General Manager

Bob Evans Restaurants•Lansing, MI

About The Position

The General Manager oversees the restaurant’s daily operations and staff, ensuring execution of company policies, procedures, programs, and systems. 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 manages employees in accordance with company policies and applicable laws, shapes an engaged restaurant culture, and coaches team members to support employee success and guest satisfaction. The position helps create a warm, hospitable atmosphere, supports sales-building activities, resolves guest concerns, and maintains food quality, cleanliness, safety, and efficient operations. It also includes managing costs, schedules, inventory, financial reports, cash-control procedures, equipment, facilities, and company assets. Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with a family dining experience. The company says it updates safety and sanitation procedures in accordance with current CDC, local, and state guidelines.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role.
Excellent communication and interpersonal skills, including conflict-resolution abilities.
Strong planning and organizational 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 mathematics and accounting skills.
Ability to manage multiple projects.
Ability to serve as a role model in 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, use hands to finger, handle, or feel objects, tools, or controls, bend, and stoop.
Ability to taste and smell and to communicate verbally.
Visual abilities including 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 preferred.

Responsibilities

Manage the restaurant’s daily operations and staff, including execution of company policies, procedures, programs, and systems.
Provide leadership, direction, training, and development to direct reports.
Recruit, interview, hire, train, plan and assign work, evaluate performance, reward and discipline employees, and terminate employees as appropriate.
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, and hospitable atmosphere.
Communicate sales performance and anticipated variances to the restaurant management team.
Communicate corporate programs and initiatives to the management team and staff.
Occasionally assist team members with their 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 profit management.
Ensure compliance with OSHA requirements, local health and safety codes, and company safety and security policies; enforce safe work practices.
Monitor daily activities to ensure food quality and cleanliness standards.
Control daily operations, including cash control and security, inventory, food and labor management, financial reports, schedules, and appropriate follow-up actions.
Manage profit and loss and controllable costs, including food, labor, and carryout costs.
Control food costs by following recipes and portion controls and completing weekly inventory.
Manage labor costs by optimizing weekly 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.