World Duty Free
Airport Location: Anchorage Airport F&B
Advertised Compensation:$49,100.00to$58,516.00
Nearest Major Market:
Alaska Nearest Secondary Market:
Anchorage Overview
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. Responsibilities
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; provides restaurant staff 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; promotes HMSHost as an employer of choice within the local community; 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, including 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. Product Availability/Working Equipment: Ensures daily orders are prepared and units are stocked with appropriate levels of product; oversees receiving goods, processing invoices, and contacting vendors for supply chain issues/product availability; maintains proficiency in management information systems and tools used by the company; monitors and maintains restaurant equipment; participates in audits and food-donation programs. Brand Knowledge/Proficiency: Assesses skill levels of restaurant associates and conducts training; embraces technology; maintains knowledge of brand standards, CBAs, and lease agreements; develops and implements strategies to increase revenue. Visual/Vibe/Appeal: Manages day-to-day activities of associates; resolves customer and associate questions; provides ongoing feedback aligned to development and business goals; implements marketing programs and promotional activity as directed. Safety: Maintains understanding of all sanitary, safety, and health standards; trains and enforces safety practices; adheres to health and safety procedures. Reporting relationship and other important information: Operates as an exempt position under FLSA, typically reports to the Director of Operations or an area leader; works a varied and rotating schedule. Minimum Qualifications, Knowledge, Skills, and Work Environment
GMIs must have documented and demonstrated skills managing restaurant types similar in complexity (QSR, Casual Dine, Full Service, etc.) with P&L responsibility; typically 3+ years of restaurant P&L management experience and 5–7 years of overall restaurant experience. Graduation from a Food Service Management or Culinary program may substitute for part of the experience requirement. Demonstrates team management, delegation and issue resolution skills; ability to manage multiple priorities; knowledge of HMSHost policies and operations standards. Requires ability to read, understand instructions and policies, understand menus and brand standards; effective communication with staff and leadership. Drug Free Workplace (DFW) Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)
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Alaska Nearest Secondary Market:
Anchorage Overview
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. Responsibilities
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; provides restaurant staff 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; promotes HMSHost as an employer of choice within the local community; 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, including 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. Product Availability/Working Equipment: Ensures daily orders are prepared and units are stocked with appropriate levels of product; oversees receiving goods, processing invoices, and contacting vendors for supply chain issues/product availability; maintains proficiency in management information systems and tools used by the company; monitors and maintains restaurant equipment; participates in audits and food-donation programs. Brand Knowledge/Proficiency: Assesses skill levels of restaurant associates and conducts training; embraces technology; maintains knowledge of brand standards, CBAs, and lease agreements; develops and implements strategies to increase revenue. Visual/Vibe/Appeal: Manages day-to-day activities of associates; resolves customer and associate questions; provides ongoing feedback aligned to development and business goals; implements marketing programs and promotional activity as directed. Safety: Maintains understanding of all sanitary, safety, and health standards; trains and enforces safety practices; adheres to health and safety procedures. Reporting relationship and other important information: Operates as an exempt position under FLSA, typically reports to the Director of Operations or an area leader; works a varied and rotating schedule. Minimum Qualifications, Knowledge, Skills, and Work Environment
GMIs must have documented and demonstrated skills managing restaurant types similar in complexity (QSR, Casual Dine, Full Service, etc.) with P&L responsibility; typically 3+ years of restaurant P&L management experience and 5–7 years of overall restaurant experience. Graduation from a Food Service Management or Culinary program may substitute for part of the experience requirement. Demonstrates team management, delegation and issue resolution skills; ability to manage multiple priorities; knowledge of HMSHost policies and operations standards. Requires ability to read, understand instructions and policies, understand menus and brand standards; effective communication with staff and leadership. Drug Free Workplace (DFW) Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)
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