General Manager I

Avolta•Orlando, FL

3d•$54,495 - $64,946•Onsite

About The Position

The General Manager I manages a quick-service restaurant or a small cluster of nearby restaurants or points of sale, generally with sales of up to $5 million. The GM is responsible for the restaurant’s overall success, ensuring it is clean, staffed, open for business, and operated to high operational and financial standards. The role requires broad discretion and judgment in making leadership decisions. The GM oversees opening and closing procedures, staffing and deployment, product availability, equipment, brand standards, customer and associate experience, marketing initiatives, and safety compliance. The position manages associate hiring and development, scheduling, training, recognition, and performance; monitors financial and operational results; and coordinates orders, vendors, equipment maintenance, audits, and food donation activities. The GM works a varied, rotating schedule at the restaurant across different operating days and hours, including some opening, busy-period, and closing shifts. The position is classified as exempt under the Fair Labor Standards Act and typically reports to the Director of Operations or an intermediate zone, cluster, or area leader at the assigned location.

Requirements

Documented and demonstrated experience managing the type and complexity of restaurant assigned, including overall responsibility for restaurant success and failure and P&L success over multiple annual cycles.
Typically, at least 3 years of restaurant P&L management experience and 5–7 years of overall restaurant experience in the assigned restaurant type.
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.

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 the restaurant is prepared for opening and that assistant managers and staff follow opening and closing checklists and requirements.
Deploy staff and resources to maximize profitability and accept responsibility for the restaurant’s P&L.
Assign work, prepare schedules, and ensure shifts are covered.
Coach, support, encourage, and recognize associates; promote employee engagement and help the team 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 diversity, inclusion, onboarding, offboarding, badging, orientation, and training processes are followed.
Review financial and operational data, monitor progress toward goals, and assign associates to meet objectives.
Ensure orders are prepared and the restaurant is stocked; train associates in ordering procedures.
Oversee receipt of goods, invoice processing, and vendor contact regarding supply chain and product availability issues.
Use company management information systems and tools, including MIV, Crunch Time, and Kronos, as applicable.
Monitor restaurant equipment and arrange routine service or repairs.
Participate in and manage the company response to NSF and other audits; minimize and record waste and participate in the food donation program.
Assess associate skills and coordinate on-the-job training and education; support the adoption of company technology.
Maintain and teach applicable brand standards, collective bargaining agreements, landlord lease agreements, procedures, and protocols.
Develop and implement strategies to increase revenue; carry out marketing and promotional programs as directed and coordinate with support teams on programming and sales initiatives.
Manage day-to-day associate activities, resolve customer and associate issues, and refer complex matters to senior leaders when appropriate.
Provide ongoing feedback aligned with individual development and business goals.
Maintain knowledge of federal, state, and local sanitation, safety, and health standards and ensure managers and associates follow them.
Train managers and associates on wellness-check protocols and applicable COVID-19 requirements, and perform health and safety activities in accordance with the Manager’s Guide to Associate Health and Safety.
Work a varied, rotating schedule on site across different operating days and hours, including some opening shifts, busy dayparts, and closing shifts.