General Manager I
: Job Details :

With a career at HMSHost, you really benefit! We Offer

• 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
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn a bonus

*Benefits may vary by position so ask your recruiter for details.

Airport Location: Baltimore F&BAdvertised Compensation: $55,646.00 to $66,318.00

Purpose

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.

Essential Functions

Open and Close: 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.

Staffing/Deployment: 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.

Product Availability/Working Equipment: Ensures daily orders are prepared and units are stocked with appropriate levels of product and teaches associates these order procedures. Oversees receiving goods, processing invoices, and contacting vendors for supply chain issues/product availability.

Brand Knowledge/Proficiency: Assesses skill levels of restaurant associates and conducts and coordinates on-the-job and other training/education activities as necessary. Embraces technology and inspires employees to understand and adopt new technologies implemented by the company.

Visual/Vibe/Appeal: Manages the day-to-day activities of associates within a defined individual or group of restaurants or points-of-sale. Uses judgment and discretion to resolve customer and associate questions and problems.

Safety: Maintains 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.

Minimum Qualifications, Knowledge, Skills, and Work Environment

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 of 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.

Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)

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