General Manager

Bob Evans Restaurants • Hillsboro, OH

6d

About The Position

The General Manager oversees the restaurant’s daily operations and staff, implementing company policies, procedures, programs, and systems. The role provides leadership, direction, training, and development to direct reports, and supports restaurant success through sales growth, goal achievement, and profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager shapes restaurant culture and employee engagement, coaches team members, and fosters a warm, hospitable environment for guests and employees. The role also manages staffing, restaurant operations, food and labor costs, inventory, financial reporting, safety, food quality, cleanliness, equipment, and company assets. The position may occasionally assist with team members’ duties as needed.

Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with a family dining experience. The company says it updates safety and sanitation procedures in accordance with current CDC, local, and state guidelines to support a safe environment for employees and guests. Compensation is up to $70,000 per year, depending on experience and geographic location/local market demand.

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 organizational 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 and use hands to finger, handle, or feel objects, tools, or controls.
• Ability to bend and stoop.
• Ability to taste and smell.
• Ability to communicate verbally with others.
• 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 is preferred.

Responsibilities

• Recruit, interview, hire, train, schedule, direct, and develop employees in accordance with company policies and applicable laws.
• Appraise employee performance and reward or discipline employees, including termination when appropriate.
• Shape restaurant 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, hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team.
• Cascade corporate programs and initiatives to managers and staff.
• Occasionally assist team members with their 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 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; 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 management, financial reports, schedules, and appropriate follow-up actions.
• Manage profit and loss, including food cost, labor cost, carryout cost, and other controllable expenses.
• Control food costs by following recipes and portion standards and completing the weekly inventory process.
• Manage labor costs by optimizing employee, manager, and supervisor schedules and monitoring daily schedules and sales performance using the company labor-scheduling tool.
• Ensure proper use of restaurant equipment and maintain the facility and company assets.
• Perform other duties as assigned.

Benefits

• Competitive compensation, up to $70,000 per year depending on experience and geographic location/local market demand.
• Health and welfare benefits.
• 401(k) with company match.
• Flexible scheduling.
• Opportunity for development and career growth.
• Early close and no late nights.
• Good work/life balance.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED