General Manager

Bob Evans Restaurants • Sebring, FL

6d

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, achieving goals, and driving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager has employee-management responsibilities in accordance with company policies and applicable laws, including recruiting, hiring, training, performance appraisal, recognition, discipline, and termination.

The General Manager helps shape the restaurant’s culture and employee engagement, coaches and mentors team members, and fosters a warm, hospitable atmosphere for employees and guests. The role oversees sales-building activities, guest service, food quality and cleanliness, safety and security, costs, inventory, labor scheduling, financial reporting, equipment use, and facility and company assets. The position may occasionally assist with team members’ job duties and perform other duties as assigned.

Bob Evans describes its purpose as serving high-quality farm-fresh food and providing guests with a family dining experience. The company states that it updates safety and sanitation procedures in accordance with current CDC, local, and state guidelines to provide a safe environment for employees and guests.

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 regularly 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; bend and stoop; and taste and smell.
• Ability to communicate verbally and use close, distance, color, and peripheral vision, depth perception, and focus adjustment.
• Ability to freely access all areas of the restaurant, including selling floors, stock areas, and register areas.

Nice To Haves

• A minimum of 4–6 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; recognize and discipline employees, including termination when appropriate.
• Shape restaurant 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.
• Cascade corporate programs and initiatives to the management team and staff.
• Occasionally assist team members with 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, appropriate 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, inventory, food and labor management, financial reports, schedules, and follow-up actions.
• Manage food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion standards and conducting the weekly inventory process.
• Manage labor costs by optimizing employee and manager schedules and monitoring daily schedules and sales performance using the company labor-scheduling tool.
• Ensure proper use of restaurant equipment.
• 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