General Manager I

Avolta•Manchester, NH

6d•$51,052 - $58,345•Onsite

About The Position

The General Manager I manages a quick-service restaurant, a small cluster of nearby restaurants, or points of sale, generally with sales 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 uses broad discretion and judgment in making leadership decisions and accepts profit-and-loss responsibility. The role manages restaurant staffing, scheduling, deployment, associate development, hiring and other employment decisions, training, product availability, equipment, brand standards, customer service, marketing activity, and health and safety compliance. The GM monitors financial and operational performance, supports employee engagement and recognition, resolves customer and associate concerns, and develops strategies to increase revenue. The position typically reports to a Director of Operations or an intermediate zone, cluster, or area leader. The GM works a varied, rotating schedule and is expected to be on site during different operating days and hours, including some opening shifts, busy dayparts, and closing shifts. This is an exempt position under the Fair Labor Standards Act.

Requirements

Documented and demonstrated skills managing the types of restaurants assigned, including responsibility for restaurant success and failure and P&L performance across 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 of operation.
Team management, delegation, and issue-resolution skills, with the ability to manage multiple concurrent priorities.
Knowledge of HMSHost policies, products, service, quality, equipment, and operating standards, or the 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 schedule on site during different operating days and hours, including some 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 restaurant closing and opening procedures are completed, holding Shift Managers accountable for checklists and requirements.
Deploy staff and resources to maximize profitability and accept P&L responsibility.
Assign tasks, prepare schedules, and ensure all shifts are covered.
Coach and support staff, promote employee engagement, and recognize associate contributions and performance.
Interview candidates and make hiring, termination, advancement, promotion, and other associate status decisions within the unit.
Promote the company as an employer of choice and execute its diversity and inclusion philosophy.
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.
Ensure orders are prepared and units are stocked; teach associates ordering procedures.
Oversee receipt of goods and invoice processing, and contact vendors about supply-chain issues and product availability.
Maintain proficiency with 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 response 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 activities.
Promote adoption of company technologies and maintain and teach applicable brand standards, collective bargaining agreements, lease agreements, procedures, and protocols.
Develop and implement strategies to increase revenue.
Manage day-to-day associate activities and use judgment to resolve customer and associate issues, escalating complex matters to senior leaders when appropriate.
Use associates' strengths and provide ongoing feedback on development and business goals.
Implement marketing and promotional programs as directed, drive revenue, and coordinate with support teams on programming as directed.
Maintain knowledge of applicable federal, state, and local sanitary, safety, and health standards and procedures.
Hold managers accountable for understanding and following safety standards; train new managers and associates on wellness-check protocols and applicable COVID-19 requirements.
Perform health and safety activities specified in the Manager's Guide to Associate Health and Safety.