General Manager

Role Overview

• The purpose of the General Manager II (GMII) position is to manage a complex QSR or Casual Dine Restaurant or small cluster of restaurants or points-of-sale in close proximity to each other with annual sales generally in excess of $4M.
• The GMII ensures the restaurant is clean, staffed, open for business, and operates to high operational and financial standards.
• The GM uses broad discretion and judgement to make great leadership decisions.
• The GMII is responsible for the overall success of the restaurant.
• Ensures all assistant managers and staff recognize the importance of closing the restaurant to prepare the restaurant for opening, holding Shift Managers accountable for executing all closing and opening checklist/requirements.
• Understands, adopts, and consistently demonstrates defined manager behaviors designed to create an environment where employee engagement thrives.
• Deploys staff and resources to maximize profitability within the restaurant, and accepts P&L responsibility.
• Assigns work tasks and activities, prepares schedules, and ensures that all shifts are covered.
• Provides restaurant staff(s) with consistent support, coaching and encouragement necessary to achieve business goals.
• Interviews job candidates, makes hiring, termination, advancement, promotion or any other status change decisions for associates within the unit. Promotes HMSHost as an employer of choice within the local community.
• Ensures company and branch diversity and inclusion philosophy is understood and actively executed within the restaurant.

Requirements

• GMIIs must have documented and demonstrated skills managing the types of restaurants (QSR, Casual Dine, Full Service, similar complexity, Union and Non-Union, etc) to which the role is assigned, to include overall responsibility for success and failure of the restaurant under their leadership as identified by P&L success for multiple annual cycles for the type or restaurant assigned.
• Generally speaking, restaurant P&L management experience for a minimum of 3 years with underlying overall working restaurant experience of 5-7 years in type is typically necessary to be successful.
• Graduation from a Food Service Management or Culinary program may substitute for a portion of the time based experience requirement for each of these roles.
• Demonstrates team management, delegation and issue resolution skills and the ability to manage multiple and concurrent priorities.
• Demonstrates knowledge of HMSHost policies and products, service, quality, equipment and operations standards, or able to demonstrate this knowledge within a reasonable time from hire or promotion.
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, understand menus and brand standards as well as converse comfortably with individuals.

Benefits

• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick)
• Holiday pay
• Meal and Transportation Benefits
• 401(k) retirement plan with company match
• Company paid life insurance
• Tuition reimbursement
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn a bonus