Restaurant GM: Growth, Balance, Great Benefits

Bob Evans Restaurants; Cadillac (FL); On-site; USD 63,000 - 77,000; Full time

Benefits offered by this job

Competitive Compensation

Health and Welfare Benefits

401(k) with Company Match

Flexible Scheduling

Career growth

Job summary

Bob Evans Restaurants, LLC is seeking a General Manager to lead daily restaurant operations, guide staff, and implement company policies under the Director of Operations. You will drive sales, control costs, and ensure safety and quality across all shifts.

The role requires 4–6 years in a leadership restaurant capacity, strong people skills and the ability to manage labor, food cost, and guest satisfaction in a fast-paced environment.

Qualifications

• Excellent communication and guest service skills are required.
• Strong planning, organization and conflict resolution abilities.
• Experience leading teams in a hospitality or restaurant setting is preferred.

Responsibilities

• Oversee daily restaurant operations and staff.
• Lead recruiting, interviewing, hiring, and training processes.
• Drive sales and ensure profitability while maintaining safety and quality standards.
• Coach and mentor team members to ensure guest satisfaction and service excellence.
• Communicate goals and program implementations to staff and manage inventory and costs.

Skills

Excellent communication

Interpersonal skills

Planning and organization

Guest service

Computer skills

Analytical/problem solving

Team building

Business math

PC literacy

Multi-project management

Professional appearance

Weekend shifts

Education

High School diploma or equivalent

Leadership experience

4-6 years leadership in family/fast-food/casual dining

College/culinary schooling preferred

Alcohol service requirements per state

Job description

Bob Evans Restaurants, LLC is seeking a General Manager to lead daily restaurant operations, guide staff, and implement company policies under the Director of Operations. You will drive sales, control costs, and ensure safety and quality across all shifts.

The role requires 4–6 years in a leadership restaurant capacity, strong people skills and the ability to manage labor, food cost, and guest satisfaction in a fast-paced environment.