General Manager

Bob Evans Restaurants•Casselberry, FL

8d•$70,000

About The Position

The General Manager oversees the restaurant’s daily operations and staff, including 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, meeting goals, and improving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager helps create a welcoming, hospitable restaurant culture and promotes employee engagement, team development, and guest satisfaction. The position also manages operating costs, sales, labor, food, inventory, schedules, financial reporting, safety, cleanliness, equipment, and company assets. Bob Evans emphasizes farm-fresh food, attentive service, and a family dining experience. The posting describes early closing and no late nights, flexible scheduling, career growth, and benefits including a 401(k) with employer match. The role requires a high school diploma or equivalent and prior leadership experience. Four to six years of restaurant experience is strongly preferred, as are college or culinary studies. The job involves standing and walking for long periods, lifting and carrying up to 50 pounds, and accessing all areas of the restaurant. Reasonable accommodations may be made for qualified individuals with disabilities.

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 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 in 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 resting or sitting.
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 communicate verbally with others.
Ability to use close, distance, color, peripheral, and depth vision and adjust focus.
Ability to freely access all restaurant areas, including selling floors, stock areas, and register areas.
For restaurants serving alcohol, must meet state-mandated age requirements applicable to manager positions.

Nice To Haves

Four to six years of experience in a family, fast-food, or casual dining restaurant is strongly preferred.
College and/or culinary schooling preferred.

Responsibilities

Manage the restaurant’s daily operations and staff and execute company policies, procedures, programs, and systems.
Provide leadership, direction, training, and development to direct reports.
Recruit, interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees, including termination; and address complaints and resolve problems.
Shape the restaurant’s culture and support high employee engagement.
Coach and mentor team members to support job success and guest satisfaction.
Model professional behavior and foster 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.
Lead sales-building activities and suggestive selling, and maximize table turnover, sales per guest, and sales per hour.
Meet and greet guests, investigate and resolve food-quality or service issues, and satisfy guests.
Maintain efficient operations, cost controls, and profitability.
Ensure compliance with OSHA requirements, local health and safety codes, and company safety and security policies; enforce safe work behaviors.
Monitor daily activities to maintain food quality and cleanliness standards.
Control daily operations, including cash control and security procedures, inventory, food and labor management, financial report and schedule reviews, and appropriate follow-up actions.
Manage profit and loss, including food costs, labor costs, carryout costs, and other controllable expenses.
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’s labor scheduling tool.
Ensure proper use of restaurant equipment.
Maintain the facility and company assets.
Perform other duties as assigned.