General Manager

Bob Evans Restaurants•Johnson, KS

8d•$70,000

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, meeting goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager helps shape the restaurant’s culture, supports employee engagement and development, and fosters a warm, hospitable environment for guests and crew members. The position also oversees restaurant financial performance, staffing, food quality, cleanliness, safety, security, equipment, and facility assets. The posting advertises pay of up to $70,000 per year depending on experience and geographic location/local market demand, early closing with no late nights, work/life balance, career growth, and benefits.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Excellent communication and interpersonal skills, including conflict resolution abilities.
Strong planning and organization 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.
For restaurants serving alcohol, meet the applicable state-mandated age requirements for 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, ensuring company policies, procedures, programs, and systems are followed.
Recruit, interview, hire, train, assign, and direct employees; appraise performance; recognize and discipline employees, including termination; and address complaints and resolve problems.
Shape the restaurant’s culture and promote employee engagement, coaching, mentoring, employee success, and guest satisfaction.
Model professional behavior and create 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 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 and resolve food quality or service issues, and work 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; promote safe work behaviors.
Monitor daily activities to maintain food quality and cleanliness standards.
Oversee day-to-day operations, including cash control and security, inventory, food and labor management, financial reports, schedules, and appropriate corrective actions.
Manage the restaurant’s P&L, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion controls and managing the weekly inventory process.
Manage labor costs by optimizing weekly 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.