General Manager

Bob Evans Restaurants•Romulus, 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 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 is responsible for staffing and employee management, guest satisfaction, sales, cost controls, financial performance, food quality, cleanliness, safety, and facility upkeep. The role is fast-paced and requires working a variety of shifts and weekends. The position may require standing and walking for long periods, lifting and carrying up to 50 pounds, and accessing all areas of the restaurant. Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with a family dining experience. The company emphasizes care for employees and guests, community roots, and a welcoming restaurant culture.

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.
For restaurants serving alcohol, compliance with 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 is preferred.

Responsibilities

Manage the restaurant’s daily operations and staff, implementing company policies, procedures, programs, and systems.
Recruit, interview, hire, train, schedule, assign, and direct employees; appraise performance and handle rewards, discipline, termination, complaints, and problem resolution in accordance with company policies and applicable laws.
Shape the restaurant’s culture and promote 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 communicate corporate programs and initiatives to the management team 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 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 operations to ensure food quality and cleanliness standards.
Oversee cash control and security procedures, inventory, food and labor management, financial reports, and schedules, taking appropriate action as needed.
Manage profit and loss, 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 weekly employee and management 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.