Airport Dining Manager & Team Leader

SSP Group plc; Sanford (FL); On-site; USD 26,000 - 37,000; Full time

Benefits offered by this job

Quarterly bonus

Annual bonus

Health insurance

Dental insurance

Vision insurance

Life insurance

401(k) with company match

Paid time off

Tuition reimbursement

Job summary

SSP America, operating in Hollerbach's at the Orlando Sanford International Airport, seeks an Assistant Restaurant Manager to oversee daily operations and a team of Food Travel Experts. You will partner with the General Manager to maintain service standards and food quality in a high-volume setting.

The role requires 2+ years of restaurant management, strong leadership, and HACCP/ServSafe knowledge. Competitive base pay of $23/hour plus quarterly and annual bonus, plus comprehensive benefits.

Qualifications

• 2+ years of restaurant management experience in full-service dining.
• 1+ year of kitchen or back-of-house supervisory experience preferred.
• Proven ability to lead teams, manage schedules, and control costs.
• Knowledge of HACCP, ServSafe, health, and safety regulations.

Responsibilities

• Lead daily restaurant operations: opening, service, and closing procedures
• Hire, train, schedule, and mentor team members to deliver outstanding guest experiences
• Ensure compliance with health, safety, and food sanitation regulations
• Maintain inventory, place orders, and manage product quality and presentation
• Oversee cash handling and reconciliation, ensuring adherence to company policies
• Monitor performance, provide coaching, and conduct disciplinary actions when needed
• Communicate effectively with management and team members, addressing guest feedback promptly

Skills

Restaurant management

Team leadership

Scheduling

Food safety

HACCP

ServSafe

Communication

Time management

Shift flexibility

Job description

SSP America, operating in Hollerbach's at the Orlando Sanford International Airport, seeks an Assistant Restaurant Manager to oversee daily operations and a team of Food Travel Experts. You will partner with the General Manager to maintain service standards and food quality in a high-volume setting.

The role requires 2+ years of restaurant management, strong leadership, and HACCP/ServSafe knowledge. Competitive base pay of $23/hour plus quarterly and annual bonus, plus comprehensive benefits.