General Manager

Bob Evans Restaurants•Franklin Township, PA

8d•$70,000

About The Position

The General Manager manages the restaurant’s daily operations and staff, ensuring execution of 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, achieving goals, and driving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager is responsible for hiring and managing employees, shaping an engaged workplace culture, coaching team members, maintaining guest satisfaction, and ensuring safe, efficient restaurant operations. The role oversees sales, costs, staffing, inventory, financial performance, facilities, equipment, and company assets.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Excellent communication and interpersonal skills, including conflict resolution.
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 mathematics and accounting skills.
Ability to manage multiple projects.
Ability to model appropriate employee appearance and presentation.
Availability to work a variety of shifts and weekends.
Ability to stand for an entire shift and walk for extended periods without sitting or resting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach, handle objects, tools, or controls, bend, stoop, taste, smell, and communicate verbally.
Required visual abilities include close, distance, color, and peripheral vision, depth perception, and adjusting 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 restaurant operations and staff in accordance with company policies and applicable laws.
Recruit, interview, hire, train, assign, and direct employees; appraise performance, reward and discipline employees, handle terminations, and resolve complaints and problems.
Shape the restaurant’s culture and promote employee engagement.
Coach and mentor team members to support their success and guest satisfaction.
Model professional behavior and foster a warm, friendly, and hospitable atmosphere.
Communicate sales performance and anticipated variances to the management team, and cascade corporate programs and initiatives to 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 and service issues, and satisfy guests.
Maintain efficient operations, cost controls, and profitability.
Ensure compliance with OSHA requirements, local health and safety codes, and company safety and security policies.
Enforce safe work practices and monitor food quality and cleanliness standards.
Oversee cash control and security procedures, inventory, food and labor management, financial reports, schedules, and operational follow-up.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion standards and managing the weekly inventory process.
Manage labor costs by optimizing weekly and daily employee and manager schedules and using the company labor scheduling tool to monitor schedules and sales performance.
Ensure proper use of restaurant equipment and maintain the facility and company assets.
Perform other duties as assigned.