General Manager

Bob Evans Restaurants • Clermont, FL

6d

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 supports 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 oversees employee management, including recruiting, interviewing, hiring, training, work assignment, performance appraisal, rewards, discipline, and termination. The role shapes the restaurant’s culture, promotes employee engagement, coaches and mentors team members, and creates a warm, hospitable environment focused on guest satisfaction. It also supports sales-building activities, efficient operations, cost controls, and profit management.

The position is responsible for monitoring food quality and cleanliness, resolving guest concerns, managing cash controls, security, inventory, food and labor costs, schedules, and financial reports, and ensuring compliance with safety, health, and company policies. The General Manager helps maintain restaurant facilities, equipment, and company assets, and may assist with team members’ duties as needed. The posting advertises pay 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 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 and use hands to finger, handle, or feel objects, tools, or controls.
• Ability to bend and stoop.
• Ability to taste and smell.
• Ability to communicate verbally with others.
• Ability to use close, distance, color, and peripheral vision, depth perception, and adjust focus.
• Ability to freely access all areas of the restaurant, 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.
• College and/or culinary schooling.

Responsibilities

• Manage daily restaurant operations and staff, ensuring company policies, procedures, programs, and systems are followed.
• 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 the restaurant’s 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 relay corporate programs and initiatives to the management team and staff.
• Assist team members with category job duties as needed.
• Lead sales-building activities and suggestive selling, and 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 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.
• Manage day-to-day operations, including cash control and security procedures, inventory, food and labor management, financial reports, schedules, and appropriate follow-up actions.
• Manage profit and loss, including food costs, labor costs, carryout costs, and other controllable expenses.
• 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 using the company labor scheduling tool.
• Ensure proper use of restaurant equipment and maintain the facility and company assets.
• Perform other duties as assigned.

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.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED