General Manager

Bob Evans Restaurants • Warsaw, IN

6d

About The Position

The General Manager leads the restaurant’s daily operations and staff, ensuring company policies, procedures, programs, and systems are followed. The role provides leadership, direction, training, and development to direct reports, builds sales, achieves goals, and supports restaurant profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager is responsible for restaurant culture and employee engagement, coaching and mentoring team members, communicating sales performance and corporate initiatives, and helping create a warm, hospitable atmosphere. The role oversees guest service, food quality, cleanliness, safety, staffing, inventory, cash controls, labor and food costs, financial reporting, facility upkeep, and company assets. The position may occasionally assist with team members’ duties and includes other assigned responsibilities.

Bob Evans describes its work as serving high-quality, farm-fresh food and providing guests with a family dining experience. The company states that it updates safety and sanitation procedures in accordance with current CDC, local, and state guidelines to support 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 and use hands to finger, handle, or feel objects, tools, or controls; bend and stoop; and taste and smell.
• Ability to communicate verbally and use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
• 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 while executing 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 and administer rewards or discipline, including termination, in accordance with company policies and applicable laws.
• Shape restaurant culture and promote employee engagement; coach and mentor team members to support job 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 managers and staff.
• Occasionally assist team members with their job duties as needed.
• Champion 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.
• Oversee cash control and security procedures, inventory, food and labor management, financial reports, schedules, and appropriate follow-up actions.
• Manage profit and loss and controllable costs, including food, labor, and carryout costs.
• Control food costs by following recipes and portion controls and completing the weekly inventory process.
• Manage labor costs by optimizing employee, manager, and supervisor 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.
• Perform other duties as assigned.

Benefits

• Competitive compensation, with pay up to $70,000 per year depending on experience and geographic location or local market demand.
• Health and welfare benefits.
• 401(k) with company match.
• Flexible scheduling.
• Opportunity for development and career growth.
• Early close and no late nights.
• Work-life balance.

What This Job Offers

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