General Manager I

Avolta•Greensboro, NC

9d•$50,154 - $58,035•Onsite

About The Position

The General Manager I manages a quick-service restaurant, a small cluster of nearby restaurants, or points of sale with sales generally up to $5 million. The position is accountable for the restaurant’s overall success, including ensuring it is clean, staffed, open for business, and operating to high operational and financial standards. The GM exercises broad discretion and judgment in making leadership decisions and accepts P&L responsibility. The GM manages staffing, schedules, associate development, hiring and other employment decisions, product availability, equipment, customer service, brand standards, marketing activity, and safety. The position requires a varied, rotating onsite schedule spanning different operating days and hours, including some openings, busy dayparts, and closings. The role is classified as exempt under the Fair Labor Standards Act and typically reports to a Director of Operations or an intermediate zone, cluster, or area leader at the assigned location.

Requirements

Documented and demonstrated experience managing restaurants of the assigned type and complexity, with overall accountability for restaurant success and failure.
Typically, at least 3 years of restaurant P&L management experience and 5–7 years of overall restaurant experience in the relevant type are needed.
Demonstrated team management, delegation, and issue-resolution skills, and the ability to manage multiple concurrent priorities.
Knowledge of HMSHost policies and of products, service, quality, equipment, and operations standards, or ability to demonstrate this 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.

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 assistant managers and staff prepare the restaurant for opening by completing closing and opening checklists and requirements.
Demonstrate manager behaviors that support employee engagement and deploy staff and resources to maximize profitability.
Assign work, prepare schedules, and ensure every shift is covered.
Coach and support restaurant staff in achieving business goals; recognize contributions and implement plans to motivate the team.
Interview candidates and make hiring, termination, advancement, promotion, and other associate status-change decisions.
Promote the company as an employer of choice and ensure diversity and inclusion practices are understood and carried out.
Manage associate onboarding and offboarding, including badging, orientation, on-the-job training, and required company processes.
Review financial and operational reports, monitor progress toward unit goals, and assign associates to meet objectives.
Maintain current contact information for restaurant associates.
Ensure orders are prepared and units are stocked; train associates on ordering procedures.
Oversee receipt of goods and invoice processing, and contact vendors about supply-chain issues or product availability.
Maintain proficiency with 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 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 training and other education activities.
Encourage employees to understand and adopt new company technologies.
Maintain and teach applicable brand standards, collective bargaining agreements, 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.
Use associate strengths and provide ongoing feedback on individual development and business goals.
Implement marketing and promotional programs as directed and coordinate with support teams on programming and sales initiatives.
Maintain knowledge of applicable federal, state, and local health, safety, and sanitation standards and ensure managers and associates follow them.
Train new managers and associates on wellness-check protocols and applicable COVID-19 requirements, and perform health and safety activities in the Manager’s Guide to Associate Health and Safety.