General Manager

Bob Evans Restaurants • Hillsboro, MO

8d • $70,000

About The Position

The General Manager oversees 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 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 is responsible for employee management, restaurant culture and engagement, guest satisfaction, sales-building activities, efficient operations, cost controls, financial performance, food quality, cleanliness, safety, and facility and asset maintenance. The position requires working a variety of shifts and weekends. The role is physically active, including standing and walking for long periods and lifting, carrying, pushing, and transferring up to 50 pounds.

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 organizational 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 resting or sitting.
• Ability to push, lift, carry, and transfer up to 50 pounds.
• Ability to reach, use hands to handle objects, tools, or controls, bend, and stoop; ability to taste and smell and communicate verbally.
• Visual abilities including close, distance, color, peripheral, and depth perception, and the ability to 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 is strongly preferred.
• College education and/or culinary schooling preferred.

Responsibilities

• Manage the restaurant’s daily operations and staff, implementing company policies, procedures, programs, and systems.
• Recruit, interview, hire, train, schedule, direct, and evaluate employees; recognize and discipline employees, including termination, and resolve complaints and problems.
• Shape the restaurant’s culture and promote employee engagement.
• Coach and mentor team members to support their 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 managers and staff.
• 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.
• 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 ensure food quality and cleanliness standards.
• Oversee day-to-day operations, including cash control and security procedures, inventory, food and labor management, financial report and schedule review, and corrective actions.
• Manage profit and loss, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion standards and completing weekly inventory.
• Manage labor costs by optimizing weekly employee, manager, and supervisor schedules and monitoring daily schedules and sales 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 and geographic location/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