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General Manager ( Temporary 12-18 Month Contract - Maternity Leave) Category:

With a career at HMSHost, you really benefit We Offer

Health, dental and vision insurance

Generous paid time off (vacation, flex or sick)

Holiday pay

Meal and Transportation Advantages

RRSP 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:Calgary Airport Advertised Compensation:$63,800.00to $79,570.00

Purpose The purpose of the General Manager I (GM) position is to manage a QSR restaurant or small cluster of restaurants or points-of-sale in close proximity to each other 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. The GM uses broad discretion and judgement to make excellent 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 the restaurant 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(s) 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 as utilized 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

📌 General Manager (Calgary)
🏢 AVOLTA
📍 Calgary