General Manager

Bob Evans Restaurants•Milford, OH

8d•$70,000

About The Position

The General Manager leads the restaurant’s daily operations and staff, carrying out 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 oversees staffing and performance, employee engagement, guest service, sales-building activities, operating costs, financial results, food quality, cleanliness, safety, inventory, schedules, equipment, and facility and company assets. The role may occasionally assist team members with their duties and perform other duties as assigned. The position offers pay up to $70,000 per year depending on experience and geographic location or local market demand. The posting highlights early closing, no late nights, work-life balance, career growth, competitive compensation, health and welfare benefits, a 401(k) with company match, and flexible scheduling.

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 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.
Available 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; use hands to finger, handle, or feel objects, tools, or controls; bend and stoop; and taste and smell.
Ability to communicate verbally and use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
Ability to 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 in accordance with company policies, procedures, programs, and systems.
Recruit, interview, hire, train, assign, and direct employees; appraise performance; reward or discipline employees, including termination; and address complaints and resolve problems.
Shape the restaurant’s culture and promote employee engagement, team development, and guest satisfaction through coaching and mentoring.
Model professional behavior and create a warm, friendly, 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 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 food quality or service issues, and resolve them to satisfy guests.
Maintain efficient operations, appropriate cost controls, and restaurant 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.
Control daily operations, including cash control and security, inventory, food and labor management, financial report and schedule review, and appropriate follow-up 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 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.