General Manager
Avolta
full-time
Posted on:
Location Type: Office
Location: Greensboro • North Carolina • 🇺🇸 United States
Visit company websiteSalary
💰 $47,596 - $52,160 per year
Job Level
Mid-LevelSenior
About the role
- 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, and operates 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.
- 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 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.
Requirements
- GMIs 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
Applicant Tracking System Keywords
Tip: use these terms in your resume and cover letter to boost ATS matches.
Hard skills
P&L managementrestaurant managementstaff schedulingemployee onboardingemployee offboardingissue resolutionteam managementdelegationoperational standardsfinancial standards
Soft skills
leadershipcommunicationcoachingemployee engagementdecision makingproblem solvingtime managementinterpersonal skillsadaptabilitycustomer service
Certifications
Food Service Management degreeCulinary program certification