General Manager

Bob Evans Restaurants•Vero Beach, FL

About The Position

The General Manager leads the restaurant’s day-to-day operations and staff, ensuring 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 improving profitability. Decisions are guided by established policies and procedures and the Director of Operations. The General Manager shapes the restaurant’s culture and promotes employee engagement, team development, hospitality, guest satisfaction, safe operations, food quality, and cleanliness. The role includes managing employees, sales, costs, inventory, schedules, financial performance, restaurant equipment, facilities, and company assets.

Requirements

High school diploma or equivalent.
Prior experience in a leadership role.
Excellent communication and interpersonal skills, including conflict resolution abilities.
Strong planning, organization, analytical, and problem-solving skills.
Dedication to exceptional guest service.
Excellent computer skills and basic personal computer literacy.
Basic business math and accounting skills.
Exceptional team-building capability.
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 rest or sitting.
Ability to push, lift, carry, and transfer up to 50 pounds.
Ability to reach, use hands to handle objects, tools, or controls, bend, and stoop.
Ability to taste and smell and to communicate verbally.
Close, distance, color, and peripheral vision; depth perception; and 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 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 employee engagement.
Coach and mentor team members to support job 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 management and staff.
Assist team members with their job duties as needed.
Lead 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 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, inventory, food and labor management, financial reports, schedules, and corrective actions.
Manage profit and loss, including food, labor, carryout, and other controllable costs.
Control food costs by following recipes and portion-control practices 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 and maintain the facility and company assets.
Perform other duties as assigned.