General Manager

Bob Evans Restaurants•Villas, FL

8d•$70,000

About The Position

The General Manager leads 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 supports 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 helps create an engaging, hospitable restaurant culture; supports team members and guest satisfaction; and oversees sales, service, food quality, cleanliness, safety, staffing, inventory, costs, financial performance, facilities, and company assets. The role may occasionally assist with other team members’ job duties and perform other duties as assigned.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Excellent communication and interpersonal skills, including conflict resolution.
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 in 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 verbally communicate with others.
Ability to use close, distance, color, and peripheral vision; depth perception; and adjust focus.
Ability to access all restaurant areas, including selling floors, stock areas, and register areas.

Nice To Haves

Four to six years of experience in a family, fast-food, or casual dining restaurant is strongly preferred.
College and/or culinary schooling preferred.

Responsibilities

Manage restaurant operations and staff in accordance with company policies and applicable laws.
Recruit, interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees, including termination; and address complaints and resolve problems.
Shape restaurant culture and promote employee engagement.
Coach and mentor team members to support their 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 communicate 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.
Greet guests and investigate and resolve food-quality or service issues to satisfy guests.
Maintain efficient operations, cost controls, and profitability.
Ensure compliance with OSHA requirements, local health and safety codes, and company safety and security policies; promote safe work behaviors.
Monitor daily activities to ensure food quality and cleanliness standards.
Oversee daily operations, including cash control and security, inventory, food and labor management, financial reports, schedules, and appropriate corrective action.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion standards and completing weekly inventory.
Manage labor costs by optimizing weekly employee, manager, and supervisor schedules and monitoring daily schedules and sales using the company labor scheduling tool.
Ensure proper use of restaurant equipment and maintain the facility and company assets.
Perform other duties as assigned.