General Manager

Bob Evans Restaurants•Monroe, MI

About The Position

The General Manager leads the restaurant’s daily operations and staff, ensuring company policies, procedures, programs, and systems are carried out. The role provides leadership, direction, training, and development to direct reports and contributes to sales growth, goal achievement, and restaurant profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager shapes the restaurant’s culture, supports employee engagement and development, and promotes a warm, hospitable atmosphere focused on guest satisfaction. The role oversees operational performance, cost controls, safety, food quality, cleanliness, staffing, inventory, financial results, equipment, and facility assets. The position may also assist with team members’ duties as needed and perform other duties as assigned. Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with a family dining experience. The company says it updates its safety and sanitation procedures in accordance with current CDC, local, and state guidelines. Pay is up to $70,000 per year, depending on experience, geographic location, and local market demand.

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 organizational 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 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, use hands to handle or feel objects, tools, or controls, 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 focus adjustment.
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, 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; address complaints and resolve problems in accordance with company policies and applicable laws.
Shape the restaurant’s culture and support a high level of employee engagement.
Coach and mentor team members to support their success and guest satisfaction.
Model professional behavior and help create a warm, friendly, 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.
Lead sales-building activities and suggestive selling; maximize table turnover, sales per guest, and sales per hour.
Greet guests and investigate and resolve food-quality or service issues 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 behaviors.
Monitor daily activities to maintain food quality and cleanliness standards.
Control day-to-day operations by following cash-control and security procedures, maintaining inventory, managing food and labor, reviewing financial reports and schedules, and taking appropriate action.
Manage P&L and controllable costs, including food, labor, and carryout costs.
Control food costs by following recipes and portion-control standards and managing the weekly inventory process.
Manage labor costs by optimizing weekly schedules and monitoring daily schedules and sales performance using the company’s labor-scheduling tool.
Ensure proper use of restaurant equipment.
Maintain the facility and company assets.
Perform other duties as assigned.