General Manager

Bob Evans Restaurants • Brownstown Charter Township, MI

8d • $70,000

About The Position

The General Manager oversees the restaurant’s daily operations and staff, ensuring that Company policies, procedures, programs, and systems are followed. The role provides leadership, direction, training, and development to direct reports and contributes to restaurant success through sales growth, goal achievement, and profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager shapes the restaurant’s culture and promotes employee engagement, guest satisfaction, high-quality food, cleanliness, and a welcoming atmosphere. The role manages staffing and performance, guest concerns, sales and cost controls, inventory, scheduling, restaurant equipment, facilities, and company assets. The position may also assist with team members’ job duties as needed and perform other assigned duties.

The job requires standing and walking for long periods, lifting and carrying up to 50 pounds, and accessing all areas of the restaurant. Bob Evans states 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 and interpersonal skills, including 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 rest or sitting.
• Ability to push, lift, carry, and transfer up to 50 pounds.
• Ability to reach, handle objects, tools, or controls, bend, and stoop.
• Ability to taste and smell and communicate verbally.
• Visual abilities including close, distance, color, and peripheral vision, depth perception, and ability to adjust focus.
• Ability to freely access all restaurant areas, including selling floors, stock areas, and register areas.
• For alcohol-serving restaurants, meet the applicable state-mandated age requirements for managers who serve alcohol.

Nice To Haves

• Four to six 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 in accordance with Company policies, procedures, programs, and systems.
• Recruit, interview, hire, train, schedule, direct, appraise, reward, and discipline employees, including termination; address complaints and resolve problems.
• Provide leadership, direction, coaching, mentoring, and development to direct reports and team members.
• Shape restaurant culture and encourage a high level of employee engagement, professional behavior, and hospitality.
• Communicate sales performance and anticipated variances to the management team, and cascade corporate programs and initiatives to managers and staff.
• Assist team members with category 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 food quality or service issues, and resolve them to satisfy guests.
• Maintain efficient operations, appropriate 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.
• Manage day-to-day operations, including cash control and security procedures, inventory, food and labor, financial reports, schedules, and follow-up actions.
• Manage profit and loss, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion standards and conducting weekly inventory.
• Manage labor costs by optimizing weekly schedules and monitoring daily schedules and sales performance using the company’s labor scheduling tool.
• Ensure proper use of restaurant equipment and 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