General Manager

Bob Evans Restaurants • Venice, FL

6d

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, meeting goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager shapes the restaurant’s culture, supports employee engagement, coaches and mentors team members, and promotes a warm, hospitable environment focused on guest satisfaction. The position manages operational performance, including sales, food and labor costs, inventory, scheduling, financial results, safety, cleanliness, equipment, and facility assets. It may also involve assisting team members with their duties as needed.

Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with a family dining experience. The company emphasizes taking care of employees and guests, community roots, and career development. It updates safety and sanitation procedures in accordance with current CDC, local, and state guidelines.

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 regularly stand for an entire shift and walk for long periods without resting or sitting.
• Ability to push, lift, carry, and transfer up to 50 pounds.
• Ability to reach, handle or feel objects, tools, or controls, bend, and stoop; ability to taste and smell.
• Ability to communicate verbally and use close, distance, and color vision, peripheral vision, depth perception, and focus adjustment.
• Ability to access all restaurant areas, including selling floors, stock areas, and register areas.

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 restaurant’s daily 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, and evaluate employees; reward and discipline employees, including termination when appropriate; and address complaints and resolve problems.
• 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, hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team and relay corporate programs and initiatives to managers and staff.
• Assist team members with their job duties when 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 behaviors.
• Monitor daily operations to maintain food quality and cleanliness standards.
• Manage cash control and security procedures, inventory, food and labor costs, financial reports, and schedules, taking appropriate corrective action.
• Manage food, labor, carryout, and other controllable costs and oversee profit-and-loss performance.
• Control food costs by following recipes and portion controls and managing the weekly inventory process.
• Manage labor costs by optimizing employee and manager schedules and monitoring schedules and sales performance with 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 or local market demand.
• Health and welfare benefits.
• 401(k) with company match.
• Flexible scheduling.
• Opportunity for development and career growth.
• Early closing and no late nights.

What This Job Offers

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