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Overseeing daily business activities and improving overall business function
Summary
The General Manager is responsible for managing the daily operations of our airport restaurant concepts including the selection, development, and performance management of employees. In addition, oversee the inventory and ordering of food and supplies, menu creation, food quality, optimize profits and ensure that guests are satisfied with their dining and service experience.
Essential Functions
Primary responsibilities include:
General
Oversee and manage all aspects of the restaurants and serve as primary contact with corporate staff
Marketing, advertising and promotion of restaurant
Work closely with the airport authority to ensure customer needs are met and be the point of contact for airlines and vendors
Financial
Adhere to company standards and service levels to increase sales and minimize costs, including food and beverage, supply, utility, and labor costs.
Responsible for ensuring that all financial (invoices, reporting) and personnel related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Estimate food and beverage costs. Work with corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
Establish and monitor financial budgets and forecasting
Establish inventory controls and cost control measures
Food Safety and planning
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances, and service guidelines.
Responsible for ensuring consistent high quality of food preparation and service
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
Must be ServSafe certified
Will uphold all ServSafe guidelines
Guest Service
Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests in to return guests.
Ensure that proper security procedures are in place to protect employees, guest and company assets
Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event a guest or employee is injured.
Manage shifts that include: daily decision making, scheduling, planning, product quality and cleanliness
Investigate and resolve complaints involving food quality and service
Personnel
Provide direction to employees regarding operational and procedural issues
Interview hourly employees. Direct hiring, supervision, development and, disciplinary action
Recruit, train and coach staff
Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts
Qualifications
Bachelor of Science degree in hotel/restaurant management
Multi-unit and start up experience preferred
Front and back of house experience
Experience in menu creation, editing and updating
Must possess a valid drivers license
Must be eligible to work in the United States
TO APPLY, please reply via email with your resume file attached (pdf, docx, or doc) and cover letter in the body of the email. Please do not copy and paste resume.
