General Manager I

Dufry Careers; Las Vegas (NV); On-site; USD 70,000 - 100,000; Full time

Job summary

HMSHost in Las Vegas seeks a General Manager I to lead a QSR restaurant or small cluster, ensuring operations meet high standards, are clean, staffed and open for business. The role carries P&L responsibility and strong leadership oversight to drive profitability.

The GM will deploy staff, schedule shifts, coach teams, and hire or promote staff while promoting HMSHost as an employer of choice in the local community. Inclusion and training are emphasized.

Responsibilities

• 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 checklists/requirements.
• Staffing/Deployment: Deploys staff and resources to maximize profitability within the restaurant and accepts P&L responsibility.
• Assigns work tasks and 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 on‑boarding and off‑boarding of all restaurant associates, including all activities related to compliance with proper badging requirements, orientation, OJT, and other company training/processes.
• Reads and understands financial and operational data and reports to monitor progress towards unit goals and assigns associates to meet those objectives.
• Recognizes restaurant staff for their contributions and performance, including using Shout‑Out tools and materials; supports company recognition initiatives and develops and implements plans that will motivate the team.
• Accepts, understands, adopts, trains and champions all Employee Engagement behaviors.
• Ensures that the company has the most 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.

Job description

Purpose

General Manager I (GM) is responsible for managing a QSR restaurant or a small cluster of restaurants or points‑of‑sale in close proximity, 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, using broad discretion and judgment to make great leadership decisions and 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 checklists/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 on‑boarding and off‑boarding of all restaurant associates, including all activities related to compliance with proper badging requirements, orientation, OJT, and other company training/processes.
• Reads and understands financial and operational data and reports to monitor progress towards unit goals and assigns associates to meet those objectives.
• Recognizes restaurant staff for their contributions and performance, including using Shout‑Out tools and materials; supports company recognition initiatives and develops and implements plans that will motivate the team.
• Accepts, understands, adopts, trains and champions all Employee Engagement behaviors.
• Ensures that the company has the most 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.