General Manager

Bob Evans Restaurants•Hurricane, WV

About The Position

The General Manager manages the restaurant’s daily operations and staff, including carrying out 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 is responsible for employee management, guest satisfaction, restaurant culture and engagement, sales-building activities, operational efficiency, cost controls, safety, food quality, cleanliness, financial performance, scheduling, inventory, equipment, and facility maintenance. The role may occasionally assist team members with their job duties. Pay 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.
Available to work a variety of shifts and weekends.
Excellent communication and interpersonal skills, including 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.
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; bend and stoop; taste and smell; and communicate verbally.
Ability to use close, distance, and color vision, peripheral vision, and depth perception, and to adjust focus.
Ability to 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 while executing company policies, procedures, programs, and systems.
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 support a high level of employee engagement.
Coach and mentor team members to promote job success and guest satisfaction.
Model professional behavior and create a warm, friendly, and hospitable atmosphere.
Communicate sales performance and anticipated variances to the restaurant management team, and relay corporate programs and initiatives to managers 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 satisfy guests.
Maintain efficient operations, appropriate cost controls, and restaurant profitability.
Ensure compliance with OSHA requirements, local health and safety codes, and company safety and security policies; promote safe work behaviors.
Monitor daily activities to maintain food-quality and cleanliness standards.
Control daily operations by following cash-control and security procedures, maintaining inventory, managing food and labor, reviewing financial reports and schedules, and taking appropriate action.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion-control practices and completing weekly inventory.
Manage labor costs by optimizing weekly employee and manager schedules and monitoring daily schedules and sales performance with the company’s labor-scheduling tool.
Ensure proper use of restaurant equipment and maintain the facility and company assets.
Perform other duties as assigned.