General Manager I

General Manager I

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:

• Open and Close
• Staffing/Deployment
• Product Availability/Working Equipment
• Brand Knowledge/Proficiency
• Visual/Vibe/Appeal
• Safety
• Reporting relationship and other important information

Minimum qualifications, knowledge, skills, and work environment include:

• GMIs must have documented and demonstrated skills managing the types of restaurants 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.
• 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)