General Manager

Bob Evans Restaurants•Bay City, MI

About The Position

The General Manager manages the restaurant’s daily operations and staff, ensuring execution of company policies, procedures, programs, and systems. The role provides leadership, direction, training, and development to direct reports and contributes to sales growth, goal achievement, and restaurant profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager exercises management responsibilities in accordance with company policies and applicable laws. The General Manager shapes the restaurant’s culture, builds employee engagement, coaches and mentors team members, and fosters a professional, warm, friendly, and hospitable environment. The role communicates sales performance and anticipated variances, shares corporate programs and initiatives, and may assist with team members’ duties as needed. It also oversees guest service, food quality, cleanliness, safety, security, cash handling, inventory, food and labor costs, schedules, financial reporting, equipment, facilities, and company assets. The position requires standing and walking for extended periods, lifting and transferring up to 50 pounds, and accessing all areas of the restaurant. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Bob Evans says it updates safety and sanitation procedures to follow current CDC, local, and state guidelines. Pay is up to $70,000 per year, depending on experience and geographic location/local market demand. The posting promotes early closing, no late nights, work-life balance, benefits, flexible scheduling, and career development.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Available to work a variety of shifts and weekends.
Ability to stand for an entire shift and walk for long periods without sitting or resting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach, 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, color, and peripheral vision; depth perception; and focus adjustment.
Ability to access all restaurant areas, including selling floors, stock areas, and register areas.

Nice To Haves

Four to six years of prior experience in a family, fast-food, or casual-dining restaurant is strongly preferred.
College and/or culinary schooling preferred.
For restaurants serving alcohol, must meet applicable state-mandated age requirements for managers who serve alcohol.

Responsibilities

Manage daily restaurant operations and staff, including execution of company policies, procedures, programs, and systems.
Lead, direct, train, and develop direct reports; recruit, interview, hire, train, appraise, reward, and discipline employees, including termination, in accordance with company policies and applicable laws.
Shape restaurant culture and promote 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 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 and resolve food-quality and service issues, and seek to satisfy guests.
Maintain efficient operations, cost controls, and profitability; manage food, labor, carryout, and other controllable costs.
Ensure OSHA requirements, local health and safety codes, and company safety and security policies are met; enforce safe work behaviors.
Monitor daily activities to maintain 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.
Control food costs by following recipes and portion-control standards and managing 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 labor-scheduling tool.
Ensure proper use of restaurant equipment and maintain the facility and company assets.
Perform other duties as assigned.