General Manager

Bob Evans Restaurants•Fredericksburg, TX

8d•$70,000

About The Position

The General Manager oversees 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, achieving goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager manages hiring, employee performance, engagement, and development; supports a hospitable guest experience; maintains food quality, cleanliness, safety, and security standards; and manages restaurant operations and financial performance. The position may occasionally assist with team members’ job duties. The posting advertises pay up to $70,000 per year depending on experience and geographic location or local market demand, early closing with no late nights, work-life balance, career growth, and benefits.

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 organizational 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.
For alcohol-serving restaurants, managers must meet applicable state-mandated age requirements for serving alcohol.

Nice To Haves

A minimum of 4–6 years of experience in a family, fast-food, or casual-dining restaurant is strongly preferred.
College education and/or culinary schooling preferred.

Responsibilities

Manage the restaurant’s daily operations and staff, implementing company policies, procedures, programs, and systems.
Provide leadership, direction, training, and development to direct reports.
Recruit, interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees, including termination; and address complaints and problems.
Shape the restaurant’s culture and promote employee engagement; coach and mentor team members to support job success and guest satisfaction.
Model professional behavior and foster a warm, friendly, 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 their 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 fully.
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 profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion standards and managing 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.