General Manager

Bob Evans Restaurants•Clearwater, FL

7d•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, achieving goals, and driving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager shapes the restaurant’s culture, promotes employee engagement, and helps create a warm, hospitable atmosphere for team members and guests. The position also oversees restaurant performance, guest satisfaction, food quality, cleanliness, safety, costs, staffing, inventory, financial reporting, equipment, and facility assets. The posting advertises pay up to $70,000 per year, depending on experience, geographic location, and local market demand.

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 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 model appropriate 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 communicate verbally with others.
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.

Responsibilities

Manage daily restaurant operations and staff, implementing company policies, procedures, programs, and systems.
Recruit, interview, hire, train, direct, and evaluate employees; recognize and discipline employees, including termination where appropriate.
Lead, coach, mentor, and develop direct reports and team members, fostering employee engagement and guest satisfaction.
Communicate sales performance and anticipated variances to the restaurant management team, and cascade corporate programs and initiatives to managers and staff.
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 food-quality and service issues, and resolve them to satisfy guests.
Maintain efficient operations, appropriate 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 operations to ensure food quality and cleanliness standards.
Manage cash control and security procedures, inventory, food and labor, financial reports, and schedules, taking appropriate corrective action.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion controls and managing the weekly inventory process.
Manage labor costs by optimizing employee, manager, and supervisor schedules and monitoring schedules and sales performance using the company labor scheduling tool.
Ensure proper use of restaurant equipment and maintain the facility and company assets.
Perform other duties as assigned.