General Manager

Bob Evans Restaurants•Gahanna, OH

6d•Onsite

About The Position

The General Manager leads the restaurant’s daily operations and staff, ensuring that company policies, procedures, programs, and systems are followed. The role provides leadership, direction, training, and development to direct reports, while helping build sales, meet goals, and improve restaurant profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager is responsible for restaurant management in accordance with company policies and applicable laws, including recruiting, hiring, training, assigning and reviewing work, recognizing and disciplining employees, and resolving complaints. The role shapes restaurant culture, supports employee engagement, coaches and mentors team members, and fosters a warm, hospitable environment for employees and guests. The position oversees guest service, sales-building activities, food quality, cleanliness, safety, and efficient restaurant operations. It includes managing costs and profitability, reviewing financial reports and schedules, controlling inventory and cash, optimizing labor schedules, and maintaining restaurant facilities, equipment, and company assets. The General Manager may occasionally assist with team members’ job duties and perform other assigned duties. The role requires standing for an entire shift, walking for extended periods, and performing physical tasks such as lifting and carrying up to 50 pounds. Reasonable accommodations may be made for individuals with disabilities. The company 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 is required.
Strong communication and interpersonal skills, including conflict-resolution abilities.
Strong planning and organization skills.
Dedication to providing 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 resting or sitting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach, 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 freely 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 is preferred.

Responsibilities

Manage the restaurant’s daily operations and staff and ensure execution of company policies, procedures, programs, and systems.
Provide leadership, direction, training, and development to direct reports.
Recruit, interview, hire, train, assign work to, appraise, reward, and discipline employees, including termination when appropriate.
Shape restaurant culture, promote employee engagement, and coach and mentor team members.
Model professional behavior and create a warm, friendly, hospitable atmosphere for employees and guests.
Communicate sales performance and anticipated variances to the restaurant management team and cascade corporate programs and initiatives to managers and staff.
Assist team members with category 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 report and schedule reviews, and appropriate follow-up actions.
Manage P&L and controllable costs, including food, labor, and carryout costs.
Control food costs by following recipes and portion-control standards and completing the weekly inventory process.
Manage labor costs by optimizing weekly employee, manager, and supervisor schedules and monitoring daily schedules and sales performance using the company labor-scheduling tool.
Ensure proper use of restaurant equipment and maintain the facility and company assets.
Perform other duties as assigned.