General Manager I

Dufry Careers

1d•Onsite

About The Position

The General Manager I position is responsible for the overall success and profitability of a restaurant or group of points-of-sale within an airport F&B location. This role encompasses comprehensive operational management, including opening and closing procedures, staff deployment, financial oversight (P&L responsibility), and ensuring product availability. The General Manager I is tasked with fostering employee engagement through coaching, recognition, and adherence to company diversity and inclusion philosophies. Key responsibilities also include managing the hiring, termination, and advancement of associates, overseeing inventory, maintaining equipment, and ensuring compliance with brand standards, landlord agreements, and all federal, state, and local sanitary, safety, and health regulations. The position requires a varied and rotating schedule to monitor operations across different shifts and busy periods.

Requirements

Documented and demonstrated skills managing the types of restaurants (QSR, Casual Dine, Full Service, similar complexity, Union and Non-Union, etc.) to which the role is assigned
Overall responsibility for success and failure of the restaurant under their leadership as identified by P&L success for multiple annual cycles for the type or restaurant assigned
Restaurant P&L management experience for a minimum of 3 years
Overall working restaurant experience of 5-7 years in type
Demonstrates team management, delegation and issue resolution skills and the ability to manage multiple and concurrent priorities
Demonstrates knowledge of HMSHost policies and products, service, quality, equipment and operations standards, or able to demonstrate this knowledge within a reasonable time from hire or promotion
Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, understand menus and brand standards as well as 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

Ensures all assistant managers and staff recognize the importance of closing the restaurant to prepare the restaurant for opening, holding Shift Managers accountable for executing all closing and opening checklist/requirements
Understands, adopts, and consistently demonstrates defined manager behaviors designed to create an environment where employee engagement thrives
Deploys staff and resources to maximize profitability within the restaurant and accepts P&L responsibility
Assigns work tasks and activities, prepares schedules, and ensures that all shifts are covered
Provides restaurant staff(s) with consistent support, coaching and encouragement necessary to achieve business goals
Interviews job candidates, makes hiring, termination, advancement, promotion or any other status change decisions for associates within the unit
Promotes HMSHost as an employer of choice within the local community
Ensures company and branch diversity and inclusion philosophy is understood and actively executed within the restaurant
Ensures on-boarding and off-boarding of all restaurant associates, to include all activities related to compliance with proper badging requirements, orientation, OJT, and other company training/processes
Reads and understands financial and operational data and reports to monitor progress towards unit goals and assigns associates to meet those objectives
Recognizes restaurant staff for their contributions and performance, including using Shout-Out tools and materials; supports company recognition initiatives and develops and implements plans that will motivate team
Accepts, understands, adopts, trains and champions all Employee Engagement behaviors
Ensures that the company has most current contact information for all associates working in the restaurant
Ensures daily orders are prepared and units are stocked with appropriate levels of product and teaches associates these order procedures
Oversees receiving goods, processing invoices, and contacting vendors for supply chain issues/product availability
Maintains proficiency in management information systems and tools like MIV, Crunch Time, Kronos and other programs as utilized by the company
Monitors and maintains restaurant equipment, schedules routine service or repairs as needed
Participates and manages company response to NSF and other audits
Minimizes waste, records as needed and participates in food donation program
Assesses skill levels of restaurant associates and conducts and coordinates on-the-job and other training/education activities as necessary
Embraces technology and inspires employees to understand and adopt new technologies implemented by the company
Maintains a working knowledge of all applicable brand standards, CBAs, Landlord lease agreements, and all procedures and protocols to maximize brand/landlord/labor relations, and teaches associates these standards
Develops and implements creative strategies to increase revenue
Manages the day-to-day activities of associates within a defined individual or group of restaurants or points-of-sale
Uses judgment and discretion to resolve customer and associate questions and problems and determines when to refer more complex issues to senior level leaders
Utilizes associate’s strengths and provides ongoing feedback that reflects on progress against individual development goals and business goals
Implements marketing programs as directed by OSC or brand initiatives, complies with promotional activity, drives revenue and interacts with support teams for AB programming, sales matrix, Coke programming or other as directed
Maintains an in-depth understanding of all federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with the law
Holds Managers accountable for ensuring all safety standards are understood and followed
Trains new managers and associates in wellness check protocols and adheres to new COVID 19 requirements
Understand and performs all Health and Safety activities as specified in the Manager’s Guide to Associate Health and Safety