General Manager

Bob Evans Restaurants•Octa, OH

8d•$70,000

About The Position

The General Manager leads the day-to-day operations and staff of a Bob Evans restaurant, 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, achieving goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager oversees staffing and employee performance, supports a high-engagement restaurant culture, and promotes a hospitable experience for guests and team members. The role manages restaurant operations, sales, costs, safety, food quality, cleanliness, equipment, inventory, schedules, and company assets. Physical demands include standing and walking for extended periods and pushing, lifting, carrying, or transferring up to 50 pounds.

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.
Availability to work a variety of shifts and weekends.
For alcohol-serving restaurants, meet applicable state-mandated age requirements for managers who serve 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 and/or culinary schooling preferred.

Responsibilities

Manage daily restaurant operations and staff in accordance with company policies, procedures, programs, and systems.
Recruit, interview, hire, train, assign, and direct employees; 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 the management team 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, 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 ensure food quality and cleanliness standards.
Manage cash control and security procedures, inventory, food and labor, financial reports, schedules, and appropriate operational actions.
Manage food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion controls and overseeing 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’s labor scheduling tool.
Ensure proper use of restaurant equipment and maintain the facility and company assets.
Perform other duties as assigned.