Restaurant General Manager

3 days ago

Canton, Ohio, United States Bob Evans Restaurants Full time
General Manager Job Description

As a General Manager at Bob Evans Restaurants, you will be responsible for leading the daily operations and staff of the restaurant, ensuring the execution of all Company policies, procedures, programs, and systems. You will provide leadership, direction, training, and development to all direct reports, contributing to the success of the restaurant by building sales, hitting goals, and driving restaurant profitability.

Key Responsibilities:
  • Manage daily operations and staff, ensuring compliance with Company policies and procedures.
  • Provide leadership, direction, training, and development to direct reports.
  • Build sales, hit goals, and drive restaurant profitability.
  • Recruit, interview, hire, and train employees.
  • Plan, assign, and direct work; appraise performance; reward and discipline employees.
  • Shape the culture of the restaurant and ensure high employee engagement.
  • Coach and mentor team members to ensure employee success and guest satisfaction.
  • Model professional behavior and create a warm, friendly, and hospitable atmosphere.
  • Communicate sales performance and anticipated variances to the restaurant management team.
  • Assist team members with category 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/service issues.
  • Maintain efficient operations, appropriate cost controls, and profit management.
  • Ensure OSHA, local health and safety codes, and company safety and security policies are met.
  • Enforce safe work behaviors to maintain a safe environment for guests and crew members.
  • Monitor daily activities to ensure quality food and cleanliness standards.
  • Control day-to-day operations, following cash control/security procedures, maintaining inventory, managing food and labor, reviewing financial reports and schedules, and taking appropriate actions.
  • P&L management - Manage food cost, labor cost, carryout cost, and other controllable items.
  • Control food costs by following recipes and portion control; responsible for weekly inventory process.
  • Manage labor costs by optimizing weekly schedules of employees, managers, and key supervisors and monitoring daily schedules and sales performance.
  • Ensure proper use of restaurant equipment.
  • Responsible for maintaining facility and all company assets.
  • All other duties as assigned.
Requirements:
  • High School diploma or equivalent.
  • Prior experience in a leadership role is required.
  • A minimum of 4-6 years of prior experience in a family, fast-food, or casual dining restaurant is strongly preferred.
  • College and/or culinary schooling preferred.
  • For alcohol-serving restaurants, Bob Evans follows all State mandated age requirements to serve alcohol which apply to our manager positions.
Physical Requirements:

The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The physical demands described here are representative of those that must be regularly met by an employee to successfully perform the essential functions of this job. This list is not designed to contain a comprehensive listing of activities and the employer reserves the right to change or assign other duties to this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.

While performing the duties of this job, you will regularly be required to:

Stand for entire shift and walk for long periods of time without rest or sitting down.

Push, lift, carry, and transfer up to 50 pounds.

Reach with hands.

Use hands to finger, handle, or feel objects, tools, or controls.

Bend and stoop.

Can taste and smell.

Verbally communicate with others.

Use close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Have the ability to freely access all areas of the restaurant, including the selling floor(s), stock area, and register area.

We continue to update our safety and sanitation procedures to follow the current CDC, local, and state guidelines. Our goal is to provide a safe environment for both our employees and guests.

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