General Manager

Bob Evans Restaurants • Hershey, PA

6d

About The Position

The General Manager oversees the restaurant’s daily operations and staff, implementing 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 restaurant culture and employee engagement, coaches and mentors team members, communicates sales performance and anticipated variances, and carries corporate programs and initiatives to the management team and staff. The role may also assist with team members’ job duties as needed and is responsible for guest service, sales-building activities, efficient operations, cost controls, food quality, cleanliness, and compliance with safety requirements.

The position manages day-to-day operations, including cash control and security, inventory, food and labor costs, financial reports, schedules, weekly inventory, and labor scheduling. The General Manager is responsible for proper use of restaurant equipment and maintenance of the facility and company assets. The job requires standing and walking for long periods, handling and transferring items up to 50 pounds, and accessing all areas of the restaurant. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Requirements

• High school diploma or equivalent.
• Prior experience in a leadership role.
• 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 resting 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; bend and stoop; taste and smell; and communicate verbally.
• Required visual abilities include close, distance, color, and peripheral vision, depth perception, and the ability to adjust focus.
• Ability to 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.

Responsibilities

• Manage the restaurant’s daily operations and staff, including execution of company policies, procedures, programs, and systems.
• Provide leadership, direction, training, and development to direct reports.
• Recruit, interview, hire, train, assign, and evaluate employees; reward and discipline employees, including termination, and address complaints and problems in accordance with company policies and applicable laws.
• Shape restaurant culture and promote employee engagement; coach and mentor team members to support job 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 communicate corporate programs and initiatives to management 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 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.
• Manage day-to-day operations, including cash control and security, inventory, food and labor, financial reports, schedules, and appropriate follow-up actions.
• Manage profit and loss, including food costs, labor costs, carryout costs, and other controllable items.
• Control food costs by following recipes and portion controls and conducting the weekly inventory process.
• Manage labor costs by optimizing weekly employee and manager schedules and monitoring daily schedules and sales through 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; 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