General Manager

Bob Evans Restaurants•Louisville, IL

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, meeting goals, and driving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager helps create a highly engaged team and a warm, hospitable atmosphere, while ensuring guest satisfaction, food quality, cleanliness, safety, efficient operations, and appropriate cost controls. The role oversees restaurant staffing and performance, sales and profitability, inventory and scheduling, financial results, facilities, equipment, and company assets. Bob Evans emphasizes farm-fresh food, guest and team care, and a family dining experience.

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 stand for an entire shift and walk for extended periods without rest or sitting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach with hands; use hands to finger, handle, or feel objects, tools, or controls; bend and stoop; taste and smell; and communicate verbally.
Ability to use close, distance, color, peripheral, and depth vision and adjust focus.
Ability to freely 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.
For restaurants serving alcohol, meeting state-mandated age requirements for alcohol service.

Responsibilities

Manage daily restaurant operations and staff, including implementation of 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, including termination; address complaints and resolve problems.
Shape the restaurant’s culture and promote high employee engagement.
Coach and mentor team members to support employee 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, and cascade 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.
Control day-to-day operations, including cash control and security procedures, inventory, food and labor management, financial report and schedule reviews, and appropriate follow-up actions.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion controls 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 labor scheduling tool.
Ensure proper use of restaurant equipment.
Maintain the facility and company assets.
Perform other duties as assigned.