General Manager

Bob Evans Restaurants • Streetsboro, OH

7d

About The Position

The General Manager leads the restaurant’s daily operations and staff, ensuring the execution of company policies, procedures, programs, and systems. The role provides leadership, direction, training, and development to direct reports and contributes to restaurant sales, goal achievement, and profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager shapes the restaurant’s culture and works to maintain employee engagement, guest satisfaction, quality food, and cleanliness. The position manages restaurant financial performance and operations, including food and labor costs, inventory, cash controls, scheduling, facility maintenance, and company assets. It also ensures compliance with safety, health, security, and sanitation requirements. The role may occasionally assist team members with their duties and perform other assigned work.

Bob Evans describes its purpose as serving high-quality, farm-fresh food and providing guests with a family dining experience. The company states that it updates safety and sanitation procedures in accordance with current CDC, local, and state guidelines.

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 in 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; use hands to finger, handle, or feel objects, tools, or controls; and bend and stoop.
• Ability to taste and smell and to communicate verbally with others.
• Ability to use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
• Ability to freely access all areas of the restaurant, including selling floors, stock areas, and register areas.
• For restaurants serving alcohol, meet applicable state-mandated age requirements for serving alcohol.

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

• Recruit, interview, hire, train, direct, evaluate, reward, and discipline employees, including termination when appropriate.
• 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 create a warm, friendly, and hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team, and cascade corporate programs and initiatives to managers and staff.
• Occasionally 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 or service issues, and work to satisfy guests.
• Maintain efficient operations, appropriate 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 maintain food quality and cleanliness standards.
• Manage day-to-day operations, including cash control and security procedures, inventory, food and labor management, financial reports, schedules, and corrective actions.
• Manage profit and loss, including food costs, labor costs, carryout costs, and other controllable expenses.
• Control food costs by following recipes and portion-control standards and managing 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