General Manager I Position Available In Broward, Florida

Job Description:

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 mayvary by position so ask your recruiter for details.

AirportLocation:

Fort Lauderdale Airport F&BAdvertised Compensation:

$52,907.00 to $63,054.00The purpose of the General Manager I (GM)position is to manage a QSR restaurant or small cluster ofrestaurants or points-of-sale in close proximity to each other withSales of generally up to $5M. The GM ensures the restaurant isclean, staffed, open for business, and operates to high operationaland financial standards. The GM uses broad discretion and judgementto make great leadership decisions and is responsible for theoverall success of the restaurant.

Essential Functions:

Open and Close:

Ensures all assistant managers and staffrecognize the importance of closing the restaurant to prepare therestaurant for opening, holding Shift Managers accountable forexecuting all closing and opening checklist/requirements.

Staffing/Deployment:

Understands, adopts, and consistentlydemonstrates defined manager behaviors designed to create anenvironment where employee engagement thrives. Deploys staff andresources to maximize profitability within the restaurant andaccepts P&L responsibility. Assigns work tasks and activities,prepares schedules, and ensures that all shifts are covered.

Provides restaurant staff(s) with consistent support, coaching andencouragement necessary to achieve business goals. Interviews job candidates, makes hiring, termination,advancement, promotion or any other status change decisions forassociates within the unit. Promotes HMSHost as an employer ofchoice within the local community. Ensures company and branch diversity and inclusion philosophyis understood and actively executed within the restaurant. Ensures on-boarding and off-boarding of all restaurantassociates, to include all activities related to compliance withproper badging requirements, orientation, OJT, and other companytraining/processes. Reads and understands financial and operational data andreports to monitor progress towards unit goals and assignsassociates to meet those objectives. Recognizes restaurant staff for their contributions andperformance, including using Shout-Out tools and materials;supports company recognition initiatives and develops andimplements plans that will motivate team. Accepts, understands, adopts, trains and champions all EmployeeEngagement behaviors. Ensures that the company has most current contact informationfor all associates working in the restaurant.

Product Availability/Working Equipment:

Ensures daily ordersare prepared and units are stocked with appropriate levels ofproduct and teaches associates these order procedures. Overseesreceiving goods, processing invoices, and contacting vendors forsupply chain issues/product availability. Maintains proficiency inmanagement information systems and tools like MIV, Crunch Time,Kronos and other programs as utilized by the company. Monitors andmaintains restaurant equipment, schedules routine service orrepairs as needed. Participates and manages company response to NSFand other audits. Minimizes waste, records as needed andparticipates in food donation program.

Brand Knowledge/Proficiency:

Assesses skill levels ofrestaurant associates and conducts and coordinates on-the-job andother training/education activities as necessary. Embracestechnology and inspires employees to understand and adopt newtechnologies implemented by the company. Maintains a workingknowledge of all applicable brand standards, CBAs, Landlord leaseagreements, and all procedures and protocols to maximizebrand/landlord/labor relations, and teaches associates thesestandards. Develops and implements creative strategies to increaserevenue.

Visual/Vibe/Appeal:

Manages the day-to-day activities ofassociates within a defined individual or group of restaurants orpoints-of-sale. Uses judgment and discretion to resolve customerand associate questions and problems and determines when to refermore complex issues to senior level leaders. Utilizes associate’sstrengths and provides ongoing feedback that reflects on progressagainst individual development goals and business goals. Implementsmarketing programs as directed by OSC or brand initiatives,complies with promotional activity, drives revenue and interactswith support teams for AB programming, sales matrix, Cokeprogramming or other as directed.

Safety:

Maintains an in-depth understanding of all federal,state, and local sanitary, safety, and health standards, and allprocedures and protocols to comply with the law. Holds Managersaccountable for ensuring all safety standards are understood andfollowed. Trains new managers and associates in wellness checkprotocols and adheres to new

COVID 19

requirements. Understands andperforms all Health and Safety activities as specified in theManager’s Guide to Associate Health and Safety. Reporting relationship and other important information: The GMIposition as described falls under the Fair Labor Standards act asan Exempt position, under both the Administrative Exemption and theExecutive Exemption tests. The position typically reports to theDirector of Operations, or an intermediate zone, cluster or arealeader within the assigned location. The GMI position is expectedto work a varied and rotating schedule to be on site at variousoperating days and hours each week; some opening shifts, duringsome busy dayparts, and during some closing shifts to monitorrestaurant associates’ work activities during these different daysand times.

Minimum Qualifications, Knowledge, Skills, and WorkEnvironment:

GMIs must have documented and demonstrated skills managing thetypes of restaurants (QSR, Casual Dine, Full Service, similarcomplexity, Union and Non-Union, etc.) to which the role isassigned, to include overall responsibility for success and failureof the restaurant under their leadership as identified by P&Lsuccess for multiple annual cycles for the type or restaurantassigned. Generally speaking, restaurant P&L managementexperience for a minimum of 3 years with underlying overall workingrestaurant experience of 5-7 years in type is typically necessaryto be successful. Graduation from a Food Service Management or Culinary programmay substitute for a portion of the time-based experiencerequirement for each of these roles. Demonstrates team management, delegation and issue resolutionskills and the ability to manage multiple and concurrentpriorities. Demonstrates knowledge of HMSHost policies and products,service, quality, equipment and operations standards, or able todemonstrate this knowledge within a reasonable time from hire orpromotion. Requires the ability to speak, read and comprehendinstructions, short correspondence and policy documents, understandmenus and brand standards as well as converse comfortably withindividuals.

To learn more about HMSHost and additional careeropportunities, visit Equal Opportunity Employer(EOE)Minority/Female/Disabled/Veteran (M/F/D/V)Drug Free Workplace(DFW)

Source:

HMSHost #J-18808-Ljbffr