General Manager I

Avolta•MIAMI, FL

7d•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 of up to $5 million. The GM is accountable for the restaurant’s overall success, ensuring it is clean, staffed, open, and operating to high operational and financial standards. The role exercises broad discretion and judgment in making leadership decisions and accepts responsibility for the unit’s profit and loss performance. The GM manages staffing, deployment, scheduling, hiring and associate development; oversees product availability, vendors, equipment, audits, and waste; maintains brand and operational standards; implements revenue and marketing initiatives; resolves customer and associate issues; and ensures compliance with health, safety, and sanitation requirements. The GM works a varied, rotating schedule at the location, including opening, busy daypart, and closing shifts. The position is classified as exempt under the Fair Labor Standards Act. It typically reports to the Director of Operations or an intermediate zone, cluster, or area leader within the assigned location.

Requirements

Documented and demonstrated management skills for the type and complexity of restaurant assigned, including responsibility for restaurant success and failure and P&L success 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 assigned restaurant type.
Demonstrated team management, delegation, and issue-resolution skills, and ability to manage multiple concurrent priorities.
Knowledge of HMSHost policies, products, service, quality, equipment, and operating standards, or ability to demonstrate that 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, 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 requirements.

Responsibilities

Ensure the restaurant is prepared for opening and closing, and hold Shift Managers accountable for opening and closing checklists and requirements.
Demonstrate manager behaviors that support employee engagement and deploy staff and resources to maximize profitability; accept P&L responsibility.
Assign work, prepare schedules, and ensure all shifts are covered.
Provide staff with support, coaching, and encouragement to achieve business goals.
Interview candidates and make hiring, termination, advancement, promotion, and other associate status decisions; promote HMSHost as an employer in the local community.
Ensure the company’s diversity and inclusion philosophy is understood and implemented in the restaurant.
Oversee associate onboarding and offboarding, including badging, orientation, on-the-job training, and other required training and processes.
Review financial and operational reports, monitor progress toward unit goals, and assign associates to meet objectives.
Recognize associate contributions and support company recognition initiatives; develop and implement team motivation plans.
Champion employee engagement behaviors and ensure current contact information is maintained for restaurant associates.
Ensure daily orders are prepared and units are stocked appropriately; teach associates ordering procedures.
Oversee receiving goods, processing invoices, and contacting vendors about supply chain or 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’s response to NSF and other audits.
Minimize and record waste as needed and participate in the food donation program.
Assess associate skills and conduct or coordinate on-the-job training and other education activities.
Promote adoption of company technology and teach associates applicable brand standards, labor agreements, lease requirements, 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 issues to senior leaders when appropriate.
Use associate strengths and provide ongoing feedback on individual development and business goals.
Implement marketing and promotional programs as directed, support revenue-driving initiatives, and coordinate with support teams on applicable programming.
Maintain an in-depth understanding 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 in wellness-check protocols and comply with applicable COVID-19 requirements.
Perform health and safety activities specified in the Manager’s Guide to Associate Health and Safety.
Work a varied and rotating on-site schedule, including opening shifts, busy dayparts, and closing shifts across operating days and hours.