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
Ensures all assistant managers and staff recognize the importance of closing the restaurant to prepare the restaurant for opening
Deploys staff and resources to maximize profitability within the restaurant, and accepts P&L responsibility
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
Ensures company and branch diversity and inclusion philosophy is understood and actively executed within the restaurant
Reads and understands financial and operational data and reports to monitor progress towards unit goals and assigns associates to meet those objectives
Ensures daily orders are prepared and units are stocked with appropriate levels of product
Monitors and maintains restaurant equipment, schedules routine service or repairs as needed
Holds Managers and staff accountable for ensuring all safety standards are understood and followed

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
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

General Manager

Key skills