General Manager

Bob Evans Restaurants•West Chester, OH

About The Position

The General Manager leads 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, achieving goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager oversees hiring and employee management, shapes restaurant culture, and coaches team members to support employee success and guest satisfaction. The role helps create a warm, hospitable atmosphere, communicates sales performance and anticipated variances, and carries out corporate programs and initiatives. It also supports sales-building activities, resolves guest concerns, maintains food quality and cleanliness, and manages operating costs, labor, inventory, financial reports, schedules, safety, equipment, facilities, and company assets. The position requires availability for a variety of shifts and weekends. The job involves standing and walking for extended periods, lifting and carrying 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. Bob Evans 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.
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.
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 communicate verbally.
Ability to use close, distance, and color vision, peripheral vision, and depth perception, and to adjust focus.
Ability to freely access all areas of the restaurant, including selling floors, stock areas, and register areas.

Nice To Haves

A minimum of 4–6 years of prior experience in a family, fast-food, or casual dining restaurant is strongly preferred.
College and/or culinary schooling preferred.

Responsibilities

Manage daily restaurant operations and staff, executing 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, 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 their 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 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 maintain food quality and cleanliness standards.
Control day-to-day operations, including cash control and security, inventory, food and labor management, financial reports, and schedules.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion-control practices and conducting the weekly inventory process.
Manage labor costs by optimizing 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.