General Manager I

General Manager I

$55,696 to $61,037 per year

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 include:

• Opening and closing the restaurant
• Staffing and deployment
• Product availability and working equipment
• Brand knowledge and proficiency
• Visual/vibe/appeal
• Safety

Reporting relationship and other important information:

• 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.

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 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.

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

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