General Manager

Bob Evans Restaurants • Hickory, NC

6d • Onsite

About The Position

The General Manager manages 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 success by building sales, meeting goals, and driving 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 service, sales-building, operational controls, safety, food quality, cleanliness, financial performance, staffing, inventory, equipment, and facility upkeep. The position may occasionally assist team members with job duties as needed and perform other assigned duties.

The role requires standing for an entire shift and walking for extended periods, along with lifting and carrying up to 50 pounds and performing other physical tasks. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Bob Evans updates safety and sanitation procedures in accordance with current CDC, local, and state guidelines to help provide a safe environment for employees and guests.

Requirements

• Prior experience in a leadership role is required.
• High school diploma or equivalent.
• 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 meet the physical requirements of the job, including standing for an entire shift, walking for long periods, pushing, lifting, carrying and transferring up to 50 pounds, reaching, handling objects and controls, bending, stooping, tasting and smelling, communicating verbally, using vision and depth perception, and accessing all restaurant 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 is preferred.

Responsibilities

• Manage the restaurant’s daily 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, in accordance with company policies and applicable laws.
• Build restaurant culture and 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 management and staff.
• Occasionally 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.
• Control day-to-day operations, including cash control and security procedures, inventory, food and labor management, financial reports, schedules, and 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 employee, manager, and supervisor schedules and monitoring daily schedules and sales using the company 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.
• Work-life balance.

What This Job Offers

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