General Manager I

Avolta•ATLANTA, GA

1d•$49,567 - $56,648•Onsite

About The Position

The General Manager I (GM) 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 responsible for the restaurant’s overall success, ensuring it is clean, staffed, open for business, and operating to high operational and financial standards. The role carries broad discretion and judgment in leadership decisions, including responsibility for profit and loss performance. The GM oversees staffing and deployment, schedules and assigns work, coaches and supports associates, and makes hiring and other employment-status decisions for unit associates. The GM monitors financial and operational performance, recognizes employee contributions, and supports engagement, inclusion, and training. The role also oversees product ordering and availability, equipment maintenance, vendor and invoice processes, audits, waste reduction, brand standards, revenue strategies, marketing activities, customer service, and compliance with health and safety requirements. 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. The schedule varies and rotates to provide onsite 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, including overall responsibility for its success and failure as reflected in P&L results 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.
Demonstrated team management, delegation, and issue-resolution skills, and ability to manage multiple concurrent priorities.
Knowledge of HMSHost policies, products, service, quality, equipment, and operational standards, or ability to acquire 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 converse comfortably with individuals.
Ability to work a varied, rotating schedule onsite across different operating days and hours, including some opening, busy-period, 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 the restaurant is prepared for opening and closing, and hold Shift Managers accountable for completing opening and closing checklists and requirements.
Demonstrate manager behaviors that support employee engagement.
Deploy staff and resources to maximize profitability and accept P&L responsibility.
Assign work, prepare schedules, and ensure all shifts are covered.
Coach, support, and encourage restaurant staff to achieve business goals.
Interview candidates and make hiring, termination, advancement, promotion, and other associate status-change decisions within the unit.
Promote HMSHost as an employer of choice in the local community and implement the company’s diversity and inclusion philosophy.
Oversee associate onboarding and offboarding, including badging, orientation, on-the-job training, and other company 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.
Keep current contact information for restaurant associates on file.
Ensure daily orders are prepared and units are stocked with 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.
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 coordinate on-the-job and other training as necessary.
Promote adoption of company technologies among employees.
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 of associates 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.
Provide ongoing feedback that reflects progress toward individual development and business goals.
Implement marketing and promotional programs as directed and coordinate with support teams on programming and sales initiatives.
Maintain knowledge of applicable federal, state, and local sanitation, safety, and health standards and procedures.
Hold managers accountable for understanding and following safety standards.
Train new 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.