General Manager

Bob Evans Restaurants•Roseville, MI

6d•Onsite

About The Position

The General Manager oversees the restaurant’s daily operations and staff, ensuring that Company policies, procedures, programs, and systems are followed. 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 restaurant culture and employee engagement, coaching team members, delivering guest satisfaction, and maintaining a warm, hospitable atmosphere. The role manages operating costs and financial performance, including food, labor, carryout, and other controllable costs; oversees scheduling, inventory, cash controls, equipment, facilities, and company assets; and ensures food quality, cleanliness, safety, and security standards are met. The position may occasionally assist with team members’ category job duties.

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 physical demands of the job, including standing for an entire shift, walking for long periods, pushing, lifting, carrying, and transferring up to 50 pounds, reaching, handling objects and controls, bending, stooping, tasting, smelling, communicating verbally, and accessing all areas of the restaurant.
For restaurants serving alcohol, meet the state-mandated age requirements applicable to manager positions.

Nice To Haves

A minimum of 4–6 years of prior experience in a family, fast-food, or casual dining restaurant is strongly preferred.
College and/or culinary schooling preferred.

Responsibilities

Manage daily restaurant operations and staff in accordance with Company policies, procedures, programs, systems, and applicable laws.
Recruit, interview, hire, train, plan, assign, and direct work; appraise performance; reward and discipline employees, including termination; and address complaints and problems.
Shape the restaurant’s culture and promote a high level of employee engagement.
Coach and mentor team members to support their 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 managers 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 and resolve food-quality and service issues, and 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 maintain food quality and cleanliness standards.
Control day-to-day operations, including cash control and security, inventory, food and labor management, financial reports, and schedules.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion controls and managing the weekly inventory process.
Manage labor costs by optimizing weekly employee, manager, and supervisor schedules and monitoring daily schedules and sales performance with the company labor-scheduling tool.
Ensure proper use of restaurant equipment and maintain the facility and company assets.
Perform other duties as assigned.