General Manager

Bob Evans Restaurants•Lafayette, CA

8d•$70,000

About The Position

The General Manager leads the restaurant’s daily operations and staff, ensuring that Company policies, procedures, programs, and systems are carried out. 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 hiring, employee performance, engagement, and development; guest service and satisfaction; food quality and cleanliness; safety and security; restaurant costs and financial performance; scheduling and inventory; and the condition and proper use of the restaurant’s equipment and assets. The position requires working a variety of shifts and weekends. The posting offers pay up to $70,000 per year, depending on experience and geographic location/local market demand, and notes early closing and no late nights.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Excellent communication and interpersonal skills, including conflict resolution.
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 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 with hands; use hands to finger, handle, or feel objects, tools, or controls; and bend and stoop.
Ability to taste and smell and verbally communicate with others.
Close, distance, color, and peripheral vision; depth perception; and ability to adjust focus.
Ability to freely 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 is preferred.

Responsibilities

Manage daily restaurant operations and staff in accordance with Company policies, procedures, programs, and systems.
Recruit, interview, hire, train, assign, direct, and appraise employees; recognize and discipline employees, including termination when appropriate; and address complaints and resolve problems.
Shape the restaurant’s culture and promote high employee engagement.
Coach and mentor team members to support their success and guest satisfaction.
Model professional behavior and create a warm, friendly, hospitable atmosphere.
Communicate sales performance and anticipated variances to the restaurant management team, and communicate corporate programs and initiatives to the team and staff.
Occasionally assist with team members’ job duties as needed.
Lead sales-building activities and suggestive selling, and 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, cost controls, and profitability.
Ensure compliance with OSHA requirements, local health and safety codes, and Company safety and security policies; enforce safe work practices.
Monitor daily activities to maintain food quality and cleanliness standards.
Manage day-to-day operations, including cash control and security, inventory, food and labor, financial reports, schedules, 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 with the Company’s labor scheduling tool.
Ensure proper use of restaurant equipment and maintain the facility and Company assets.
Perform other duties as assigned.