General Manager

Bob Evans Restaurants • Perrysburg, OH

6d

About The Position

The General Manager leads the restaurant’s daily operations and staff, ensuring that Company policies, procedures, programs, and systems are carried out. 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, hiring, training, supervising, evaluating, and, when appropriate, disciplining or terminating employees in accordance with Company policies and applicable laws. The role builds an engaged team and a welcoming, hospitable restaurant culture while supporting guest satisfaction and high standards for food quality, cleanliness, safety, and service.

The position oversees restaurant operations and financial performance, including sales, food and labor costs, inventory, schedules, cash controls, security, and other controllable expenses. It also ensures proper use of restaurant equipment and maintenance of the facility and Company assets. The posting advertises pay up to $70,000 per year depending on experience and geographic location/local market demand, early closing with no late nights, work/life balance, benefits, flexible scheduling, and career growth.

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 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 math 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 meet the role’s physical requirements, including standing for an entire shift, walking for long periods, and pushing, lifting, carrying, and transferring up to 50 pounds.

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 is preferred.

Responsibilities

• Manage the restaurant’s daily operations and staff, and execute Company policies, procedures, programs, and systems.
• Recruit, interview, hire, train, assign, direct, evaluate, reward, and discipline employees, including termination when appropriate.
• Provide leadership, direction, training, and development to direct reports; coach and mentor team members.
• Shape the restaurant’s culture and support high employee engagement, professional behavior, and a warm, hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team, and relay corporate programs and initiatives to managers and staff.
• 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 and 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 reports, schedules, and appropriate follow-up actions.
• Manage profit and loss, including food costs, labor costs, carryout costs, and other controllable expenses.
• Control food costs by following recipes and portion controls and conducting the weekly inventory process.
• 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 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.
• Work/life balance.

What This Job Offers

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