General Manager II

Dufry Careers; Fort Myers (FL); On-site; USD 63,861 - 75,131; Full time

Benefits offered by this job

Health insurance

Paid time off

Holiday pay

Meal & transportation benefits

401(k) with company match

Employee assistance program

Career growth opportunities

Referral program

Job summary

Dufry AG is seeking a General Manager II for Fort Myers F&B operations. You will lead a complex QSR or casual-dine cluster, ensuring cleanliness, staffing, and opening readiness while driving high operational and financial performance.

You will hire, coach, and engage staff to achieve business goals and uphold brand standards. This role requires P&L responsibility, strong leadership, and a commitment to safety and compliance across multiple units, with focus on revenue growth and guest

Qualifications

• 3+ years restaurant P&L management experience across multi-unit venues.
• Strong team leadership, staffing, scheduling, and performance coaching.
• Experience with HMSHost policies and brand standards.
• Ability to interpret financial and operational data to drive results.

Responsibilities

• Open/Close – ensure opening/closing checklists are followed and shifts are covered.
• Deploy staff to maximize profitability and manage P&L responsibility.
• Hire, train, coach staff; promote HMSHost as employer of choice locally.
• Ensure safety and compliance with health standards and company policies.
• Monitor financial and operational data to reach unit goals and communicate progress.
• Develop and implement strategies to increase revenue through promotions and programs.

Skills

P&L management

Staffing & deployment

Team leadership

Communication

Training & coaching

Brand standards

Safety compliance

Education

Food Service Management or Culinary program

Tools

MIV

Crunch Time

Kronos

Job description

Benefits:

• 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
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn a bonus

*Benefits may vary by position so ask your recruiter for details.

Airport Location & Compensation

Fort Myers F&B

Advertised Compensation: $63,861.00 to $75,131.00

Purpose:

The General Manager II (GMII) position manages a complex QSR or Casual Dine Restaurant or a small cluster of restaurants or points‑of‑sale in close proximity to each other with annual sales generally in excess of $4M. The GMII ensures the restaurant is clean, staffed, open for business, and operates to high operational and financial standards. The GMII uses broad discretion and judgement 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 checklist/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, to include 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 team.
• Accepts, understands, adopts, trains and champions all Employee Engagement behaviors.
• Ensures that the company has 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.
• Oversees receiving goods, processing invoices, and contacting vendors for supply chain issues/product availability.
• Maintains proficiency in management information systems and tools like MIV, Crunch Time, Kronos and other programs used by the company.
• Monitors and maintains restaurant equipment, schedules routine service or repairs as needed.
• Participates and manages company response to NSF and other audits.
• Minimizes waste, records as needed and participates in food donation program.
• Brand Knowledge/Proficiency – Assesses skill levels of restaurant associates and conducts and coordinates on‑the‑job and other training/education activities as necessary.
• Embraces technology and inspires employees to understand and adopt new technologies implemented by the company.
• Maintains a working knowledge of all applicable brand standards, CBAs, Landlord lease agreements, and all procedures and protocols to maximize brand/landlord/labor relations, and teaches associates these standards.
• Develops and implements creative strategies to increase revenue.
• Visual/Vibe/Appeal – Manages the day‑to‑day activities of associates within a defined individual or group of restaurants or points‑of‑sale.
• Uses judgment and discretion to resolve customer and associate questions and problems and determines when to refer more complex issues to senior level leaders.
• Utilizes associate’s strengths and provides ongoing feedback that reflects on progress against individual development goals and business goals.
• Implements marketing programs as directed by OSC or brand initiatives, complies with promotional activity, drives revenue and interacts with support teams for AB programming, sales matrix, Coke programming or other as directed.
• Safety – Maintains an in-depth understanding of all federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with the law.
• Holds Managers and staff accountable for ensuring all safety standards are understood and followed.
• Trains new managers and associates in wellness check protocols and adheres to new COVID‑19 requirements.
• Understands and performs all Health and Safety activities as specified in the Manager’s Guide to Associate Health and Safety.
• Reporting relationship and other important information – The GMII position is an exempt position under the Fair Labor Standards Act, under both the Administrative Exemption and the Executive Exemption tests.
• Reports to the Director of Operations, or an intermediate zone, cluster or area leader within the assigned location.
• Works a varied and rotating schedule to be on site at various operating days and hours each week; some opening shifts, during busy dayparts, and during closing shifts to monitor restaurant associates’ work activities during these different days and times.

Minimum Qualifications, Knowledge, Skills, and Work Environment:

• Documented and demonstrated skills managing the types of restaurants (QSR, Casual Dine, Full Service, similar complexity, Union and Non‑Union, etc.) with 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 requires restaurant P&L management experience for a minimum of 3 years with overall working restaurant experience of 5‑7 years in type.
• 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.

Drug Free Workplace (DFW)

Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates (“the Company”), is an equal opportunity employer. It is the Company’s policy to ensure equal employment opportunity in all aspects of employment and to comply with anti‑discrimination laws and regulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances (referred to as “protected characteristics”).