General Manager

Bob Evans Restaurants•Dearborn, MI

8d•$70,000

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 employee management, restaurant culture and engagement, guest satisfaction, sales performance, operational efficiency, cost controls, and compliance with safety and sanitation requirements. The position requires working a variety of shifts and weekends and performing physical tasks including standing and walking for extended periods and lifting or carrying up to 50 pounds.

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 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 sitting or resting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach, use hands to handle objects, tools, or controls, bend, and stoop.
Ability to taste and smell and to communicate verbally.
Ability to use close, distance, color, and peripheral vision, depth perception, and adjust focus.
Ability to freely access all restaurant areas, including selling floors, stock areas, and register areas.

Nice To Haves

Four to six years of experience in a family, fast-food, or casual-dining restaurant is strongly preferred.
College education and/or culinary schooling preferred.

Responsibilities

Recruit, interview, hire, train, direct, 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 promote employee engagement, coaching and mentoring team members to support their success and guest satisfaction.
Model professional behavior and maintain a warm, friendly, 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 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 and service issues, and work to satisfy guests fully.
Maintain efficient operations, appropriate cost controls, and profitability.
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.
Manage day-to-day operations, including cash control and security, inventory, food and labor management, financial reports, schedules, and appropriate follow-up actions.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion controls and managing weekly inventory.
Manage labor costs by optimizing weekly employee, manager, and supervisor schedules and monitoring daily schedules and sales performance using the company’s labor scheduling tool.
Ensure proper use of restaurant equipment and maintain the facility and company assets.
Perform other duties as assigned.