Hospitality Online
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
Company paid life insurance
Tuition reimbursement
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.
Purpose The purpose of the General Manager II (GMII) position is to manage a complex QSR or Casual Dine Restaurant or small cluster of restaurants or points-of-sale in close proximity to each other with annual sales generally in excess of $4M. The GMII 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. The GMII 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 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 for associates within the unit. 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 onboarding and offboarding of all restaurant associates, including compliance with proper badging requirements, orientation, on-the-job training, and other company processes.
Reads and understands financial and operational data and reports to monitor progress toward unit goals and assigns associates to meet those objectives.
Recognizes staff contributions and performance, including using Shout-Out tools; supports recognition initiatives and develops plans to motivate the team.
Accepts, understands, adopts, trains and champions all Employee Engagement behaviors.
Maintains current contact information for all associates working in the restaurant.
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, processing invoices, and contacting vendors for supply chain issues.
Maintains proficiency in management information systems and tools used by the company (e.g., MIV, Crunch Time, Kronos).
Monitors and maintains restaurant equipment, schedules routine service or repairs as needed.
Participates in and manages company response to NSF and other audits.
Minimizes waste and participates in the food donation program.
Brand Knowledge/Proficiency
Assesses skill levels of restaurant associates and coordinates training activities as necessary.
Embraces technology and motivates employees to adopt new systems implemented by the company.
Maintains knowledge of brand standards, policies, procedures, and agreements to maximize brand/landlord/labor relations and teaches these standards to associates.
Develops and implements strategies to increase revenue.
Visual/Vibe/Appeal
Manages day-to-day activities of associates within a defined group of restaurants or points-of-sale.
Uses judgment to resolve customer and associate questions; refers more complex issues to senior leaders.
Provides ongoing feedback to staff and aligns on development and business goals.
Implements marketing programs as directed, complies with promotions, and collaborates with support teams for programming and promotions.
Safety
Maintains understanding of federal, state, and local sanitary, safety, and health standards and procedures.
Holds managers and staff accountable for safety standards.
Trains new managers and associates in wellness and safety requirements, including COVID-19 requirements.
Performs health and safety activities as specified in the Manager’s Guide to Associate Health and Safety.
Reporting relationship and other important information
The GMII position falls under the Fair Labor Standards Act as an Exempt position (Administrative and Executive exemptions).
The position typically reports to the Director of Operations or an intermediate zone, cluster, or area leader within the assigned location.
The GMII position requires a varied and rotating schedule, including some opening and closing shifts to monitor activities across different days and times.
Minimum Qualifications, Knowledge, Skills, and Work Environment
GMII candidates should have documented experience managing restaurants of similar complexity (QSR, Casual Dine, Full Service, Union/Non-Union) with responsibility for P&L success; typically 3 years of P&L management and 5-7 years of restaurant experience in the type of operation.
Graduation from a Food Service Management or Culinary program may substitute for a portion of the experience requirement.
Demonstrates team management, delegation, and issue resolution skills and the ability to manage multiple priorities.
Demonstrates knowledge of HMSHost policies, products, service standards, and operations; or can demonstrate this knowledge within a reasonable time from hire/promotions.
Requires the ability to speak, read, and comprehend instructions, short correspondence, and policy documents; understand menus and brand standards; and communicate effectively with stakeholders.
Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates (“the Company”), is an equal opportunity employer. It is the Company’s policy to ensure equal employment opportunity in all aspects of employment and to comply with anti-discrimination laws and regulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances.
Source: Hospitality Online
#J-18808-Ljbffr
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
Benefits may vary by position so ask your recruiter for details.
Purpose The purpose of the General Manager II (GMII) position is to manage a complex QSR or Casual Dine Restaurant or small cluster of restaurants or points-of-sale in close proximity to each other with annual sales generally in excess of $4M. The GMII 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. The GMII 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 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 for associates within the unit. 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 onboarding and offboarding of all restaurant associates, including compliance with proper badging requirements, orientation, on-the-job training, and other company processes.
Reads and understands financial and operational data and reports to monitor progress toward unit goals and assigns associates to meet those objectives.
Recognizes staff contributions and performance, including using Shout-Out tools; supports recognition initiatives and develops plans to motivate the team.
Accepts, understands, adopts, trains and champions all Employee Engagement behaviors.
Maintains current contact information for all associates working in the restaurant.
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, processing invoices, and contacting vendors for supply chain issues.
Maintains proficiency in management information systems and tools used by the company (e.g., MIV, Crunch Time, Kronos).
Monitors and maintains restaurant equipment, schedules routine service or repairs as needed.
Participates in and manages company response to NSF and other audits.
Minimizes waste and participates in the food donation program.
Brand Knowledge/Proficiency
Assesses skill levels of restaurant associates and coordinates training activities as necessary.
Embraces technology and motivates employees to adopt new systems implemented by the company.
Maintains knowledge of brand standards, policies, procedures, and agreements to maximize brand/landlord/labor relations and teaches these standards to associates.
Develops and implements strategies to increase revenue.
Visual/Vibe/Appeal
Manages day-to-day activities of associates within a defined group of restaurants or points-of-sale.
Uses judgment to resolve customer and associate questions; refers more complex issues to senior leaders.
Provides ongoing feedback to staff and aligns on development and business goals.
Implements marketing programs as directed, complies with promotions, and collaborates with support teams for programming and promotions.
Safety
Maintains understanding of federal, state, and local sanitary, safety, and health standards and procedures.
Holds managers and staff accountable for safety standards.
Trains new managers and associates in wellness and safety requirements, including COVID-19 requirements.
Performs health and safety activities as specified in the Manager’s Guide to Associate Health and Safety.
Reporting relationship and other important information
The GMII position falls under the Fair Labor Standards Act as an Exempt position (Administrative and Executive exemptions).
The position typically reports to the Director of Operations or an intermediate zone, cluster, or area leader within the assigned location.
The GMII position requires a varied and rotating schedule, including some opening and closing shifts to monitor activities across different days and times.
Minimum Qualifications, Knowledge, Skills, and Work Environment
GMII candidates should have documented experience managing restaurants of similar complexity (QSR, Casual Dine, Full Service, Union/Non-Union) with responsibility for P&L success; typically 3 years of P&L management and 5-7 years of restaurant experience in the type of operation.
Graduation from a Food Service Management or Culinary program may substitute for a portion of the experience requirement.
Demonstrates team management, delegation, and issue resolution skills and the ability to manage multiple priorities.
Demonstrates knowledge of HMSHost policies, products, service standards, and operations; or can demonstrate this knowledge within a reasonable time from hire/promotions.
Requires the ability to speak, read, and comprehend instructions, short correspondence, and policy documents; understand menus and brand standards; and communicate effectively with stakeholders.
Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates (“the Company”), is an equal opportunity employer. It is the Company’s policy to ensure equal employment opportunity in all aspects of employment and to comply with anti-discrimination laws and regulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances.
Source: Hospitality Online
#J-18808-Ljbffr