General Manager

Bob Evans Restaurants•Battle Creek, MI

About The Position

The General Manager oversees 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, achievement of goals, and restaurant profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager is responsible for employee management, including recruiting, hiring, training, performance reviews, recognition, discipline, and termination, in accordance with company policies and applicable laws. The role shapes restaurant culture, supports employee engagement, coaches team members, and promotes a warm, hospitable guest experience. The position manages sales-building activities, guest service and issue resolution, operating efficiency, cost controls, and profit management. It oversees food quality and cleanliness, safety and security, cash controls, inventory, food and labor costs, schedules, financial reports, equipment use, and facility and company assets. The General Manager may occasionally assist team members with their duties and performs other duties as assigned. Bob Evans offers competitive compensation, health and welfare benefits, a 401(k) with company match, flexible scheduling, and opportunities for development and career growth. The role offers early closing and no late nights, along with a stated focus on work-life balance. Pay is up to $70,000 per year depending on experience and geographic location/local market demand.

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 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.
Ability to meet the role’s physical demands, including standing for an entire shift, walking for long periods, and pushing, lifting, carrying, and transferring up to 50 pounds.
Ability to access all areas of the restaurant, 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.

Responsibilities

Manage the restaurant’s daily operations and staff, including execution of company policies, procedures, programs, and systems.
Provide leadership, direction, training, and development to direct reports.
Recruit, interview, hire, train, assign work to, evaluate, reward, and discipline employees, including termination when appropriate.
Shape restaurant 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 cascade corporate programs and initiatives to managers and staff.
Assist team members with category job duties when 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 work to satisfy guests.
Maintain efficient operations, cost controls, and profitability; manage food, labor, carryout, and other controllable costs.
Ensure compliance with OSHA requirements, local health and safety codes, and company safety and security policies; enforce safe work behaviors.
Monitor daily activities to ensure food quality and cleanliness standards.
Control day-to-day operations, including cash control and security procedures, inventory, staffing, financial reports, and schedules; take appropriate actions based on results.
Manage food costs through recipe compliance, portion control, and the weekly inventory process.
Manage labor costs by optimizing employee and manager 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.