General Manager I

HMSHost • San Jose, CA

75d

About The Position

The purpose of the General Manager I (GM) position is to manage a QSR restaurant or small cluster of restaurants or points-of-sale in close proximity to each other with Sales of generally up to $5M. The GM ensures the restaurant is clean, staffed, open for business, and operates to high operational and financial standards. The GM uses broad discretion and judgement to make great leadership decisions and is responsible for the overall success of the restaurant.

Requirements

• Documented and demonstrated skills managing QSR, Casual Dine, Full Service restaurants.
• Restaurant P&L management experience for a minimum of 3 years.
• Overall working restaurant experience of 5-7 years.
• Graduation from a Food Service Management or Culinary program may substitute for a portion of the time-based experience requirement.
• Demonstrates team management, delegation and issue resolution skills.
• Demonstrates knowledge of HMSHost policies and products, service, quality, equipment and operations standards.
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents.

Responsibilities

• Ensures all assistant managers and staff recognize the importance of closing the restaurant to prepare the restaurant for opening.
• Understands, adopts, and consistently demonstrates defined manager behaviors designed to create an environment where employee engagement thrives.
• Deploys staff and resources to maximize profitability within the restaurant and accepts P&L responsibility.
• Assigns work tasks and activities, prepares schedules, and ensures that all shifts are covered.
• Provides restaurant staff(s) with consistent support, coaching and encouragement necessary to achieve business goals.
• Interviews job candidates, makes hiring, termination, advancement, promotion or any other status change decisions for associates within the unit.
• Promotes HMSHost as an employer of choice within the local community.
• Ensures company and branch diversity and inclusion philosophy is understood and actively executed within the restaurant.
• Ensures on-boarding and off-boarding of all restaurant associates, to include all activities related to compliance with proper badging requirements, orientation, OJT, and other company training/processes.
• Reads and understands financial and operational data and reports to monitor progress towards unit goals and assigns associates to meet those objectives.
• Recognizes restaurant staff for their contributions and performance, including using Shout-Out tools and materials.
• Ensures that the company has most current contact information for all associates working in the restaurant.
• Ensures daily orders are prepared and units are stocked with appropriate levels of product and teaches associates these order procedures.
• Oversees receiving goods, processing invoices, and contacting vendors for supply chain issues/product availability.
• Maintains proficiency in management information systems and tools like MIV, Crunch Time, Kronos and other programs as utilized by the company.
• Monitors and maintains restaurant equipment, schedules routine service or repairs as needed.
• Participates and manages company response to NSF and other audits.
• Minimizes waste, records as needed and participates in food donation program.
• Assesses skill levels of restaurant associates and conducts and coordinates on-the-job and other training/education activities as necessary.
• Embraces technology and inspires employees to understand and adopt new technologies implemented by the company.
• Maintains a working knowledge of all applicable brand standards, CBAs, Landlord lease agreements, and all procedures and protocols to maximize brand/landlord/labor relations.
• Develops and implements creative strategies to increase revenue.
• Manages the day-to-day activities of associates within a defined individual or group of restaurants or points-of-sale.
• Uses judgment and discretion to resolve customer and associate questions and problems.
• Utilizes associate's strengths and provides ongoing feedback that reflects on progress against individual development goals and business goals.
• Implements marketing programs as directed by OSC or brand initiatives.
• Maintains an in-depth understanding of all federal, state, and local sanitary, safety, and health standards.
• Holds Managers accountable for ensuring all safety standards are understood and followed.
• Trains new managers and associates in wellness check protocols and adheres to new COVID 19 requirements.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Industry: Food Services and Drinking Places
• Education Level: No Education Listed