General Manager

Bob Evans Restaurants•The Villages, FL

About The Position

The General Manager oversees 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, 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 management in accordance with company policies and applicable laws, including hiring and developing employees, shaping an engaged workplace culture, coaching team members, and resolving guest concerns. The role promotes a hospitable atmosphere, sales-building activities, efficient operations, appropriate cost controls, and guest satisfaction. The General Manager manages food, labor, carryout, and other controllable costs; oversees weekly inventory and employee scheduling; reviews financial reports and sales performance; and ensures compliance with safety, security, health, and cleanliness standards. The role also helps team members with job duties as needed, maintains restaurant equipment and facilities, and may perform other assigned duties. The position pays up to $70,000 per year, depending on experience and geographic location/local market demand. The company describes early closing, no late nights, and work-life balance. Employees must be available to work a variety of shifts and weekends.

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 meet the role’s physical demands, 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 and smelling, communicating verbally, using visual abilities, and accessing all areas of the restaurant.

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 daily operations and staff of the restaurant and execute company policies, procedures, programs, and systems.
Provide leadership, direction, training, and development to direct reports.
Recruit, interview, hire, train, assign, and direct employees; appraise performance; and reward, discipline, or terminate employees as 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 foster a warm, friendly, and hospitable atmosphere.
Communicate sales performance and anticipated variances to the restaurant management team, and communicate corporate programs and initiatives to the management team and staff.
Assist team members with their 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 or 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 ensure food quality and cleanliness standards.
Control day-to-day operations, including cash control and security procedures, inventory, food and labor management, financial reports, schedules, and appropriate corrective actions.
Manage profit and loss, including food cost, labor cost, carryout cost, and other controllable items.
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 labor scheduling tool.
Ensure proper use of restaurant equipment and maintain the facility and company assets.