General Manager

Bob Evans Restaurants•Palm Coast, FL

8d•$70,000•Onsite

About The Position

The General Manager manages the restaurant’s daily operations and staff, including implementing 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 driving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager oversees hiring and employee performance, promotes engagement and a hospitable culture, coaches team members, communicates sales performance and company initiatives, and supports team members with job duties when needed. The role also manages guest satisfaction, food quality, cleanliness, safety, staffing, inventory, cash controls, food and labor costs, financial reports, restaurant equipment, the facility, and company assets. This position requires standing and walking for extended periods, lifting and carrying up to 50 pounds, and being able to access all areas of the restaurant. Reasonable accommodations may be made for individuals with disabilities. The company states that 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 is required.
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 stand for an entire shift and walk for long periods without sitting or resting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach with hands; use hands to finger, handle, or feel objects, tools, or controls; and bend and stoop.
Ability to taste and smell and to communicate verbally.
Ability to use close, distance, color, and peripheral vision, depth perception, and adjust focus.
Ability to access all areas of the restaurant, 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.
For restaurants serving alcohol, compliance with state-mandated age requirements for managers who serve alcohol.

Responsibilities

Manage daily restaurant operations and staff, ensuring execution of company policies, procedures, programs, and systems.
Provide leadership, direction, training, and development to direct reports.
Recruit, interview, hire, train, assign, and direct employees; appraise performance; reward and discipline employees, including termination; and address complaints and resolve problems.
Shape the restaurant’s culture and foster high 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 cascade corporate programs and initiatives to managers and staff.
Occasionally assist team members with their category job duties as needed.
Champion sales-building activities and suggestive selling; maximize table turnover, sales per guest, and sales per hour.
Greet guests, investigate and resolve food quality or service issues, and 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 activities to ensure food quality and cleanliness standards.
Control day-to-day operations, including cash control and security procedures, inventory, food and labor management, financial report and schedule review, and appropriate follow-up actions.
Manage P&L and controllable costs, including food, labor, and carryout costs.
Control food costs by following recipes and portion standards and conducting the weekly inventory process.
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.
Maintain the facility and company assets.
Perform other duties as assigned.