General Manager

Bob Evans Restaurants • Mansfield, OH

6d

About The Position

The General Manager oversees the restaurant’s daily operations and staff, implementing 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 also shapes the restaurant’s culture, supports employee engagement, and fosters a warm, friendly, hospitable atmosphere focused on guest satisfaction and high-quality farm-fresh food.

This role manages restaurant performance and operational standards, including sales, costs, labor, inventory, cash control, food quality, cleanliness, safety, security, equipment, and facility maintenance. The General Manager may occasionally assist team members with their duties. The position requires the ability to work a variety of shifts and weekends. Bob Evans states that it updates safety and sanitation procedures in accordance with current CDC, local, and state guidelines.

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 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 meet the listed physical demands, including standing for an entire shift, walking for long periods, pushing, lifting, carrying, and transferring up to 50 pounds, reaching, handling objects or controls, bending, stooping, tasting, smelling, communicating verbally, and accessing all restaurant areas.
• For restaurants serving alcohol, meet applicable state-mandated age requirements for serving alcohol.

Nice To Haves

• Four to six years of prior 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, including execution of 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; reward and discipline employees, including termination; and address complaints and resolve problems in accordance with Company policies and applicable laws.
• 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 foster a warm, friendly, hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team, and cascade corporate programs and initiatives to management and staff.
• Occasionally assist team members with category 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 satisfy guests.
• 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.
• Control daily operations, including cash control and security procedures, inventory, food and labor management, financial reports, schedules, and appropriate follow-up actions.
• Manage P&L and controllable costs, including food, labor, and carryout costs.
• Control food costs by following recipes and portion-control standards and managing the weekly inventory process.
• Manage labor costs by optimizing weekly employee, manager, and supervisor schedules and monitoring daily schedules and sales performance using the Company’s labor scheduling tool.
• Ensure proper use of restaurant equipment and maintain the facility and Company assets.
• Perform other duties as assigned.

Benefits

• Competitive compensation; 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.
• Work/life balance.

What This Job Offers

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