General Manager

Bob Evans Restaurants•Nashville, IN

8d•$70,000

About The Position

The General Manager manages the restaurant’s daily operations and staff, including 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, achieving goals, and driving profitability. Decisions are guided by established policies and procedures and by the Director of Operations. The General Manager oversees employee hiring, training, performance, and engagement; coaches team members; and helps create a professional, friendly, hospitable environment. The role also manages guest service, food quality, cleanliness, safety, restaurant costs, inventory, labor scheduling, financial performance, equipment, facilities, and company assets. The position may occasionally assist with other team members’ job duties, and other duties may be assigned. The employer highlights competitive compensation, health and welfare benefits, a 401(k) with company match, flexible scheduling, and opportunities for development and career growth. The position offers early closing and no late nights. Pay is up to $70,000 per year, depending on experience and geographic location or local market demand.

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 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 in 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 rest or sitting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach, use hands to finger, handle, or feel objects, tools, or controls, and bend and stoop.
Ability to taste and smell and communicate verbally.
Ability to use close, distance, color, peripheral, and depth vision and 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

Manage daily restaurant operations and staff, executing company policies, procedures, programs, and systems.
Provide leadership, direction, training, and development to direct reports.
Recruit, interview, hire, and train employees; 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 employee engagement, coaching and mentoring team members to support their success and guest satisfaction.
Model professional behavior and foster 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.
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; enforce safe work behaviors.
Monitor daily activities to maintain food quality and cleanliness standards.
Control daily operations, including cash control and security, inventory, food and labor management, financial report and schedule review, 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 standards and completing the weekly inventory process.
Manage labor costs by optimizing weekly employee, manager, and supervisor 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.