General Manager

Bob Evans Restaurants•Fort Myers, FL

8d•$70,000

About The Position

The General Manager oversees the restaurant’s daily operations and staff, executing 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 manages hiring and employee performance, helps shape a highly engaged restaurant culture, coaches team members, and promotes a warm, hospitable atmosphere. The position is responsible for guest satisfaction, sales-building activities, efficient operations, cost controls, safety, food quality, cleanliness, inventory, labor scheduling, financial reviews, equipment use, and facility and company assets.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role is required.
Excellent communication and interpersonal skills, including 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.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach, handle objects, tools, or controls, bend, and stoop; taste and smell; communicate verbally; use the listed visual abilities; and access all restaurant 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 in accordance with company policies and applicable laws.
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 promote 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 the management team and staff.
Occasionally assist team members with category 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, cost controls, and profitability.
Ensure compliance with OSHA, 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 reports, schedules, and appropriate follow-up actions.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion controls and conducting the weekly inventory process.
Manage labor costs by optimizing weekly employee, manager, and supervisor 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.
Perform other duties as assigned.