Restaurant GM: Growth, Flex Scheduling, Great Benefits

Bob Evans Restaurants; North Olmsted (OH); On-site; USD 42,000 - 70,000; Full time

Benefits offered by this job

Competitive compensation

Health benefits

401(k) with company match

Flexible scheduling

Career growth

Job summary

Bob Evans Restaurants is seeking a General Manager to lead daily restaurant operations, staff development, and P&L management. The role emphasizes guest satisfaction, sales growth, cost controls, and adherence to safety standards in a fast-paced family dining setting.

The GM will recruit, train, and coach team members, optimize labor and food costs, and maintain high standards of quality and service while promoting a positive culture and guest experience.

Qualifications

• High school diploma or equivalent.
• 4–6 years of leadership experience in a family, fast-food, or casual dining environment.
• College and/or culinary schooling preferred.
• Follows state requirements for alcohol service in manager roles.

Responsibilities

• Oversee daily restaurant operations and staff.
• Lead recruitment, training, and performance management.
• Drive sales, goals, and profitability while ensuring safety and quality.
• Model professional and hospitable behavior with guests and team.

Skills

Leadership

Communication

Conflict resolution

Planning

Organization

Guest service

Analytical thinking

Team building

Business math

Computer literacy

Multi-tasking

Role model

Weekend availability

Education

High School diploma or equivalent

4-6 years leadership experience in family, fast-food, or casual dining

College and/or culinary schooling preferred

Alcohol service compliance per state requirements

Job description

Bob Evans Restaurants is seeking a General Manager to lead daily restaurant operations, staff development, and P&L management. The role emphasizes guest satisfaction, sales growth, cost controls, and adherence to safety standards in a fast-paced family dining setting.

The GM will recruit, train, and coach team members, optimize labor and food costs, and maintain high standards of quality and service while promoting a positive culture and guest experience.