General Manager

Bob Evans Restaurants • Howell, MI

8d • $70,000

About The Position

The General Manager manages 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 restaurant success by building sales, meeting goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager helps shape a culture of employee engagement and guest hospitality, supports team members, and maintains food quality, cleanliness, safety, and efficient operations. The position oversees restaurant staffing, performance, costs, inventory, schedules, financial reporting, equipment, facilities, and company assets. The role may occasionally assist with team members’ job duties as needed.

Bob Evans emphasizes farm-fresh food, guest service, community, and a welcoming family dining experience. The company states that it is EEO compliant and participates in E-Verify, and that it updates safety and sanitation procedures to follow current CDC, local, and state guidelines.

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 resting or sitting.
• Ability to push, lift, carry, and transfer up to 50 pounds.
• Ability to reach with hands; use hands to finger, handle, or feel objects, tools, or controls; and bend and stoop.
• Ability to taste and smell, verbally communicate, and use close, distance, color, peripheral, and depth vision and adjust focus.
• Ability to freely access all areas of the restaurant, including selling floors, stock area, and register area.

Nice To Haves

• A minimum of 4–6 years of experience in a family, fast-food, or casual dining restaurant is strongly preferred.
• College education and/or culinary schooling preferred.

Responsibilities

• Manage restaurant operations and staff in accordance with company policies, procedures, programs, systems, and applicable laws.
• Recruit, interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees, including termination; and address complaints and resolve problems.
• Shape the restaurant’s culture and support a high level of 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, and cascade corporate programs and initiatives to the management team and staff.
• Occasionally assist team members with their job duties as needed.
• Lead 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 or 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 behaviors.
• Monitor daily activities to ensure food quality and cleanliness standards.
• Control day-to-day operations, including cash control and security, inventory, food and labor management, financial reports, schedules, and appropriate follow-up actions.
• Manage profit and loss, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion-control standards and completing weekly inventory.
• 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.
• Maintain the facility and company assets.
• Perform other duties as assigned.

Benefits

• Competitive compensation, with pay up to $70,000 per year depending on experience and geographic location/local market demand.
• Health and welfare benefits.
• 401(k) with company match.
• Flexible scheduling.
• Opportunity for development and career growth.
• Early close and no late nights.
• Great work/life balance.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED