General Manager

Bob Evans Restaurants•Aurora, OH

About The Position

The General Manager oversees 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, achieving goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager shapes the restaurant’s culture and promotes employee engagement, team development, guest satisfaction, and a warm, hospitable environment. The role manages operating costs and financial performance, maintains food quality and cleanliness, ensures safety and security, and oversees the restaurant facility and company assets. The position may occasionally assist with team members’ job duties.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role.
Excellent communication and interpersonal skills, including 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.
Ability to stand for the entire shift and walk for long periods without rest 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 and to communicate verbally.
Ability to use close, distance, color, and peripheral vision, depth perception, and adjust focus.
Ability to freely access all areas of the restaurant, including selling floors, stock areas, and register areas.

Nice To Haves

Four to six years of prior experience in a family, fast-food, or casual dining restaurant.
College and/or culinary schooling.

Responsibilities

Manage daily restaurant operations and staff, ensuring company policies, procedures, programs, and systems are followed.
Recruit, interview, hire, train, direct, and evaluate employees; reward and discipline employees, including termination, and address complaints and problems.
Provide leadership, coaching, mentoring, and development to team members and direct reports.
Shape restaurant culture and promote employee engagement, professional behavior, and a welcoming, hospitable atmosphere.
Communicate sales performance and anticipated variances to the restaurant management team and relay corporate programs and initiatives to the management team and staff.
Assist team members with category job duties as needed.
Drive sales through 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 and 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 practices.
Monitor daily activities to ensure 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 corrective actions.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion controls and completing weekly inventory.
Manage labor costs by optimizing weekly employee and management 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.