General Manager

Bob Evans Restaurants•Owosso, MI

About The Position

The General Manager oversees the restaurant’s daily operations and staff, ensuring that company policies, procedures, programs, and systems are carried out. The role provides leadership, direction, training, and development to direct reports, while contributing to sales growth, achievement of goals, and restaurant profitability. Decisions are guided by established policies and procedures and by the Director of Operations. The General Manager manages employees in accordance with company policies and applicable laws, including recruiting, hiring, training, assigning work, evaluating performance, and addressing employee concerns. The role helps shape restaurant culture and employee engagement, coaches team members, and fosters a warm, hospitable atmosphere for employees and guests. The position oversees guest service, sales-building activities, food quality, cleanliness, safety, operating costs, inventory, scheduling, financial reporting, and restaurant equipment and facilities. The General Manager may occasionally assist team members with their job duties as needed. The posting states pay is up to $70,000 per year, depending on experience and geographic location or local market demand.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role.
Excellent communication skills.
Strong interpersonal skills and conflict-resolution abilities.
Strong planning and organization skills.
Dedication to providing 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 the 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 with hands; use hands to finger, handle, or feel objects, tools, or controls; and bend and stoop.
Ability to taste and smell and to communicate verbally with others.
Ability to use close, distance, and color vision, peripheral vision, depth perception, and adjust focus.
Ability to access all areas of the restaurant, including selling floors, stock areas, and register areas.

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 the restaurant’s daily operations and staff, carrying out 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 their work; appraise performance; and reward, discipline, or terminate employees as appropriate.
Shape restaurant culture and promote high employee engagement.
Coach and mentor team members to support their success and guest satisfaction.
Model professional behavior and create a warm, friendly, and hospitable atmosphere.
Communicate sales performance and anticipated variances to the restaurant management team, and cascade corporate programs and initiatives to managers and staff.
Occasionally assist team members with their job duties as needed.
Lead sales-building and suggestive-selling activities; maximize table turnover, sales per guest, and sales per hour.
Meet and greet guests, investigate and resolve food quality or service issues, and work 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; enforce safe work practices.
Monitor daily activities to maintain food quality and cleanliness standards.
Control day-to-day operations, including cash control and security procedures, inventory, food and labor management, financial reports, and schedules.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion controls 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.