General Manager

Bob Evans Restaurants • Port Orange, FL

7d

About The Position

The General Manager leads the daily operations and staff of a Bob Evans restaurant, carrying out company policies, procedures, programs, and systems. The role provides leadership, direction, training, and development to direct reports and contributes to restaurant sales, goal attainment, and profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager manages restaurant staffing and performance, fosters employee engagement, coaches and mentors team members, and promotes a welcoming, professional atmosphere for guests and employees. The role also oversees guest service, sales-building efforts, food quality and cleanliness, operational efficiency, cost controls, financial performance, safety, security, equipment, and facility upkeep.

The position requires working a variety of shifts and weekends. The posting advertises pay up to $70,000 per year, depending on experience and geographic location/local market demand, along with benefits and opportunities for development and career growth.

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 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 perform the listed physical demands, including standing for an entire shift, walking for long periods, pushing, lifting, carrying and transferring up to 50 pounds, reaching, handling objects or controls, bending and stooping, and accessing all areas of the restaurant.
• For manager positions at restaurants serving alcohol, compliance with applicable state-mandated age requirements for serving alcohol.

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, and systems.
• Recruit, interview, hire, train, assign work to, evaluate, reward, discipline, and, when necessary, terminate employees in accordance with company policies and applicable laws.
• Lead, direct, train, and develop direct reports; 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, 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 or service issues, and work 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.
• 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, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion controls and conducting 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