General Manager

Bob Evans Restaurants • Bowling Green, OH

6d

About The Position

The General Manager manages the restaurant’s daily operations and staff, ensuring 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 has management responsibilities in accordance with company policies and applicable laws.

The role requires shaping an engaged restaurant culture, coaching and mentoring team members, and creating a warm, hospitable atmosphere for employees and guests. The General Manager supports sales-building activities, resolves guest concerns, oversees food quality and cleanliness, and manages costs, inventory, schedules, financial reports, cash controls, and restaurant assets. The position also ensures compliance with health, safety, security, and sanitation requirements.

The position requires standing and walking for extended periods, lifting and carrying up to 50 pounds, and accessing all areas of the restaurant. Bob Evans describes the role as offering early closing and no late nights, flexible scheduling, career development, and benefits including a 401(k) with company match. Pay is up to $70,000 per year, depending on experience and geographic location or local market demand.

Requirements

• 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.
• High school diploma or equivalent.
• Prior experience in a leadership role.
• Ability to meet the applicable physical demands, including standing for an entire shift, walking for long periods, lifting, carrying and transferring up to 50 pounds, and accessing all areas of the restaurant.

Nice To Haves

• A minimum of 4–6 years of prior 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, including execution of company policies, procedures, programs, and systems.
• Lead, direct, train, and develop direct reports.
• 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 the restaurant’s culture and promote high 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 and cascade corporate programs and initiatives to management and staff.
• Occasionally assist team members with their 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 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.
• Control 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, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion controls and conducting 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.

Benefits

• Competitive compensation, with pay up to $70,000 per year depending on experience and geographic location or 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.

What This Job Offers

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