General Manager

Bob Evans Restaurants•Hickory, NC

About The Position

The General Manager manages the restaurant’s daily operations and staff, including implementation 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 improving profitability. Decisions are guided by established policies and procedures and by the Director of Operations. The General Manager is responsible for recruiting, hiring, training, supervising, and developing employees; fostering employee engagement; delivering a hospitable guest experience; and resolving guest concerns. The role also oversees restaurant performance, financial and cost controls, staffing, inventory, food quality, cleanliness, safety, security, equipment, and facilities. The position requires working a variety of shifts and weekends and meeting the physical demands of restaurant work.

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.
Available to work a variety of shifts and weekends.
For restaurants serving alcohol, meet the state-mandated age requirements applicable to manager positions.

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 preferred.

Responsibilities

Manage daily restaurant operations and staff while implementing company policies, procedures, programs, and systems.
Recruit, interview, hire, train, assign, direct, appraise, reward, and discipline employees, including termination; address complaints and resolve problems.
Shape the restaurant’s culture and promote employee engagement, success, and guest satisfaction through coaching and mentoring.
Model professional behavior and create a warm, friendly, and 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 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 and service issues, and resolve them to satisfy guests.
Maintain efficient operations, cost controls, and profitability; manage food, labor, carryout, and other controllable costs.
Ensure OSHA, local health and safety codes, and company safety and security policies are followed, and enforce safe work behaviors.
Monitor daily food quality and cleanliness standards.
Manage daily operations by following cash-control and security procedures, maintaining inventory, managing food and labor, reviewing financial reports and schedules, and taking appropriate action.
Control food costs by following recipes and portion controls and conducting weekly inventory.
Manage labor costs by optimizing employee and management schedules and monitoring daily 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.