General Manager

Bob Evans Restaurants • Livonia, MI

6d

About The Position

The General Manager leads 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 driving profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager is responsible for management activities under company policies and applicable laws, including recruiting, hiring, training, assigning work, evaluating performance, and addressing employee concerns. The role shapes the restaurant’s culture, promotes employee engagement, coaches and mentors team members, and fosters a warm, hospitable atmosphere for guests and employees.

The position oversees sales-building activities, guest service and issue resolution, operational efficiency, cost controls, profit management, food quality and cleanliness, safety and security, inventory, staffing schedules, financial reviews, restaurant equipment, and facility and company assets. The manager may occasionally assist with team members’ job duties and perform other duties as assigned.

Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with an all-around family dining experience. The company says 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 meet the role’s physical demands, including standing for an entire shift, walking for extended periods, pushing, lifting, carrying, and transferring up to 50 pounds, reaching, handling objects and controls, bending, stooping, tasting and smelling, communicating verbally, using vision abilities, and accessing all areas of the restaurant.
• For restaurants serving alcohol, managers must meet applicable state-mandated age requirements.

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 daily restaurant operations and staff, ensuring execution of company policies, procedures, programs, and systems.
• Provide leadership, direction, training, and development to direct reports.
• Recruit, interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees, including termination when appropriate.
• Build a culture of employee engagement and coach and mentor team members to support their success and guest satisfaction.
• Model professional behavior and create a warm, friendly, hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team and communicate corporate programs and initiatives to managers and staff.
• Occasionally assist team members with their job duties.
• 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 or service issues, and 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 maintain food quality and cleanliness standards.
• Control daily operations, including cash control and security procedures, inventory, food and labor management, financial reports, schedules, and related corrective actions.
• Manage P&L and controllable costs, including food, labor, and carryout costs.
• Control food costs by following recipes and portion controls and managing the weekly inventory process.
• 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.

Benefits

• Competitive compensation; pay up to $70,000 per year depending on experience and geographic location or 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.
• Work-life balance.

What This Job Offers

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