General Manager

Bob Evans Restaurants • Madison Heights, MI

8d • $70,000 • Onsite

About The Position

The General Manager manages the restaurant’s daily operations and staff, including implementing 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 shapes the restaurant’s culture and promotes employee engagement, team development, guest satisfaction, and a welcoming atmosphere. The role oversees staffing and performance management, sales-building efforts, food and cleanliness standards, operational and financial controls, labor and inventory management, safety and security, equipment use, and facility maintenance. The position may also assist team members with their duties as needed.

Bob Evans serves farm-fresh food and aims to provide guests with a high-quality family dining experience. The company describes the position as offering early closing with no late nights, work-life balance, career growth, competitive compensation, health and welfare benefits, a 401(k) with company match, and flexible scheduling.

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.
• For restaurants serving alcohol, meet state-mandated age requirements applicable to manager positions.

Nice To Haves

• A minimum of 4–6 years of prior 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, train, schedule, assign, and direct employees; appraise performance and handle rewards, discipline, terminations, complaints, and problem resolution in accordance with company policies and applicable laws.
• Shape restaurant culture and promote employee engagement, coaching, mentoring, team success, and guest satisfaction.
• Model professional behavior and create a warm, friendly, hospitable atmosphere.
• Communicate sales performance and anticipated variances to the management team and cascade corporate programs and initiatives to employees.
• Assist team members with category 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 food quality and service issues, and resolve them 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; reinforce safe work behaviors.
• Monitor daily activities to ensure food quality and cleanliness standards.
• Control daily operations, including cash control and security procedures, inventory, food and labor management, financial report and schedule reviews, 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 standards and completing the weekly inventory process.
• Manage labor costs by optimizing weekly employee, manager, and supervisor schedules and monitoring daily schedules and sales performance using the company’s 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 closing 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