Multi-Unit Manager

Purpose:  

The purpose of the F&B Multi-Unit Manager I role is to act as an intermediary position for the  location's Senior/Director of Operations within a geographically recognized section or subsection of  a branch or zone. The F&B Multi Unit Manager I ensures that all of the restaurants within the  assigned Terminal/Concourse/zone are clean, staffed, open for business, and operating to high  operational and financial standards by holding assigned General Manager(s) accountable. The F&B  Multi Unit Manager I uses broad discretion and judgement to make great leadership decisions. 

Essential Functions:  

Open and Close 

• Ensures all GMs and staff recognize the importance of preparing each of the zone's restaurants for  next day opening, holding GMs accountable for executing all closing and opening  checklist/requirements 

Staffing/Deployment 

• Responsible for scheduling managers to ensure the zone has a leader-decision maker on site  within the zone during all hours of operations, and that all restaurants have a person-in-charge on  site during all operating hours. 
• Understands, adopts, and consistently demonstrates defined manager behaviors designed to  create an environment where employee engagement thrives 
• Provides restaurant staff with consistent support, coaching and encouragement necessary to  achieve business goals 
• Ensures company and branch diversity and inclusion philosophy is understood and actively  executed within the restaurants in the zone 
• Interviews candidates for key jobs, makes hiring, termination, advancement, promotion or any  other status change decisions for associates within the zone. Promotes HMSHost as an employer  of choice within the local community 
• Holds GMs accountable for 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. Ultimate accountability for ensuring the collection of terminated  employee badges, communicating terminations to HR 
• Reads and understands financial and operational data and reports to monitor progress towards  zone goals and assigns associates to meet those objectives 
• Regularly meets and collaborates with the DO/Sr. DO about issues, decisions, people, and  strategy, Communicates leadership's vision and goals to zone leadership. 
• Supports company recognition initiatives and develops and implements plans that will motivate  and recognize restaurant staff for their contributions and performance, including using Shout-Out  tools and materials. 
• Accepts, understands, adopts, trains and champions all Employee Engagement behaviors
• Engages with Ops Controller and DO/SDO on financial decisions and enacting needed controls.  Makes purchasing decisions for repairs, maintenance and supplies in coordination with branch  leadership. Is aware of Loss prevention concerns and escalates those concerns to LP personnel. 

Product Availability/Working Equipment 

• Ensures daily orders are prepared and units are stocked with appropriate levels of product and  teaches associates these order procedures 
• Ensures restaurants receive goods, process invoices, contact vendors for supply chain  issues/product availability. 
• Ensures GMs and staff are proficient in company used tools like MIV, Crunch Time, Kronos and  other programs as utilized by the company. 
• Monitor/maintain restaurant equipment, schedule routine service or repairs as needed. 
  • Champions minimization of 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 zone – which is 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 
• Recognizes, understands, and utilizes subordinate leaders' strengths and provides ongoing  feedback that reflects on progress against individual development goals and business goals
  • Ensures planned maintenance is conducted and addresses all maintenance and repair items as  needed 
• 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 GMs accountable for ensuring all safety standards are understood and met
  • 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 

Important information, reporting relationship, and similar roles  

• The F&B Multi Unit Manager I position as described falls under the Fair Labor Standards act as an  Exempt position, under both the Administrative Exemption and the Executive Exemption tests.
• The position typically reports to the Sr/Director of Operations within the assigned location. 
• The F&B Multi Unit Manager I position is expected to work a varied and rotating schedule to be on  site at various operating days and hours each week; some opening shifts, during some busy  dayparts, and during some closing shifts to monitor GM and restaurant associates' work activities during these different days and times.  
• The F&B Multi-Unit Manager I position is the first position in a series of multi-unit, multi-brand  leadership positions of increasing scope and complexity.