General Manager

Bob Evans Restaurants • Gaylord, MI

8d • $70,000

About The Position

The General Manager oversees 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 is responsible for staffing and employee management, creating an engaged team culture, maintaining guest satisfaction, and ensuring efficient operations. The role manages sales, costs, inventory, schedules, financial performance, safety, cleanliness, equipment, the facility, and company assets. The position requires working a variety of shifts and weekends and performing physical duties such as standing and walking for extended periods and lifting up to 50 pounds.

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

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 the restaurant’s daily operations and staff in accordance with company policies, procedures, programs, systems, and applicable laws.
• Recruit, interview, hire, train, assign, direct, appraise, reward, and discipline employees, including termination; address complaints and resolve problems.
• Shape the restaurant’s culture and promote a high level of employee engagement.
• Coach and mentor team members to support their success and guest satisfaction.
• Model professional behavior and foster a warm, friendly, hospitable atmosphere.
• 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.
• Lead sales-building activities and suggestive selling; maximize table turnover, sales per guest, and sales per hour.
• Greet guests, investigate food quality or service issues, and resolve them to achieve guest satisfaction.
• Maintain efficient operations, appropriate cost controls, and profitability.
• 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.
• Oversee day-to-day operations, including cash control and security procedures, inventory, food and labor management, financial reports, schedules, and appropriate corrective 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 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; 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