Restaurant General Manager - Growth, Balance & Benefits

Bob Evans Restaurants; Celina (IN); On-site; USD 42,000 - 70,000; Full time

Benefits offered by this job

401(k) with Employer Match

Flexible Scheduling

Great Work-Life Balance

Excellent Benefits

Job summary

Bob Evans Restaurants is seeking a General Manager to lead daily restaurant operations, drive sales, manage staff, and uphold company policies. This role requires strong leadership, guest service, and adherence to safety and financial controls.

You will recruit, train, and mentor team members, optimize labor and food costs, and ensure quality dining experiences. Excellent communication, planning, and a commitment to guest satisfaction are essential.

Qualifications

• High School diploma or equivalent.
• 4-6 years of leadership experience in family, fast-food, or casual dining preferred.
• College and/or culinary schooling preferred.
• Alcohol-service requirements per state where applicable.

Responsibilities

• Manage daily operations and staff while enforcing company policies.
• Recruit, interview, hire, train, and develop employees; direct work; evaluate performance.
• Drive sales, hit goals, and optimize profitability; oversee food cost and labor costs.
• Ensure compliance with safety, health, and security policies; maintain guest satisfaction.

Skills

Excellent communication skills

Strong interpersonal skills

Conflict resolution abilities

Excellent planning and organization

Guest service dedication

Ability to manage multiple projects

Education

High School diploma or equivalent

Leadership experience in family/fast-food/casual dining

College and/or culinary schooling preferred

Tools

Point-of-sale systems

Inventory management tools

Job description

Bob Evans Restaurants is seeking a General Manager to lead daily restaurant operations, drive sales, manage staff, and uphold company policies. This role requires strong leadership, guest service, and adherence to safety and financial controls.

You will recruit, train, and mentor team members, optimize labor and food costs, and ensure quality dining experiences. Excellent communication, planning, and a commitment to guest satisfaction are essential.