General Manager

Bob Evans Restaurants • Midland, MI

8d • $70,000

About The Position

The General Manager leads 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 by building sales, achieving goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager oversees staffing and performance, fosters employee engagement, supports guest satisfaction, and maintains high standards for food quality, cleanliness, safety, and hospitality. The role also manages restaurant costs and financial performance, including food and labor costs, inventory, scheduling, cash controls, and equipment and facility upkeep. The position requires standing and walking for extended periods and handling restaurant duties across all areas of the facility.

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, use hands to handle or feel objects, tools, or controls, and bend and stoop.
• Ability to taste and smell, communicate verbally, and 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 education and/or culinary schooling preferred.
• For restaurants serving alcohol, compliance with state-mandated age requirements for managers who serve alcohol.

Responsibilities

• Manage restaurant operations and staff in accordance with company policies and applicable laws.
• Recruit, interview, hire, train, assign, and direct employees; appraise performance; reward and discipline employees, including termination; and 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 job 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 relay corporate programs and initiatives to managers and staff.
• Assist team members with job duties as needed.
• Lead sales-building activities and suggestive selling; maximize table turnover, sales per guest, and sales per hour.
• Greet guests, investigate and resolve food-quality or service issues, and work to fully 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 practices.
• Monitor daily operations to ensure food quality and cleanliness standards.
• Manage day-to-day operations, including cash controls and security, inventory, food and labor management, 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.
• 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.
• Work-life balance.

What This Job Offers

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