General Manager II

Avolta•Louisville, KY

1d•$63,973 - $75,263•Onsite

About The Position

The General Manager II (GMII) manages a complex quick-service or casual-dining restaurant, 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 restaurant’s overall success, ensuring it is clean, staffed, open for business, and operated to high operational and financial standards. The role uses broad discretion and judgment in leadership decisions and accepts P&L responsibility. The GMII oversees staffing, scheduling, hiring and employment-status decisions, employee onboarding and training, engagement, recognition, and development. The role manages product ordering and availability, receiving and invoices, vendors, equipment maintenance, audits, waste reduction, and food donations. The GMII upholds brand, landlord, labor, safety, health, and sanitation standards; responds to customer and associate concerns; and implements marketing and revenue-building initiatives. The position is classified as exempt under the Fair Labor Standards Act and typically reports to a Director of Operations or an intermediate zone, cluster, or area leader. It requires a varied, rotating schedule with on-site work during 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 overall responsibility for restaurant outcomes 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 relevant type; a Food Service Management or Culinary program may substitute for a portion of the time-based experience requirement.
Demonstrated team management, delegation, and issue-resolution skills, including the ability to manage multiple concurrent priorities.
Knowledge of HMSHost policies, products, service, quality, equipment, and operations 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.

Responsibilities

Ensure restaurant closing and opening procedures are completed, holding Shift Managers accountable for checklists and requirements.
Demonstrate manager behaviors that support employee engagement and deploy staff and resources to maximize profitability.
Assign work, prepare schedules, ensure shift coverage, and coach and support restaurant staff in achieving 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 diversity and inclusion practices are understood and followed, and oversee associate onboarding and offboarding, 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 and champion employee engagement behaviors.
Ensure daily orders are prepared and units are stocked appropriately; teach associates ordering procedures.
Oversee receipt of goods and invoice processing, and contact vendors about supply-chain issues or product availability.
Use management information systems and tools, including MIV, Crunch Time, Kronos, and other company programs.
Monitor restaurant equipment and arrange routine service or repairs as needed.
Participate in and manage company responses to NSF and other audits; minimize and record waste and participate in the food donation program.
Assess associate skills and conduct or coordinate on-the-job and other training and education.
Support 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 activities across the assigned restaurant or points of sale, resolve customer and associate issues, and refer complex issues to senior leaders when appropriate.
Use associates’ strengths and provide ongoing feedback on individual development and business goals.
Implement marketing and brand programs, comply with promotional activities, drive revenue, and coordinate with support teams on programming as directed.
Understand and enforce federal, state, and local sanitation, safety, and health standards and procedures.
Train managers and associates on wellness-check protocols and applicable COVID-19 requirements, and perform health and safety activities specified in the Manager’s Guide to Associate Health and Safety.
Work a varied and rotating schedule on site across different operating days and hours, including some opening, busy-period, and closing shifts.