General Manager

Bob Evans Restaurants•Johnson City, TN

About The Position

The General Manager oversees 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 improving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager leads the restaurant team, promotes employee engagement, coaches team members, and creates a warm, hospitable atmosphere for guests. The position is responsible for sales and service, operating standards, food quality and cleanliness, safety and security, facility and asset maintenance, and financial performance, including food, labor, and other controllable costs. The role may also assist with team members’ duties as needed. The position requires a high school diploma or equivalent and prior leadership experience. Four to six years of experience in a family, fast-food, or casual dining restaurant is strongly preferred. College or culinary schooling is preferred. The work requires standing and walking for long periods, lifting and carrying up to 50 pounds, and accessing all areas of the restaurant. Reasonable accommodations may be made for individuals with disabilities.

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 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.
Ability to stand for an entire shift and walk for long periods without rest or sitting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach, handle or feel objects, tools, or controls, and bend and stoop.
Ability to taste and smell and to communicate verbally.
Ability to use close, distance, color, and peripheral vision, depth perception, and adjust focus.
Ability to access all areas of the restaurant, including selling floors, stock areas, and register areas.

Nice To Haves

Four to six years of experience in a family, fast-food, or casual dining restaurant.
College and/or culinary schooling.

Responsibilities

Manage the restaurant’s daily operations and staff, ensuring company policies, procedures, programs, and systems are followed.
Recruit, interview, hire, train, schedule, direct, appraise, reward, and discipline employees, including termination, 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, and hospitable atmosphere.
Communicate sales performance and anticipated variances to the restaurant management team, and communicate company programs and initiatives to managers and staff.
Assist team members with category 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 address guest concerns.
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 behaviors.
Monitor daily operations to ensure food quality and cleanliness standards.
Manage cash control and security procedures, inventory, food and labor, financial reports, and schedules, taking appropriate action as needed.
Manage profit and loss, including food cost, labor cost, carryout cost, and other controllable expenses.
Control food costs by following recipes and portion controls and completing the weekly inventory process.
Manage labor costs by optimizing weekly employee and management schedules and monitoring daily schedules and sales performance using the company labor scheduling tool.
Ensure proper use of restaurant equipment and maintain the facility and company assets.
Perform other duties as assigned.