General Manager

Bob Evans Restaurants•New Castle, PA

8d•$70,000•Onsite

About The Position

The General Manager oversees the restaurant’s daily operations and staff, ensuring that Company policies, procedures, programs, and systems are carried out. 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 supports a high-quality, welcoming family dining experience featuring farm-fresh food. The role shapes restaurant culture and employee engagement, promotes guest satisfaction, and maintains efficient operations, cost controls, safety, cleanliness, and food quality. The position requires working a variety of shifts and weekends and performing the physical duties described in the posting.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Excellent communication and interpersonal skills, including conflict resolution.
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 resting 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.
Close, distance, color, and peripheral vision; depth perception; and 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 and/or culinary schooling preferred.

Responsibilities

Manage restaurant operations and staff in accordance with Company policies and applicable laws.
Recruit, interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees, including termination; and address complaints and resolve problems.
Shape restaurant culture and support 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 communicate corporate programs and initiatives to managers and staff.
Occasionally assist team members with their 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, appropriate 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.
Manage day-to-day operations, including cash control and security procedures, inventory, food and labor, financial reports, schedules, and corrective actions.
Manage profit and loss, including food costs, labor costs, carryout costs, and other controllable items.
Control food costs by following recipes and portion-control standards and conducting weekly inventory.
Manage labor costs by optimizing weekly employee, manager, and 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.