General Manager

Bob Evans Restaurants•Jacksonville, FL

About The Position

The General Manager manages the restaurant’s daily operations and staff, ensuring 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 exercises management responsibilities in accordance with company policies and applicable laws. The role shapes restaurant culture and employee engagement, coaches and mentors team members, and models professional, warm, and hospitable behavior. It supports guest satisfaction and sales growth while maintaining efficient operations, cost controls, food quality, cleanliness, and a safe environment. The General Manager manages restaurant financial performance, staffing, inventory, facilities, equipment, and company assets. The position pays up to $70,000 per year depending on experience and geographic location/local market demand. The posting highlights early closing and no late nights, work-life balance, competitive compensation, health and welfare benefits, a 401(k) with company match, flexible scheduling, and development and career growth opportunities. High school diploma or equivalent and prior leadership experience are required. Four to six years of experience in a family, fast-food, or casual dining restaurant is strongly preferred; college and/or culinary schooling is preferred. The job requires availability for a variety of shifts and weekends and includes substantial standing, walking, lifting, and other physical activity.

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 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, use hands to finger, handle, or feel objects, tools, or controls, and bend and stoop.
Ability to taste and smell and to communicate verbally with others.
Close, distance, color, and peripheral vision; depth perception; and ability to adjust focus.
Ability to freely access all areas of the restaurant, including selling floors, stock area, and register area.

Nice To Haves

Four to six 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, executing company policies, procedures, programs, and systems.
Recruit, interview, hire, train, assign, and direct employees; appraise performance and reward, discipline, or terminate employees in accordance with company policy and applicable law.
Shape restaurant culture and promote employee engagement; coach and mentor team members to support their 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 relay corporate programs and initiatives to managers and staff.
Occasionally assist team members with their 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.
Maintain efficient operations, cost controls, and profit management; manage food, labor, carryout, and other controllable costs.
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.
Oversee cash control and security procedures, inventory, food and labor management, financial reports, schedules, and related operational actions.
Manage food costs through recipe adherence, portion control, and weekly inventory processes.
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.