General Manager

General Manager I

The purpose of the General Manager I (GM) position is to manage a QSR restaurant or small cluster of restaurants or points-of-sale in close proximity to each other with sales of generally up to $5M. The GM ensures the restaurant is clean, staffed, open for business, andoperates to high operational and financial standards. The GM uses broad discretion and judgement to make great leadership decisions and is responsible for the overall success of the restaurant.

Essential functions include:

• Opening and closing the restaurant, holding shift managers accountable for executing all closing and opening checklist/requirements
• Understanding, adopting, and consistently demonstrating defined manager behaviors designed to create an environment where employee engagement thrives
• Deploying staff and resources to maximize profitability within the restaurant and accepting P&L responsibility
• Assigning work tasks and activities, preparing schedules, and ensuring that all shifts are covered; providing restaurant staff with consistent support, coaching and encouragement necessary to achieve business goals
• Interviewing job candidates, making hiring, termination, advancement, promotion or any other status change decisions for associates within the unit; promoting HMSHost as an employer of choice within the local community
• Ensuring company and branch diversity and inclusion philosophy is understood and actively executed within the restaurant
• Ensuring 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
• Reading and understanding financial and operational data and reports to monitor progress towards unit goals and assigning associates to meet those objectives
• Recognizing restaurant staff for their contributions and performance, including using shout-out tools and materials; supporting company recognition initiatives and developing and implementing plans that will motivate the team
• Accepting, understanding, adopting, training and championing all employee engagement behaviors; ensuring that the company has the most current contact information for all associates working in the restaurant
• Ensuring daily orders are prepared and units are stocked with appropriate levels of product and teaching associates these order procedures
• Overseeing receiving goods, processing invoices, and contacting vendors for supply chain issues/product availability
• Maintaining proficiency in management information systems and tools like MIV, Crunch Time, Kronos and other programs as utilized by the company
• Monitoring and maintaining restaurant equipment, scheduling routine service or repairs as needed; participating and managing company response to NSF and other audits
• Minimizing waste, recording as needed and participating in food donation program
• Assessing skill levels of restaurant associates and conducting and coordinating on-the-job and other training/education activities as necessary
• Embracing technology and inspiring employees to understand and adopt new technologies implemented by the company
• Maintaining a working knowledge of all applicable brand standards, CBAs, landlord lease agreements, and all procedures and protocols to maximize brand/landlord/labor relations, and teaching associates these standards
• Developing and implementing creative strategies to increase revenue
• Managing the day-to-day activities of associates within a defined individual or group of restaurants or points-of-sale
• Using judgment and discretion to resolve customer and associate questions and problems and determining when to refer more complex issues to senior level leaders
• Utilizing associate's strengths and providing ongoing feedback that reflects on progress against individual development goals and business goals
• Implementing marketing programs as directed by OSC or brand initiatives, complying with promotional activity, driving revenue and interacting with support teams for AB programming, sales matrix, Coke programming or other as directed
• Maintaining an in-depth understanding of all federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with the law
• Holding managers accountable for ensuring all safety standards are understood and followed; training new managers and associates in wellness check protocols and adhering to new COVID 19 requirements
• Understanding and performing all health and safety activities as specified in the Manager's Guide to Associate Health and Safety

Reporting relationship and other important information includes:

• The GMI position falls under the Fair Labor Standards act as an Exempt position, under both the Administrative Exemption and the Executive Exemption tests
• The position typically reports to the Director of Operations, or an intermediate zone, cluster or area leader within the assigned location
• The GMI position is expected to work a varied and rotating schedule to be on site at various operating days and hours each week; some opening shifts, during some busy dayparts, and during some closing shifts to monitor restaurant associates' work activities during these different days and times

Requirements include:

• 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
• 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
• Team management, delegation and issue resolution skills and the ability to manage multiple and concurrent priorities
• 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
• Ability to speak, read and comprehend instructions, short correspondence and policy documents, understand menus and brand standards as well as converse comfortably with individuals

To learn more about HMSHost and additional career opportunities, visit

Equal Opportunity Employer (EOE)

Minority/Female/Disabled/Veteran (M/F/D/V)

Drug Free Workplace (DFW)