General Manager I

Avolta•Raleigh, NC

5d•$52,314 - $60,535•Onsite

About The Position

The General Manager I manages a quick-service restaurant, a small cluster of nearby restaurants, or points of sale with generally up to $5 million in sales. The role is responsible for the restaurant’s overall success and uses broad discretion and judgment to ensure it is clean, staffed, open for business, and operated to high operational and financial standards. The GM manages staffing, deployment, schedules, performance, training, product availability, equipment, brand standards, marketing activity, customer and associate issues, and health and safety compliance. The role typically reports to the Director of Operations or an intermediate zone, cluster, or area leader. The GM works a varied, rotating schedule and is expected to be onsite at different operating days and hours, including opening shifts, busy dayparts, and closing shifts, to monitor restaurant operations.

Requirements

Documented and demonstrated experience managing the type and complexity of restaurant assigned, with overall accountability for restaurant success and failure and P&L success over multiple annual cycles.
Generally, at least 3 years of restaurant P&L management experience and 5–7 years of overall restaurant experience in the relevant type are typically necessary.
Team management, delegation, issue-resolution, and concurrent-priority management skills.
Knowledge of HMSHost policies, products, service, quality, equipment, and operating 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.
Ability to work a varied and rotating onsite schedule covering different operating days and hours, including opening, busy-daypart, 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 assistant managers and staff complete opening and closing requirements and hold Shift Managers accountable for checklists.
Demonstrate manager behaviors that foster employee engagement.
Deploy staff and resources to maximize profitability and accept P&L responsibility.
Assign tasks, prepare schedules, and ensure shift coverage.
Coach and support staff to help achieve business goals; recognize employee contributions and support recognition initiatives.
Interview candidates and make hiring, termination, advancement, promotion, and other associate status decisions within the unit.
Promote HMSHost as an employer of choice and ensure diversity and inclusion practices are understood and executed.
Manage associate onboarding and offboarding, including badging, orientation, on-the-job training, and other required 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 have appropriate product levels; teach associates ordering procedures.
Oversee receiving, invoice processing, and vendor contact regarding supply-chain or product-availability issues.
Use management information systems and tools, including MIV, Crunch Time, and Kronos, as applicable.
Monitor restaurant equipment and arrange routine service or repairs as needed.
Participate in and manage company responses to NSF and other audits.
Minimize and record waste as needed and participate in the food donation program.
Assess associate skills and coordinate on-the-job and other training and education.
Promote employee adoption of company technology and maintain working knowledge of applicable brand standards, CBAs, landlord lease agreements, procedures, and protocols.
Develop and implement strategies to increase revenue and carry out marketing and promotional programs as directed.
Manage day-to-day associate activities, resolve customer and associate questions and problems, and refer complex issues to senior leaders as appropriate.
Provide ongoing feedback aligned with individual development and business goals.
Maintain understanding of applicable health, safety, and sanitation requirements; hold managers accountable for compliance.
Train managers and associates in wellness-check protocols and follow applicable COVID-19 requirements and the Manager’s Guide to Associate Health and Safety.