General Manager

Bob Evans Restaurants•Springfield, OH

8d•$70,000•Onsite

About The Position

The General Manager oversees the restaurant’s daily operations and staff, ensuring the 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 improving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager manages staffing and employee performance, fosters employee engagement, supports guest satisfaction, and maintains quality, cleanliness, safety, and efficient operations. The position also manages restaurant finances and controllable costs, including food, labor, and carryout costs, and is responsible for inventory, scheduling, equipment, facilities, and company assets.

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.
For manager positions at restaurants serving alcohol, compliance with 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 the restaurant’s daily operations and staff in accordance with company policies and applicable laws.
Recruit, interview, hire, train, schedule, direct, evaluate, reward, and discipline employees, including termination; address complaints and resolve problems.
Shape the restaurant’s culture and promote a high level of employee engagement.
Coach and mentor team members to support job 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 communicate corporate programs and initiatives to the management team and staff.
Occasionally 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.
Meet and greet guests, investigate food quality or service issues, and resolve them to satisfy guests.
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 ensure food quality and cleanliness standards.
Manage day-to-day operations, including cash control and security, inventory, food and labor management, financial reports, schedules, and appropriate follow-up actions.
Manage P&L items, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion-control practices and completing weekly inventory.
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.