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.
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.
Ensures company and branch diversity and inclusion philosophy is understood and actively executed within the restaurant.
Ensures on-boarding and off-boarding of all restaurant associates, to include all activities related to compliance with proper badging requirements, orientation, OJT, and other company training/processes.
Reads and understands financial and operational data and reports to monitor progress towards unit goals and assigns associates to meet those objectives.
Recognizes restaurant staff for their contributions and performance, including using Shout-Out tools and materials; supports company recognition initiatives and develops and implements plans that will motivate team.
Minimizes waste, records as needed and participates in food donation program.

GMIs must have documented and demonstrated skills managing the types of restaurants (QSR, Casual Dine, Full Service, similar complexity, Union and Non-Union, etc.)
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.

General Manager

Key skills