General Manager

Bob Evans Restaurants•Oxford, OH

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 contributes to restaurant success by building sales, meeting goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager is responsible for shaping a positive restaurant culture, supporting employee engagement, and creating a warm, hospitable experience for guests. The position also manages operating costs, financial performance, food quality, cleanliness, safety, security, equipment, facilities, and company assets. Pay is up to $70,000 per year, depending on experience and geographic location or local market demand. The position offers early closing and no late nights.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
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 model appropriate 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 and use hands to finger, handle, or feel objects, tools, or controls; bend and stoop; taste and smell; and communicate verbally.
Visual abilities including close, distance, color, and peripheral vision, depth perception, and the ability to adjust focus.
Ability to access all restaurant areas, 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 daily restaurant operations and staff, and execute company policies, procedures, programs, and systems.
Recruit, interview, hire, train, assign, direct, evaluate, reward, and discipline employees, including termination when appropriate, in accordance with company policies and applicable laws.
Provide leadership, direction, training, development, coaching, and mentoring to direct reports and team members.
Shape the restaurant culture and promote employee engagement, professional behavior, and a warm, friendly, hospitable atmosphere.
Communicate sales performance and anticipated variances to the management team and communicate corporate programs and initiatives to managers and staff.
Assist team members with 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, cost controls, and profitability.
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.
Manage day-to-day operations, including cash control and security procedures, 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 through recipe compliance and portion control, and manage the weekly inventory process.
Manage labor costs by optimizing employee and management 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.