General Manager

Bob Evans Restaurants•Medina Township, OH

8d•$70,000

About The Position

The General Manager oversees the restaurant’s daily operations and staff, executing 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 driving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager is responsible for staffing and performance management, building employee engagement, coaching team members, and promoting a hospitable environment. The role also manages guest service, food quality, cleanliness, safety, restaurant finances, labor and food costs, inventory, schedules, equipment, the facility, and company assets. The position requires working a variety of shifts and weekends and regularly standing and walking for extended periods.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Excellent communication and interpersonal skills, including conflict resolution.
Strong planning, organization, analytical, and problem-solving skills.
Dedication to exceptional guest service.
Excellent computer skills and basic personal computer literacy.
Basic business math and accounting skills.
Ability to manage multiple projects.
Ability to serve as a role model for employee appearance and presentation.
Ability to work a variety of shifts and weekends.
Ability to stand and walk for long periods during a shift, push, lift, carry, and transfer up to 50 pounds, reach, handle objects and controls, bend and stoop, taste and smell, communicate verbally, and use the visual abilities described in the posting.
Ability to access all areas of the restaurant, 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 education and/or culinary schooling is preferred.

Responsibilities

Manage the restaurant’s daily operations and staff in accordance with company policies, procedures, programs, systems, and applicable laws.
Recruit, interview, hire, train, assign, and direct employees; appraise performance; reward and discipline employees, including termination; and address complaints and resolve problems.
Shape the restaurant’s culture and support a high level of employee engagement.
Coach and mentor team members to promote employee success and guest satisfaction.
Model professional behavior and create a warm, friendly, hospitable atmosphere.
Communicate sales performance and anticipated variances to the management team, and relay corporate programs and initiatives to managers and staff.
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 food quality and 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 cash control and security procedures, inventory, food and labor, financial reports, and schedules, taking appropriate action as needed.
Manage the P&L, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion standards and overseeing weekly inventory.
Manage labor costs by optimizing weekly employee and manager schedules and monitoring daily schedules and sales performance using the company’s labor scheduling tool.
Ensure proper use of restaurant equipment and maintain the facility and company assets.
Perform other duties as assigned.