General Manager

Bob Evans Restaurants • Portage, MI

6d

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 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 oversees staffing and employee performance, shapes a culture of engagement, and coaches team members to support their success and guest satisfaction. The role also manages guest service, sales-building activities, operating standards, safety, restaurant equipment and facilities, company assets, inventory, labor, food costs, cash controls, and profit-and-loss performance.

This position requires working a variety of shifts and weekends. The job involves standing and walking for extended periods, lifting and carrying up to 50 pounds, and accessing all areas of the restaurant. Reasonable accommodations may be made for individuals with disabilities.

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 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.
• For restaurants serving alcohol, meet applicable state-mandated age requirements for managers who serve alcohol.

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, ensuring execution of company policies, procedures, programs, and systems.
• Provide leadership, direction, training, and development to direct reports.
• Recruit, interview, hire, train, assign work to, and evaluate employees; reward or discipline employees, including termination, in accordance with company policies and applicable laws.
• Shape the restaurant’s culture and foster employee engagement.
• Coach and mentor team members to support job 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 share corporate programs and initiatives with 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.
• Meet and greet guests, investigate and resolve food-quality and service issues, and seek 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 ensure food-quality and cleanliness standards.
• Manage cash-control and security procedures, inventory, food and labor, financial reports, and schedules, taking appropriate action as needed.
• Manage profit-and-loss performance, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion controls and conducting the weekly inventory process.
• Manage labor costs by optimizing employee, manager, and supervisor 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, 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.
• Work-life balance.

What This Job Offers

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