General Manager II

Avolta•Jacksonville, FL

2d•$61,602 - $72,473•Onsite

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 exceeding $4 million. The GMII is accountable for the restaurant’s overall success and ensures that it is clean, staffed, open for business, and operating to high operational and financial standards. The role exercises broad discretion and judgment in making leadership decisions and accepts responsibility for the restaurant’s P&L. The GMII oversees staffing, scheduling, hiring and personnel decisions; supports, coaches, trains, and recognizes associates; and uses operational and financial reports to track performance against goals. The role also manages product ordering and availability, vendor and invoice issues, equipment upkeep, audits, waste reduction, brand standards, revenue-building strategies, marketing programs, customer and associate concerns, and health and safety compliance. The position is exempt under the Fair Labor Standards Act. It typically reports to the Director of Operations or an intermediate zone, cluster, or area leader. The GMII works a varied and rotating schedule, with on-site coverage across different operating days and hours, including some opening shifts, busy dayparts, and closing shifts.

Requirements

Documented and demonstrated experience managing the type and complexity of restaurant assigned, with responsibility for its overall success and failure, including 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 relevant type are necessary.
Demonstrated team management, delegation, and issue-resolution skills, with the ability to manage multiple concurrent priorities.
Knowledge of HMSHost policies, products, service, quality, equipment, and operations standards, or ability to demonstrate that knowledge within a reasonable time after hire or promotion.
Ability to speak, read, and comprehend instructions, short correspondence, policy documents, menus, and brand standards, and to converse comfortably with individuals.
Graduation from a Food Service Management or Culinary program may substitute for a portion of the time-based experience requirement.

Responsibilities

Ensure opening and closing procedures are completed, holding shift managers accountable for checklists and requirements.
Demonstrate manager behaviors that foster employee engagement and deploy staff and resources to support profitability.
Assign work, prepare schedules, ensure shift coverage, and accept P&L responsibility.
Coach and support restaurant staff and make hiring, termination, advancement, promotion, and other associate status decisions.
Promote the company as an employer of choice and actively implement diversity and inclusion practices.
Manage associate onboarding and offboarding, including badging, orientation, on-the-job training, and other required processes.
Review financial and operational reports, monitor progress toward unit goals, and assign associates to meet objectives.
Recognize associate contributions, support company recognition initiatives, and develop plans to motivate the team.
Maintain current contact information for restaurant associates.
Ensure daily orders are prepared and units have appropriate product levels; teach associates ordering procedures.
Oversee receipt of goods and invoice processing, and contact 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 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 activities.
Encourage adoption of company technologies and 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 and resolve customer and associate questions and problems, referring complex matters to senior leaders when appropriate.
Provide ongoing feedback aligned with associate development goals and business goals.
Implement marketing and promotional programs as directed, support revenue-driving initiatives, and work with support teams on programming as assigned.
Maintain knowledge of applicable federal, state, and local sanitation, safety, and health standards and ensure managers and staff follow them.
Train new managers and associates in wellness-check protocols, comply with applicable COVID-19 requirements, and perform health and safety activities specified in the Manager’s Guide to Associate Health and Safety.