Multi-Unit F&B Manager I

Avolta•MIAMI, FL

10d•$72,023 - $87,300•Onsite

About The Position

The F&B Multi-Unit Manager I is an intermediary leader for the location’s Senior/Director of Operations, responsible for a defined geographic section or subsection of a branch or zone. The role ensures that restaurants in the assigned terminal, concourse, or zone are clean, staffed, open, and operating to high operational and financial standards by holding General Managers accountable. The manager uses broad discretion and judgment to make leadership decisions and manages the day-to-day activities of associates across an assigned group of restaurants or points of sale. The position oversees staffing and deployment, restaurant opening and closing readiness, product availability, equipment maintenance, brand standards, training, employee engagement, marketing and revenue initiatives, and compliance with health and safety requirements. It collaborates with the Director/Senior Director of Operations and other support leaders on people, financial, operational, and strategic matters. The role typically reports to the Senior/Director of Operations at the assigned location and works a varied, rotating schedule across operating days and hours, including some opening, busy daypart, and closing shifts.

Requirements

Documented and demonstrated experience managing the types of restaurants assigned to the zone, including responsibility for their success and performance over multiple annual cycles.
For a small zone, generally at least 3 years of concurrent multi-unit, multi-concept management experience and 8–10 years of overall restaurant experience.
For a large zone, generally at least 5 years of concurrent multi-unit, multi-concept management experience and 8–10 years of overall restaurant experience.
Demonstrated team management, delegation, and issue-resolution skills, with the ability to manage multiple concurrent priorities.
Knowledge of HMSHost policies and product, service, quality, equipment, and operations standards, or 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.

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 General Managers and staff complete opening and closing requirements and prepare restaurants for the next business day.
Schedule managers so that a decision-maker is present in the zone and each restaurant has a person in charge during all operating hours.
Support, coach, and encourage restaurant staff; promote employee engagement, recognition, diversity, and inclusion.
Interview candidates and make hiring, termination, advancement, promotion, and other employment-status decisions for associates in the zone.
Hold General Managers accountable for associate onboarding and offboarding, training, orientation, compliance, badge collection, and communicating terminations to HR.
Review financial and operational reports, monitor progress toward zone goals, and assign associates to help achieve objectives.
Meet and collaborate regularly with the Director/Senior Director of Operations regarding issues, decisions, people, strategy, and leadership goals.
Coordinate with the Operations Controller and Director/Senior Director of Operations on financial decisions and controls; make purchasing decisions for repairs, maintenance, and supplies in coordination with branch leadership.
Identify loss-prevention concerns and escalate them to loss-prevention personnel.
Ensure daily orders are prepared and restaurants are stocked with appropriate product levels; teach associates ordering procedures.
Ensure restaurants receive goods, process invoices, and contact vendors about supply-chain issues and product availability.
Ensure General Managers and staff can use company tools and programs, including MIV, Crunch Time, and Kronos.
Monitor restaurant equipment and schedule routine service or repairs; ensure planned maintenance and other repair needs are addressed.
Minimize and record waste as needed and participate in the food donation program.
Assess associate skills and conduct or coordinate on-the-job and other training and education.
Promote adoption of company technology and maintain and teach applicable brand standards, collective bargaining agreements, landlord lease agreements, and company procedures and protocols.
Develop and implement strategies to increase revenue.
Resolve customer and associate questions and problems, referring complex issues to senior leaders when appropriate.
Provide subordinate leaders with ongoing feedback on development and business goals.
Implement marketing and promotional programs as directed, drive revenue, and coordinate with support teams on programming and sales initiatives.
Maintain knowledge of federal, state, and local sanitary, safety, and health standards and procedures; hold General Managers accountable for compliance.
Train new managers and associates in 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.