General Manager

Bob Evans Restaurants • North Canton, OH

6d

About The Position

The General Manager oversees the restaurant’s daily operations and staff, ensuring that company policies, procedures, programs, and systems are followed. 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 shapes the restaurant’s culture and supports employee engagement, team development, guest satisfaction, and a warm, hospitable atmosphere. The role oversees sales, service, food quality, cleanliness, safety, security, staffing, inventory, equipment, facilities, and financial performance, including profit-and-loss management and food and labor cost controls. The position may occasionally assist team members with their duties and perform other assigned work.

Bob Evans describes its purpose as serving high-quality, farm-fresh food and providing guests with an all-around family dining experience. The company states that it updates safety and sanitation procedures in accordance with current CDC, local, and state guidelines to provide a safe environment for employees and guests.

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 organization skills.
• Dedication to providing 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 communicate verbally with others.
• Ability to use close, distance, and color vision, peripheral vision, and depth perception, and to adjust focus.
• Ability to access all restaurant areas, including selling floors, stock areas, and register areas.
• For restaurants serving alcohol, must meet state-mandated age requirements applicable to managers.

Nice To Haves

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

Responsibilities

• Manage daily restaurant operations and staff, and execute company policies, procedures, programs, and systems.
• Provide leadership, direction, training, and development to direct reports.
• Recruit, interview, hire, train, assign, and direct employees; appraise performance; reward and discipline employees, including termination; and address complaints and resolve problems.
• Shape the restaurant’s culture and work to maintain a high level of employee engagement.
• Coach and mentor 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 communicate corporate programs and initiatives to management and staff.
• Occasionally assist team members with category 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 ensure food quality and cleanliness standards.
• Manage day-to-day operations, including cash control and security procedures, inventory, food and labor, financial reports, schedules, and appropriate follow-up 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 practices and overseeing 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.

Benefits

• Competitive compensation, with pay 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 closing and no late nights.

What This Job Offers

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