General Manager

Bob Evans Restaurants • Steubenville, OH

8d • $70,000 • Onsite

About The Position

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

The General Manager is responsible for employee management, restaurant culture and engagement, guest satisfaction, sales-building, efficient operations, cost controls, food quality, cleanliness, safety, inventory, scheduling, and financial performance. The position may also assist team members with their duties as needed. The role requires a variety of shifts and weekends. Physical demands include standing and walking for extended periods, lifting and carrying up to 50 pounds, and accessing all areas of the restaurant.

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 for employee appearance and presentation.
• Availability to work a variety of shifts and weekends.
• For restaurants serving alcohol, meet applicable state-mandated age requirements for manager positions.
• 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 with hands; finger, handle, or feel objects, tools, or controls; bend and stoop; taste and smell; and communicate verbally.
• Ability to use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
• 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 is strongly preferred.
• College and/or culinary schooling preferred.

Responsibilities

• Manage the daily operations and staff of the restaurant, applying Company policies, procedures, programs, and systems.
• Recruit, interview, hire, train, plan and assign work, direct employees, appraise performance, reward and discipline employees, handle terminations, and address complaints and problems in accordance with Company policies and applicable laws.
• Shape the restaurant’s culture and promote high employee engagement.
• Coach and mentor team members to support their 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 share corporate programs and initiatives with the management team 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 fully.
• 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.
• Oversee day-to-day operations, including cash control and security, inventory, food and labor management, financial-report and schedule reviews, and appropriate follow-up actions.
• Manage profit and loss, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion-control procedures and completing weekly inventory.
• 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.
• 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