General Manager

Bob Evans Restaurants • Franklin, IN

8d • $70,000 • Onsite

About The Position

The General Manager manages the restaurant’s daily operations and staff, including carrying out 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 shapes the restaurant’s culture and supports employee engagement, team development, guest satisfaction, and a welcoming dining environment. The role oversees staffing, sales, operating costs, food quality, cleanliness, safety, inventory, schedules, financial performance, equipment, and facility maintenance. The position requires working a variety of shifts and weekends and regularly performing physical tasks such as standing and walking for extended periods and lifting up to 50 pounds.

Requirements

• High school diploma or equivalent.
• Prior experience in a leadership role is required.
• Excellent communication and interpersonal skills, including 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.
• Available 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.
• 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

• 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 in accordance with Company policies, procedures, programs, systems, and applicable laws.
• Recruit, interview, hire, train, schedule, assign, and direct employees; appraise performance; reward and discipline employees, including termination; and address complaints and resolve problems.
• Shape restaurant culture and promote employee engagement.
• Coach and mentor team members to support employee success and guest satisfaction.
• Model professional behavior and foster 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 or service issues, and work to satisfy guests.
• Maintain efficient operations, appropriate cost controls, and profitability.
• Ensure compliance with OSHA requirements, local health and safety codes, and Company safety and security policies; promote safe work behaviors.
• Monitor daily operations to ensure food quality and cleanliness standards.
• Oversee cash control and security procedures, inventory, food and labor management, financial reports, schedules, and appropriate corrective actions.
• Manage profit and loss, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion requirements and managing the weekly inventory process.
• Manage labor costs through employee and manager scheduling 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 or 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.
• Great work/life balance.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED