General Manager II

Avolta•Phoenix, AZ

21d

About The Position

The General Manager II (GMII) manages a complex quick-service or casual-dining restaurant, or a small cluster of nearby restaurants or points of sale, generally with annual sales in excess of $4 million. The GMII is responsible for the overall success of the restaurant, ensuring it is clean, staffed, open for business, and operated to high operational and financial standards. The role uses broad discretion and judgment to make leadership decisions and accepts responsibility for the restaurant’s P&L. The GMII oversees restaurant staffing and deployment, opening and closing practices, product availability, equipment, brand standards, marketing activity, customer and associate issues, and health and safety compliance. The position also manages associate development, hiring and employment decisions, training, and employee engagement. The GMII works a varied, rotating schedule to be on site at different operating days and hours, including opening shifts, busy dayparts, and closing shifts.

Requirements

Documented and demonstrated experience managing the type of restaurant assigned, including overall responsibility for restaurant success and failure and P&L performance across multiple annual cycles.
Generally, at least 3 years of restaurant P&L management experience and 5–7 years of overall restaurant work experience in the relevant restaurant type are typically necessary for success.
Demonstrated team management, delegation, and issue-resolution skills, with the ability to manage multiple concurrent priorities.
Knowledge of HMSHost policies and 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 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, including opening shifts, busy dayparts, 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 assistant managers and staff understand closing procedures and hold Shift Managers accountable for completing opening and closing checklists and requirements.
Demonstrate manager behaviors that promote employee engagement.
Deploy staff and resources to maximize profitability and accept P&L responsibility.
Assign tasks, prepare schedules, and ensure all shifts are covered.
Provide staff with ongoing support, coaching, and encouragement to achieve business goals.
Interview candidates and make hiring, termination, advancement, promotion, and other associate status-change decisions; promote HMSHost as an employer in the local community.
Ensure the company’s diversity and inclusion philosophy is understood and practiced 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 employee contributions and performance, support company recognition initiatives, and develop plans to motivate the team.
Champion employee engagement behaviors and keep associate contact information current.
Ensure daily orders are prepared and units are stocked appropriately; teach associates ordering procedures.
Oversee receiving goods and processing invoices, and contact vendors regarding supply-chain issues and product availability.
Maintain proficiency in company management information systems and tools, including MIV, Crunch Time, and Kronos where used.
Monitor and maintain restaurant equipment and schedule 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 associate skills and conduct or coordinate on-the-job training and other education as needed.
Promote adoption of company technology among employees.
Maintain and teach applicable brand standards, collective bargaining agreements, landlord lease agreements, and procedures and protocols supporting brand, landlord, and labor relations.
Develop and implement strategies to increase revenue.
Manage the day-to-day activities of associates in the assigned restaurant or group of restaurants or points of sale.
Resolve customer and associate questions and problems using judgment, and refer complex issues to senior leaders when appropriate.
Use associate strengths and provide ongoing feedback on individual development and business goals.
Implement marketing programs and promotional activities as directed, drive revenue, and coordinate with support teams on programming and sales initiatives.
Maintain knowledge of applicable federal, state, and local sanitary, safety, and health standards and related procedures.
Hold managers and staff accountable for understanding and following safety standards.
Train new managers and associates in wellness-check protocols and follow applicable COVID-19 requirements.
Perform health and safety activities specified in the Manager’s Guide to Associate Health and Safety.