General Manager

Bob Evans Restaurants • Kissimmee, FL

6d

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 contributes to sales growth, goal achievement, and restaurant profitability. Decisions are guided by established policies and procedures and the Director of Operations.

The General Manager oversees hiring and employee performance, shapes restaurant culture, and coaches the team to support employee success and guest satisfaction. The role promotes a warm, hospitable atmosphere, communicates sales performance and anticipated variances, and implements company programs and initiatives. The General Manager may also assist with team members’ duties as needed.

The position is responsible for guest service and sales-building, efficient restaurant operations, cost control, profit management, food quality and cleanliness, safety and security, and the maintenance of restaurant facilities and company assets. This includes managing food, labor, carryout, and other controllable costs; inventory; schedules; cash controls; financial reports; and the proper use of equipment. Bob Evans 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 and interpersonal skills, including conflict-resolution ability.
• 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 model appropriate employee appearance and presentation.
• Availability to work a variety of shifts and weekends.
• Ability to meet the physical requirements of the role, including standing for an entire shift, walking for extended periods, and pushing, lifting, carrying, and transferring up to 50 pounds.
• Ability to reach, handle or feel objects, tools, or controls; bend and stoop; taste and smell; communicate verbally; and use the required visual abilities.
• Ability to access all areas of the restaurant, 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.
• College and/or culinary schooling.

Responsibilities

• Manage daily restaurant operations and staff, ensuring company policies, procedures, programs, and systems are followed.
• Recruit, interview, hire, train, direct, and evaluate employees; recognize and discipline employees, including termination when appropriate.
• Lead, coach, and mentor team members and management staff, and promote employee engagement and a hospitable restaurant culture.
• Communicate sales performance and anticipated variances to the management team and cascade corporate programs and initiatives to employees.
• Support sales growth through 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 profitability, including managing food, labor, carryout, and other controllable costs.
• Monitor food quality, cleanliness, and daily restaurant activities.
• Ensure compliance with OSHA requirements, local health and safety codes, and company safety and security policies; enforce safe work practices.
• Follow cash-control and security procedures, maintain inventory, review financial reports and schedules, and take appropriate operational action.
• Control food costs by following recipes and portion-control practices and completing 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 and maintain the facility and company assets.
• Occasionally assist team members with their job duties as needed.
• 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