General Manager

Bob Evans Restaurants•Lake Wales, FL

6d•Onsite

About The Position

The General Manager leads the restaurant’s daily operations and staff, ensuring the 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, achieving goals, and driving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager oversees recruiting, hiring, training, performance management, employee engagement, and team development. They communicate sales performance and initiatives to the management team and staff, support team members with job duties as needed, and foster a warm, hospitable atmosphere for employees and guests. They also oversee guest service, sales-building activities, operating efficiency, food quality, cleanliness, safety, security, facility upkeep, and company assets. The role includes managing restaurant financial performance and daily controls, including food and labor costs, inventory, schedules, cash procedures, financial reports, and appropriate use of restaurant equipment. Compensation is up to $70,000 per year, depending on experience and geographic location/local market demand. The employer describes early closing, no late nights, flexible scheduling, benefits, and opportunities for development and career growth.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role.
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 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.
Visual abilities including close, distance, color, and peripheral vision, depth perception, and the ability to 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 the restaurant’s daily operations and staff, ensuring execution of company policies, procedures, programs, and systems.
Recruit, interview, hire, train, assign, and direct employees; appraise performance and take appropriate disciplinary or reward actions, including termination.
Build a positive restaurant culture and promote employee engagement, coaching, and mentoring.
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 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 food quality and service issues, and resolve them to satisfy guests.
Maintain efficient operations, cost controls, and restaurant 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.
Manage day-to-day operations, including cash control and security procedures, inventory, food and labor management, financial reports, schedules, and corrective actions.
Manage profit and loss, including food cost, labor cost, carryout cost, and other controllable expenses.
Control food costs by following recipes and portion-control practices and completing weekly inventory.
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 and maintain the facility and company assets.
Perform other duties as assigned.