General Manager

Bob Evans Restaurants • Petoskey, MI

6d

About The Position

The General Manager manages the restaurant’s daily operations and staff, implementing company policies, procedures, programs, and systems. The role provides leadership, direction, training, and development to direct reports and contributes to sales, goal achievement, and restaurant profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager is responsible for staffing and performance management, shaping an engaged restaurant culture, coaching team members, and maintaining guest satisfaction. The position also oversees operating costs, financial performance, food quality, cleanliness, safety, security, inventory, labor scheduling, equipment, and the restaurant facility. The role may occasionally assist team members with their duties.

Bob Evans describes its purpose as serving high-quality, farm-fresh food and providing guests with a family dining experience. The company says it updates safety and sanitation procedures in accordance with current CDC, local, and state guidelines.

Requirements

• 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 in employee appearance and presentation.
• Availability to work a variety of shifts and weekends.
• High school diploma or equivalent.
• Prior experience in a leadership role.
• Ability to regularly 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 with hands; use hands to finger, handle, or feel objects, tools, or controls; and bend and stoop.
• Ability to taste and smell and to verbally communicate with others.
• Close, distance, color, and peripheral vision; depth perception; and ability to adjust focus.
• Ability to freely 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 daily restaurant operations and staff in accordance with 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 work; 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 their success and guest satisfaction.
• Model professional behavior and foster a warm, friendly, and hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team, and share corporate programs and initiatives with managers and staff.
• Occasionally 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 and resolve food quality and 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 behaviors.
• Monitor daily activities to maintain food quality and cleanliness standards.
• Manage day-to-day operations, including cash control and security, inventory, food and labor management, financial reports, schedules, and appropriate follow-up actions.
• Manage profit and loss and controllable costs, including food, labor, and carryout costs.
• Control food costs by following recipes and portion controls 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 labor scheduling tool.
• Ensure proper use of restaurant equipment and maintain the facility and company assets.

Benefits

• Competitive compensation, with pay up to $70,000 per year depending on experience and geographic location or 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.
• Good work-life balance.

What This Job Offers

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