General Manager

Bob Evans Restaurants • Kanawha City, WV

6d

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 improving profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager oversees employee management in accordance with company policies and applicable laws, including recruiting, hiring, training, assigning and directing work, evaluating performance, and addressing employee concerns. The role shapes the restaurant’s culture, supports employee engagement, coaches and mentors team members, and helps create a warm, hospitable environment for guests and employees.

The position is responsible for sales-building activities, guest service and issue resolution, food quality and cleanliness, cost controls, profit management, safety and security, inventory, schedules, financial reports, and the restaurant’s facility and assets. The General Manager may occasionally assist with team members’ job duties as needed.

Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with a family dining experience. The company says it updates safety and sanitation procedures in accordance with current CDC, local, and state guidelines. Compensation is up to $70,000 per year, depending on experience and geographic location/local market demand.

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 for employee appearance and presentation.
• Availability to work a variety of shifts and weekends.
• High school diploma or equivalent.
• Prior experience in a leadership role is required.
• Ability to meet the stated physical demands, including standing for an entire shift, walking for long periods, lifting and transferring up to 50 pounds, and accessing all areas of the restaurant.

Nice To Haves

• A minimum of 4–6 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 daily operations and staff of the restaurant and execute 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 problems.
• 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 foster a warm, friendly, and hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team, and communicate corporate programs and initiatives to management and staff.
• Occasionally assist team members with 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, appropriate cost controls, and profit management.
• Ensure OSHA, local health and safety codes, and company safety and security policies are met, and enforce safe work behaviors.
• Monitor daily activities to ensure food-quality and cleanliness standards.
• Control day-to-day operations by following cash-control and security procedures, maintaining inventory, managing food and labor, reviewing financial reports and schedules, and taking appropriate action.
• Manage profit and loss, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion-control practices and managing the weekly inventory process.
• Manage labor costs by optimizing employee, manager, and supervisor schedules and monitoring schedules and sales performance using the company’s labor-scheduling tool.
• Ensure proper use of restaurant equipment.
• Maintain the facility and company assets.
• Perform other duties as assigned.

Benefits

• Competitive compensation, 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