General Manager I

French Lick Resort • Chicago, IL

99d

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

• Minimum of 3 years of restaurant P&L management experience.
• 5-7 years of overall working restaurant experience in QSR, Casual Dine, or Full Service environments.
• Graduation from a Food Service Management or Culinary program may substitute for a portion of the experience requirement.
• Demonstrated skills in team management, delegation, and issue resolution.
• Ability to manage multiple and concurrent priorities.
• Knowledge of HMSHost policies, products, service, quality, equipment, and operations standards.
• Ability to speak, read, and comprehend instructions and policy documents.

Nice To Haves

• Experience in managing union and non-union restaurants.
• Familiarity with management information systems and tools like MIV, Crunch Time, and Kronos.

Responsibilities

• Open and close the restaurant, ensuring all staff recognize the importance of closing procedures.
• Deploy staff and resources to maximize profitability and accept P&L responsibility.
• Assign work tasks, prepare schedules, and ensure all shifts are covered.
• Provide consistent support, coaching, and encouragement to restaurant staff to achieve business goals.
• Interview job candidates and make hiring, termination, and promotion decisions for associates.
• Promote HMSHost as an employer of choice within the local community.
• Ensure compliance with company diversity and inclusion philosophy.
• Oversee onboarding and offboarding of restaurant associates, including compliance with training processes.
• Read and understand financial and operational data to monitor progress towards unit goals.
• Recognize restaurant staff for their contributions and performance.
• Ensure daily orders are prepared and units are stocked with appropriate levels of product.
• Monitor and maintain restaurant equipment, scheduling routine service or repairs as needed.
• Assess skill levels of restaurant associates and conduct training activities as necessary.
• Manage day-to-day activities of associates within the restaurant or points-of-sale.
• Utilize associate strengths and provide ongoing feedback on development goals and business goals.
• Implement marketing programs and comply with promotional activity to drive revenue.
• Maintain understanding of all sanitary, safety, and health standards and ensure compliance.

Benefits

• Health, dental, and vision insurance
• Generous paid time off (vacation, flex, or sick)
• Holiday pay
• Meal and transportation benefits
• 401(k) retirement plan with company match
• Company paid life insurance
• Tuition reimbursement
• Employee assistance program
• Training and career growth opportunities
• Referral program with bonus incentives

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Bachelor's degree