General Manager

Bob Evans Restaurants • Madison Heights, MI

6d • Onsite

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, achieving goals, and driving profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager oversees employee management, restaurant culture and engagement, guest service, sales-building activities, operational efficiency, cost controls, and profit management. The role is responsible for food quality and cleanliness, safety and security compliance, cash control, inventory, labor scheduling, financial reporting, facility upkeep, and appropriate use of equipment and company assets. The position may occasionally assist team members with category job duties as needed.

The job requires standing and walking for extended periods, lifting and transferring up to 50 pounds, and accessing all areas of the restaurant. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Bob Evans states that it follows current CDC, local, and state safety and sanitation guidelines to provide a safe environment for employees and guests.

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 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, use hands to finger, handle, or feel objects, tools, or controls, and bend and stoop.
• Ability to taste and smell and verbally communicate with others.
• Ability to use close, distance, color, and peripheral vision, depth perception, and adjust focus.
• Ability to 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 the restaurant’s daily operations and staff, and execute company policies, procedures, programs, and systems.
• Provide leadership, direction, training, and development to direct reports.
• Recruit, interview, hire, train, assign, and direct employees; appraise performance; reward and discipline employees, including termination; and address complaints and resolve problems.
• 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 foster a warm, friendly, and hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team, and cascade corporate programs and initiatives to management and staff.
• Occasionally assist team members with category job duties as needed.
• Champion sales-building activities and suggestive selling; maximize table turnover, sales per guest, and sales per hour.
• Meet and greet guests, investigate food quality or service issues, and resolve them to satisfy guests.
• Maintain efficient operations, appropriate 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 ensure food quality and cleanliness standards.
• Control day-to-day operations, including cash control and security procedures, inventory, food and labor management, financial reports, schedules, and follow-up actions.
• Manage P&L 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 and management schedules and monitoring daily schedules and sales performance using the company labor scheduling tool.
• Ensure proper use of restaurant equipment.
• Maintain the facility and company assets.

Benefits

• Competitive compensation, with pay up to $70,000 per year depending on experience and geographic location/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