General Manager II (Denver)

The purpose of the General Manager II (GMII) position is to manage a complex QSR or Casual Dine Restaurant or a small cluster of restaurants or points-of-sale in close proximity, with annual sales generally exceeding $4M. The GMII ensures the restaurant is clean, staffed, open, and operates to high operational and financial standards. The GM uses broad discretion and judgment to make 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 demonstrates manager behaviors to foster employee engagement. Deploys staff and resources to maximize profitability and accepts P&L responsibility. Assigns tasks, prepares schedules, and ensures shift coverage.
• Provides staff with support, coaching, and encouragement. Participates in hiring, termination, and promotion decisions. Promotes HMSHost as an employer of choice. Ensures diversity and inclusion are actively implemented. Manages onboarding and offboarding activities, including compliance and training.
• Analyzes financial and operational data to monitor progress toward goals and assigns staff accordingly. Recognizes staff contributions and supports recognition initiatives. Champions employee engagement behaviors.
• Product Availability/Working Equipment: Ensures proper stock levels, oversees receiving and invoicing, maintains management systems proficiency, and schedules equipment maintenance. Participates in audits and minimizes waste.
• Brand Knowledge/Proficiency: Assesses staff skills, conducts training, embraces technology, and maintains knowledge of brand standards, contracts, and procedures. Develops strategies to increase revenue.
• Visual/Vibe/Appeal: Manages daily activities, resolves customer and staff issues, provides ongoing feedback, and implements marketing programs to drive revenue.
• Safety: Ensures compliance with safety standards and trains staff accordingly. Adheres to health and safety protocols, including COVID-19 requirements.
• Reporting and Schedule: Reports to the Director of Operations or similar, works a rotating schedule including various shifts to oversee restaurant operations.

Minimum Qualifications:

• Minimum 3 years of restaurant P&L management experience in similar restaurant types, with 5-7 years overall restaurant experience.
• Graduation from a Food Service Management or Culinary program may substitute for some experience.
• Strong team management, delegation, and issue resolution skills. Knowledge of HMSHost policies and standards or ability to learn quickly. Ability to read and comprehend instructions, menus, and standards.

All requirements are subject to change. HMSHost is an equal opportunity employer, committed to diversity and inclusion.