General Manager

Bob Evans Restaurants•Branson, CO

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, meeting goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager is responsible for employee management, including recruitment, hiring, training, work assignments, performance appraisal, recognition and discipline, and addressing complaints. The role shapes restaurant culture, supports employee engagement, coaches team members, and models professional, hospitable behavior. The General Manager communicates sales performance and expected variances, implements company initiatives, and may assist with team members’ duties as needed. The position also oversees guest service, sales-building, efficient operations, cost controls, and profit management. Duties include maintaining food quality and cleanliness, meeting health and safety requirements, managing cash and security procedures, inventory, food and labor costs, schedules, financial reports, equipment, facilities, and company assets. The listed physical demands include standing and walking for extended periods, handling loads up to 50 pounds, and accessing all areas of the restaurant. The company states that it updates safety and sanitation procedures in accordance with current CDC, local, and state guidelines. The position offers pay up to $70,000 per year depending on experience and geographic location/local market demand. The posting also highlights early closing, 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 skills.
Strong interpersonal skills and conflict-resolution abilities.
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 communicate verbally with others.
Ability to use close, distance, color, peripheral, and depth vision and adjust focus.
Ability to access all areas of the restaurant, including selling floors, stock area, and register area.
For manager positions at restaurants serving alcohol, compliance with applicable state-mandated age requirements.

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 the restaurant’s daily operations and staff and execute 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 resolve problems.
Shape the restaurant’s culture and promote 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 cascade corporate programs and initiatives to the management team 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.
Greet guests and investigate and resolve food-quality or service issues 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 maintain food quality and cleanliness standards.
Control day-to-day operations, including cash control and security procedures, inventory, food and labor management, financial-report review, scheduling, and appropriate follow-up actions.
Manage profit and loss, including food costs, labor costs, carryout costs, and other controllable expenses.
Control food costs by following recipes and portion standards and conducting weekly inventory.
Manage labor costs by optimizing weekly employee, manager, and key supervisor schedules and monitoring daily schedules and sales performance using the company labor scheduling tool.
Ensure proper use of restaurant equipment.
Maintain the restaurant facility and company assets.
Perform other duties as assigned.