POSITION SUMMARY

Position is responsible for supporting the operation in delivering Superior Guest Service by performing duties which may include: managing or assisting with the day-to-day operations of the units performance by understanding and monitoring cost revenue labor and inventory control quality of products and services. Also this position is managing or assisting with employee relations coaching and counseling and training. Manages or assists in maintaining food quality to ensure compliance with company franchise brand/concept and regulatory agency requirements.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Manages or assists with the day-to-day operations of the units performance by monitoring cost revenue labor and inventory control quality of products and services.

2. Supervises the activities of unit employees assigns duties and ensure that all areas of the unit are properly cleaned and maintained.

3. Monitors and maintains all quality control records including quality assurance and loss prevention policies and procedures and cleaning programs.

4. Ensures compliance with company and brand and/or franchise standards of operating procedures as well as those of all applicable regulatory agencies.

5. Operates unit in compliance with airport requirements and maintains awareness of volume and activities.

6. Maintains effective communication and positive associate relations by managing progressive discipline resolving associate relations issues incentive programs and assist with conducting performance reviews.

7. Assists with recruiting selecting promotion and training of associates and other status changes as needed.

8. Works with maintenance staff to inspect maintain and replace equipment when necessary.

9. Follows and monitors safe food handling proper hygiene practices and workplace safety standards for operating a unit.

10. Performs other duties as assigned.

OTHER RESPONSIBILITIES

1. Practices proper safety techniques in accordance with company and departmental policies and procedures.

2. Adheres to applicable regulatory requirements organizational policies and procedures and departmental guidelines.

3. Responsible for reporting employee/customer injuries or accidents and other safety issues to the supervisor

QUALIFICATIONS

The qualifications listed below are representative of those required to successfully perform the essential duties and responsibilities of this position.

Education and Experience:

High school diploma. Completion of technical school program or company training program in restaurant management/food service etc. highly preferred. Minimum of 3 years in restaurant/food service with 2 years of leadership experience.

Knowledge Skills and Abilities:

Solid verbal and written communication skills; ability to effectively communicate with employees customers vendors and/or others as required.

Moderate proficiency in Microsoft Word Excel and PowerPoint; ability to prepare letters spreadsheets presentations and/or other documents as required.

Ability to handle competing priorities in a fast-paced environment

Must be detail oriented and organized.

Strong analytical decision making and problem-solving skills; ability to resolve conflict and deliver results.

Strong interpersonal team building and leadership skills; ability to collaborate and work effectively with others

Knowledge of restaurant operations.

Ability to understand P&L and sales reports

Ability to lead and motivate subordinate staff.

Exceptional interpersonal skills in dealing with employees customers etc.

Ability to obtain alcohol awareness and/or ServSafe Food Safety certification.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Occasionally required to stoop kneel crouch or crawl; taste or smell.

Frequently required to stand; walk; sit; talk; hear; use hands to finger handle or feel objects tools or controls; reach with hands and arms; climb stairs; balance in confined spaces.

Occasionally required to lift and/or move up to 30 pounds

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Regular on-site attendance is required

Work is primarily in a climate-controlled restaurant office or airport facility with moderate noise level; however occasional outdoor activity is required.

Occasional travel may be required

Required Experience:

Manager