General Manager

Bob Evans Restaurants•Newark, OH

About The Position

The General Manager oversees the restaurant’s daily operations and staff, carrying out company policies, procedures, programs, and systems. The role provides leadership, direction, training, and development to direct reports and contributes to sales growth, goal achievement, and restaurant profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager manages employees in accordance with company policies and applicable laws, shapes the restaurant’s culture, and works to maintain strong employee engagement and guest satisfaction. The position also supports efficient operations, cost controls, safety, food quality, cleanliness, and the maintenance of the facility and company assets. 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.
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 in employee appearance and presentation.
Availability to work a variety of shifts and weekends.
Ability to meet the physical demands of the job, including standing for an entire shift, walking for extended periods, pushing, lifting, carrying, and transferring up to 50 pounds, reaching, handling objects and controls, bending, stooping, tasting and smelling, communicating verbally, using vision at varying distances and for color and depth perception, and accessing all restaurant areas.

Nice To Haves

Four to six years of experience in a family, fast-food, or casual dining restaurant.
College and/or culinary schooling.
For alcohol-serving restaurants, meeting applicable state-mandated age requirements to serve alcohol.

Responsibilities

Recruit, interview, hire, train, assign, and direct employees; appraise performance; recognize and discipline employees, including termination when appropriate; and address complaints and resolve problems.
Shape the restaurant’s culture and promote employee engagement.
Coach and mentor team members to support job success and guest satisfaction.
Model professional behavior and create a warm, friendly, hospitable atmosphere.
Communicate sales performance and anticipated variances to the restaurant management team.
Communicate corporate programs and initiatives to the management team 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 ensure food quality and cleanliness standards.
Manage daily operations, including cash control and security, inventory, food and labor, financial reports, schedules, and appropriate follow-up actions.
Manage the restaurant’s profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion-control practices and overseeing weekly inventory.
Manage labor costs by optimizing weekly schedules and monitoring daily schedules and sales performance using the company’s labor scheduling tool.
Ensure proper use of restaurant equipment.
Maintain the facility and company assets.
Perform other duties as assigned.