General Manager

Bob Evans Restaurants•East Peoria, IL

8d•$70,000

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 is responsible for people management, employee engagement, guest satisfaction, sales, cost controls, food quality, cleanliness, safety, inventory, scheduling, financial performance, and the restaurant facility and assets. The role is fast-paced and may require assisting team members with their job duties.

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 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.
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, and color vision, peripheral vision, depth perception, 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 preferred.

Responsibilities

Manage the restaurant’s daily operations and staff in accordance with Company policies and applicable laws.
Recruit, interview, hire, train, schedule, direct, and evaluate employees; reward and discipline employees, including termination; and address complaints and resolve problems.
Shape the restaurant’s culture and promote strong 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 management team and cascade corporate programs and initiatives to managers and staff.
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, 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.
Oversee cash control and security procedures, inventory, food and labor management, financial reports, schedules, and appropriate operational actions.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion controls and completing the weekly inventory process.
Manage labor costs by optimizing employee and management schedules and monitoring daily schedules and sales through the Company’s labor scheduling tool.
Ensure proper use of restaurant equipment and maintain the facility and Company assets.
Perform other duties as assigned.