General Manager

Bob Evans Restaurants•Town of Huntington, NY

8d•$70,000

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, meeting goals, and driving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager is responsible for staffing and employee management, restaurant culture and engagement, guest satisfaction, sales performance, cost controls, food quality, cleanliness, safety, and security. The position also oversees financial performance, inventory, scheduling, restaurant equipment, the facility, and Company assets. The role may occasionally assist team members with their duties and perform other assigned work. 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 welcoming restaurant atmosphere. The job requires standing and walking for extended periods, lifting and carrying up to 50 pounds, and accessing all areas of the restaurant. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. The company updates safety and sanitation procedures in accordance with current CDC, local, and state guidelines.

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.
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; use hands to finger, handle, or feel objects, tools, or controls; and bend and stoop.
Ability to taste and smell and to communicate verbally.
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 area, and register area.
For restaurants serving alcohol, meet applicable state-mandated age requirements for serving alcohol.

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, ensuring execution of Company policies, procedures, programs, and systems.
Provide leadership, direction, training, and development to direct reports.
Recruit, interview, hire, and train employees; assign and direct work; appraise performance; reward and discipline employees, including termination; and address complaints and resolve problems, in accordance with Company policies and applicable laws.
Shape the restaurant’s culture and promote a high level of employee engagement.
Coach and mentor team members to support their 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 cascade corporate programs and initiatives to managers and staff.
Occasionally 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 to achieve guest satisfaction.
Maintain efficient operations, 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 maintain food quality and cleanliness standards.
Control day-to-day operations, including cash control and security procedures, inventory, food and labor management, financial report and schedule reviews, and appropriate follow-up 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 processes.
Manage labor costs by optimizing weekly employee, manager, and key supervisor schedules and monitoring daily schedules and sales performance using the Company labor scheduling tool.
Ensure proper use of restaurant equipment.
Maintain the facility and Company assets.
Perform other duties as assigned.