General Manager I

Avolta•Milwaukee, WI

4d•$49,844 - $56,964•Onsite

About The Position

The General Manager I (GM) manages a quick-service restaurant or a small group of nearby restaurants or points of sale, generally with sales of up to $5 million. The GM is responsible for the overall success of the restaurant, ensuring it is clean, staffed, open for business, and operating to high operational and financial standards. The position exercises broad discretion and judgment in making leadership decisions and accepts profit-and-loss responsibility. The GM leads staffing, scheduling, hiring, training, employee engagement, and performance management; oversees product ordering, inventory, receiving, vendor issues, equipment, and audits; and maintains knowledge of brand standards, labor agreements, leases, and company procedures. The role also supports revenue growth and marketing initiatives, resolves customer and associate concerns, and ensures compliance with applicable health, safety, and sanitation requirements. The position typically reports to the Director of Operations or an intermediate zone, cluster, or area leader. It requires a varied, rotating schedule, with onsite coverage across different operating days and hours, including some opening shifts, busy dayparts, and closing shifts. The position is classified as exempt under the Fair Labor Standards Act.

Requirements

Documented and demonstrated experience managing restaurants of the type and complexity assigned, with overall responsibility for restaurant success and failure, demonstrated through P&L success for multiple annual cycles.
Typically, at least 3 years of restaurant P&L management experience and 5–7 years of overall restaurant experience in the relevant type.
Demonstrated team management, delegation, and issue-resolution skills, including the ability to manage multiple concurrent priorities.
Knowledge of HMSHost policies and standards for products, service, quality, equipment, and operations, or the ability to demonstrate that knowledge within a reasonable time after hire or promotion.
Ability to speak, read, and comprehend instructions, short correspondence, and policy documents; understand menus and brand standards; and converse comfortably with individuals.
Ability to work a varied and rotating schedule onsite across different operating days and hours, including some opening shifts, busy dayparts, and closing shifts.

Nice To Haves

Graduation from a Food Service Management or Culinary program may substitute for a portion of the time-based experience requirement.

Responsibilities

Ensure restaurant closing activities prepare the restaurant for opening, and hold Shift Managers accountable for completing opening and closing checklists and requirements.
Demonstrate manager behaviors that foster employee engagement and deploy staff and resources to support profitability; accept P&L responsibility.
Assign work, prepare schedules, and ensure all shifts are covered.
Provide staff with support, coaching, encouragement, and recognition to help achieve business goals.
Interview candidates and make hiring, termination, advancement, promotion, and other associate status-change decisions within the unit.
Promote HMSHost as an employer in the local community and ensure the company’s diversity and inclusion philosophy is understood and carried out.
Oversee associate onboarding and offboarding, including badging, orientation, on-the-job training, and other company processes and training.
Review financial and operational reports, monitor progress toward unit goals, and assign associates to meet objectives.
Keep current contact information for restaurant associates and champion employee engagement behaviors and recognition initiatives.
Ensure daily orders are prepared and restaurant units are stocked appropriately; teach associates ordering procedures.
Oversee receiving, invoice processing, and vendor contacts related to supply chain issues and product availability.
Maintain proficiency in company management information systems and tools, including MIV, Crunch Time, and Kronos.
Monitor restaurant equipment and arrange routine service or repairs as needed.
Participate in and manage the company’s response to NSF and other audits.
Minimize and record waste as needed and participate in the food donation program.
Assess associate skills and conduct or coordinate on-the-job and other training and education activities.
Encourage adoption of company technology and maintain and teach applicable brand standards, CBAs, landlord lease agreements, procedures, and protocols.
Develop and implement strategies to increase revenue.
Manage day-to-day associate activities and resolve customer and associate questions and problems, referring complex issues to senior leaders when appropriate.
Provide ongoing feedback related to associate development goals and business goals.
Implement marketing and brand programs, comply with promotional activities, drive revenue, and work with support teams on programming as directed.
Maintain understanding of applicable federal, state, and local sanitation, safety, and health standards and procedures.
Hold managers accountable for communicating and following safety standards.
Train new managers and associates on wellness check protocols and comply with applicable COVID-19 requirements.
Perform health and safety activities specified in the Manager’s Guide to Associate Health and Safety.