General Manager

Bob Evans Restaurants•Amherst, OH

About The Position

The General Manager leads the restaurant’s daily operations and staff, ensuring company policies, procedures, programs, and systems are carried out. The role provides leadership, direction, training, and development to direct reports, and contributes to sales growth, goal achievement, and restaurant profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager shapes the restaurant’s culture and employee engagement, coaches and mentors team members, and promotes a warm, professional, hospitable environment. The role oversees guest service, food quality, cleanliness, safety, staffing, inventory, costs, financial results, equipment, and facility assets. Pay is up to $70,000 per year, depending on experience and geographic location or local market demand. The posting highlights early closing times, no late nights, work-life balance, benefits, and career growth.

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 and use hands to finger, handle, or feel objects, tools, or controls.
Ability to bend and stoop.
Ability to taste and smell.
Ability to communicate verbally with others.
Close, distance, color, and peripheral vision; depth perception; and ability to adjust focus.
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 and/or culinary schooling is preferred.

Responsibilities

Manage daily restaurant operations and staff, implementing company policies, procedures, programs, and systems.
Recruit, interview, hire, train, assign, and direct employees; evaluate performance and administer rewards, discipline, and terminations in accordance with company policy and applicable law.
Lead, train, and develop direct reports and the broader team; coach and mentor employees to support their success and guest satisfaction.
Shape the restaurant’s culture and promote high employee engagement and professional, friendly, hospitable conduct.
Communicate sales performance and anticipated variances to the restaurant management team, and cascade corporate programs and initiatives to managers and staff.
Assist team members with job duties as needed.
Champion 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 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 day-to-day operations, including cash control and security procedures, inventory, food and labor management, financial reports, schedules, and appropriate corrective actions.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion-control standards 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 labor-scheduling tool.
Ensure proper use of restaurant equipment and maintain the facility and company assets.
Perform other duties as assigned.