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About the Role

Lead and oversee operations across multiple airport food service locations, driving exceptional results, establishing consistent company culture, and managing stakeholder relationships. Hold accountability for financial, operational, and guest service objectives while creating best-in-class work environments. Develop and implement strategic training initiatives and provide leadership to management teams to ensure consistent delivery of premium service.

Responsibilities

Understand all policies, procedures, standards, specifications, guidelines, and training programs.
Estimate food consumption, place orders with suppliers, and check quality standards upon delivery.
Resolve customer complaints about food quality or service.
Maintain sanitation standards and keep appropriate records.
Monitor staff and customer actions to ensure health, safety, and liquor regulations are followed.
Prepare all required paperwork, including forms, reports, and schedules.
Order supplies such as tableware, cooking utensils, and cleaning items.
Arrange for maintenance and repair of equipment and other services.
Maintain opening and closing procedures and security standards.
Make employment and termination recommendations.
Ensure all employees follow company dress code guidelines.
Recruit, hire, and oversee Brand & Company training for staff.
Monitor food preparation and methods to ensure compliance with brand and company standards.
Forecast labor and staff schedule appropriately.
Responsible for onboarding and continued development of associates.
Perform any other duties assigned by supervisor.

Requirements

Minimum High School Diploma, some college preferred.
2-5 years restaurant management experience.
Excellent communication skills.
Strong organizational skills.
Strong customer service skills.
Ability to forecast sales based on trends.
Must be able to adapt to a diverse workforce.
Competency in ordering and inventory process.
Ability to lead a team and reach organizational objectives and goals.
Ability to understand all P&L responsibilities and goals for the location including labor, sales, and COG.
Ability to work under pressure.
Able to work a flexible work schedule and meet business demands, including weekends and holidays.
Knowledge of managing the operations of a business, with knowledge of products and services including selling strategy.
Regularly required to stand for long periods of time, use hands and fingers, communicate verbally, and hear.
Frequently required to reach with hands and arms, climb, balance, taste, and smell.
Occasionally required to walk, stoop, kneel, crouch, crawl, and lift or move up to 50 pounds.
Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus.

Skills

Communication skills
Organizational skills
Customer service skills
Sales forecasting
Team leadership
P&L management
Inventory management
Ordering process
Adaptability
Working under pressure
Flexible work schedule
Business operations management
Product and service knowledge
Selling strategy

Work Type

Full-time

Experience Level

2-5 years restaurant management experience

Education Level

High School Diploma
Some college preferred

Equal Opportunity

We are an equal opportunity employer committed to building a diverse team and fostering an inclusive environment where employees feel empowered to bring their authentic selves to work. We welcome applications from all qualified candidates regardless of race, color, religion, gender identity, sexual orientation, national origin, age, disability status, or veteran status.