General Manager

Bob Evans Restaurants • Dover, OH

7d

About The Position

The General Manager oversees the restaurant’s daily operations and staff, executing 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, meeting goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager is responsible for recruiting, interviewing, hiring, training, and managing employee performance, including rewards, discipline, and termination. The role shapes restaurant culture, supports employee engagement, coaches team members, and helps create a warm, hospitable atmosphere. It also oversees guest service, food quality, cleanliness, safety, financial performance, costs, labor scheduling, inventory, equipment, facilities, and company assets.

The position requires standing for an entire shift, walking for extended periods, and performing other physical activities such as lifting, carrying, pushing, reaching, bending, and stooping. Reasonable accommodations may be made for qualified individuals with disabilities.

Requirements

• 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.
• High school diploma or equivalent.
• Prior experience in a leadership role.
• For restaurants serving alcohol, compliance with state-mandated age requirements applicable to manager positions.

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 in accordance with company policies, procedures, programs, and systems.
• Provide leadership, direction, training, and development to direct reports.
• Recruit, interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; and terminate employees when necessary.
• Shape the restaurant’s culture and support a high level of employee engagement.
• Coach and mentor team members to support their success and guest satisfaction.
• Model professional behavior and promote a warm, friendly, and hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team.
• Communicate corporate programs and initiatives to the management team and staff.
• 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.
• Greet guests and investigate and resolve food-quality or service issues.
• Maintain efficient operations, appropriate 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 day-to-day operations, including cash control and security procedures, inventory, food and labor management, financial reports, schedules, and follow-up actions.
• Manage food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion-control standards and overseeing 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/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.

What This Job Offers

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