General Manager

Bob Evans Restaurants•Port Charlotte, FL

About The Position

The General Manager oversees 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, achieving goals, and driving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager is responsible for hiring and managing employees, developing an engaged team, delivering guest satisfaction, maintaining food quality and cleanliness, controlling costs, and overseeing restaurant operations and company assets. The position may occasionally assist with team members’ job duties. Pay is up to $70,000 per year, depending on experience and geographic location/local market demand. The employer states that restaurants close early and do not have late nights, while also requiring availability for a variety of shifts and weekends. The company updates safety and sanitation procedures according to current CDC, local, and state guidelines.

Requirements

Prior experience in a leadership role is required.
Strong communication, interpersonal, and conflict-resolution skills.
Strong planning and organizational skills.
Dedication to exceptional guest service.
Excellent computer skills and basic personal computer literacy.
Strong analytical and problem-solving skills.
Exceptional team-building ability.
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.
High school diploma or equivalent.
For restaurants serving alcohol, meet applicable state-mandated age requirements for serving alcohol.

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

Recruit, interview, hire, train, direct, appraise, reward, and discipline employees, including termination, in accordance with company policies and applicable laws.
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 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 practices.
Monitor daily operations to ensure food quality and cleanliness standards.
Manage cash control and security procedures, inventory, food and labor, financial reports, schedules, and appropriate operational follow-up.
Manage P&L and controllable costs, including food, labor, and carryout costs.
Control food costs by following recipes and portion standards and completing weekly inventory.
Manage labor costs by optimizing 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.