General Manager I

Avolta•Garden City, GA

5d•$51,342 - $59,410•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 overall restaurant success, ensuring the operation is clean, staffed, open for business, and meeting operational and financial standards. The role uses broad discretion and judgment in making leadership decisions and includes responsibility for profitability, staffing, customer experience, product availability, equipment, brand standards, and safety. The position is exempt under the Fair Labor Standards Act and typically reports to a Director of Operations or an intermediate zone, cluster, or area leader. The GM works a varied, rotating onsite schedule covering different operating days and hours, including some opening, busy daypart, and closing shifts. The position requires demonstrated experience managing the types of restaurants assigned, with responsibility for restaurant performance and P&L results across multiple annual cycles. Restaurant P&L management experience of at least three years and five to seven years of overall restaurant experience are typically necessary; graduation from a food service management or culinary program may substitute for a portion of the time-based experience requirement.

Requirements

Documented and demonstrated skill managing the types of restaurants assigned, including responsibility for overall 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 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 operational standards, or the ability to demonstrate this knowledge within a reasonable time after hire or promotion.
Ability to speak, read, and understand instructions, short correspondence, and policy documents; understand menus and brand standards; and converse comfortably with individuals.

Responsibilities

Ensure restaurants are properly closed and prepared for opening, and hold Shift Managers accountable for completing opening and closing checklists.
Demonstrate manager behaviors that support employee engagement and deploy staff and resources to maximize profitability while accepting P&L responsibility.
Assign tasks, prepare schedules, and ensure shifts are covered.
Provide staff with support, coaching, encouragement, and recognition; motivate the team and support employee engagement 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 implement the company’s diversity and inclusion philosophy.
Oversee associate onboarding and offboarding, including badging, orientation, on-the-job training, and other required training and processes.
Use financial and operational reports to monitor progress toward unit goals and assign associates to meet objectives.
Ensure the company has current contact information for restaurant associates.
Ensure orders are prepared and units are stocked with appropriate product levels, and 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’s response to NSF and other audits.
Minimize and record waste as needed and participate in the food donation program.
Assess associates’ skills and conduct or coordinate on-the-job training and other education activities.
Encourage employees to understand and adopt new technologies implemented by the company.
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 across the assigned restaurant or group of points of sale.
Resolve customer and associate questions and problems, referring complex issues to senior leaders when appropriate.
Use associates’ strengths and provide ongoing feedback on individual development and business goals.
Implement marketing and promotional programs as directed, drive revenue, and coordinate with support teams on programming and sales initiatives.
Maintain understanding of federal, state, and local sanitation, safety, and health standards and ensure compliance.
Hold managers accountable for understanding and following safety standards.
Train 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.