaints and problems.
Shape the restaurant’s culture and promote high employee engagement.
Coach and mentor team members to support employee 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 and communicate 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; maximize table turnover, sales per guest, and sales per hour.
Meet and greet guests, investigate food quality or service issues, and resolve them to 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.
Manage day-to-day operations, including cash control and security, inventory, food and labor, financial reports, schedules, and appropriate corrective actions.
Manage profit and loss, including food costs, labor costs, carryout costs, and other controllable items.
Control food costs by following recipes and portion controls and managing the weekly inventory process.
Manage labor costs by optimizing weekly employee, manager, and supervisor schedules and monitoring daily schedules and sales performance using the company’s labor scheduling tool.
Ensure proper use of restaurant equipment.
Maintain the facility and company assets.
Perform other duties as assigned.