Description:Summary:
The Restaurant Manager I is an entry level manager of a store with low sales volume and minimally
complex operations and is responsible for directing and supervising management associates in support of
the General Manager. This position is also responsible for focusing on store level operational and
personnel performance, monitoring business results of the assigned store in support of Operating
Excellence, coaching and professional development of other store management and associates, being
the central driving force for realizing and implementing operational changes, and performing all other
responsibilities as directed by the business or assigned Management of which associate is capable of
performing. This is an exempt position and typically reports to the Sr F&B Ops Manager, depending on
local requirements.
Essential Functions:
Analyzes and manages financial results of the store to ensure maximum profits are balanced with
customer satisfaction and associate satisfaction
Ensures on a daily basis that the stores are open and staffed appropriately, the store is clean,
inventory levels are appropriate and equipment is working properly
Supervises the day to day activities of associates and assigns responsibilities for specified work
Monitors and maintains all quality control records, to include ensuring quality assurance and loss
prevention policies and procedures are being adhered to
Complies with company and franchise standards of operation procedures, as well as those of all
applicable regulatory agencies, and ensures on a daily basis that all products are prepared and
presented in accordance with brand or company standards
Identifies hiring, firing, advancement, promotion or any other associate status change needs of
the store
Maintains effective communication and positive associate relations by ensuring all associate
activities are performed in a timely and professional manner, to include performance reviews,
progressive discipline, resolving associate relations issues, and managing incentive programs
Provides the highest quality of customer service to the customers at all times, to include ensuring
the proper training of all staff and supporting associates to ensure customer satisfaction and
product quality
Supports and enhances working relationships with partners, landlords and the community
Requirements:Minimum Qualifications, Knowledge, Skills, and Work Environment:
Requires a High School diploma or general education development (GED) diploma; college
degree in hospitality, restaurant management preferred; brand certification a plus
Requires 3 or more years of job-related experience in low volume and/or multi-unit Food and
Beverage or Merchandise operations or other related management experience
Demonstrates knowledge of product, customer service, services and quality standards required,
equipment and operations standards required
Demonstrates team management, delegation, issue resolution, coaching skills and ability to
motivate others and act as a change agent
Demonstrates organization and multi-project time/issue management
Requires the ability to speak, read and comprehend instructions, short correspondence and
policy documents, as well as converse comfortably with individuals
Additional Info:To learn more about HMSHost and additional career opportunities, visit https://www.hmshost.com/.
Equal Opportunity Employer (EOE)
Minority/Female/Disabled/Veteran (M/F/D/V)
Drug Free Workplace (DFW)