General Manager

Bob Evans Restaurants•Dewitt, MI

About The Position

The General Manager leads the restaurant’s daily operations and staff, ensuring the 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 is responsible for restaurant culture and employee engagement, coaching and mentoring team members, supporting guest satisfaction, and maintaining a warm, hospitable atmosphere. The role oversees sales-building activities, service and food quality, operating costs, financial performance, staffing, inventory, facility upkeep, and the safety and security of guests, employees, and company assets. The position requires working a variety of shifts and weekends. The employer describes early closing and no late nights, and offers flexible scheduling, benefits, and opportunities for development and career growth. 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 is required.
Excellent communication and interpersonal skills, including 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.
Ability to 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 and use hands to finger, handle, or feel objects, tools, or controls.
Ability to bend and stoop; taste and smell; and verbally communicate with others.
Visual abilities including close, distance, color, peripheral, and depth perception, and ability to adjust focus.
Ability to access all areas of the restaurant, including selling floors, stock area, and register area.

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 daily restaurant operations and staff, implementing company policies, procedures, programs, and systems.
Recruit, interview, hire, train, 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 their success and guest satisfaction.
Model professional behavior and create a warm, friendly, hospitable atmosphere.
Communicate sales performance and anticipated variances to the restaurant management team.
Communicate corporate programs and initiatives to the management team and staff.
Occasionally assist team members with their 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 or 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; promote 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 follow-up actions.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion-control practices 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 labor-scheduling tool.
Ensure proper use of restaurant equipment and maintain the facility and company assets.