General Manager

Bob Evans Restaurants • Manassas, VA

6d

About The Position

The General Manager oversees 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 supports restaurant success by building sales, achieving 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, including recruiting, hiring, training, assigning work, evaluating performance, and addressing performance issues. The role promotes employee engagement, coaches and mentors team members, communicates sales performance and company initiatives, and creates a warm, hospitable environment for guests and staff.

The position manages restaurant operations and financial performance, including sales-building activities, guest service and issue resolution, food and cleanliness standards, cost controls, inventory, schedules, cash security, and profit-and-loss performance. It also ensures compliance with safety and health requirements, proper equipment use, and maintenance of the facility and company assets. The role may assist with team-member duties as needed and includes other duties as assigned.

The position requires standing and walking for long periods, lifting and transferring up to 50 pounds, reaching, handling objects and controls, bending, stooping, tasting and smelling, communicating verbally, and accessing all areas of the restaurant. Reasonable accommodations may be made for individuals with disabilities.

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.
• Availability to work a variety of shifts and weekends.
• Ability to meet the stated physical demands of the role, with reasonable accommodations where applicable.

Nice To Haves

• Four to six years of prior experience in a family, fast-food, or casual-dining restaurant.
• College and/or culinary schooling.

Responsibilities

• Manage the restaurant’s daily operations and staff in accordance with company policies, procedures, programs, and systems.
• Lead, direct, train, and develop direct reports and the broader restaurant team.
• Recruit, interview, hire, train, assign work to, evaluate, reward, and discipline employees, including termination when necessary.
• Build a positive restaurant culture and promote employee engagement, team success, and guest satisfaction through coaching and mentoring.
• 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 the management team 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 or 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, inventory, food and labor management, financial reports, schedules, and corrective actions.
• Manage profit and loss, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion standards and completing the weekly inventory process.
• Manage labor costs by optimizing employee, manager, and supervisor schedules and monitoring 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.

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 employer 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