Airport F&B Shift Manager II — Lead Operations

Avolta (old); Honolulu (HI); On-site; USD 32,000 - 36,000; Full time

Benefits offered by this job

Health insurance

Dental & vision

Paid time off

Holiday pay

Meal benefits

Transportation benefits

401(k) with match

Employee assistance

Training and growth

Referral program

Job summary

HMSHost in Honolulu is seeking a Manager II to lead QSR or casual dining operations. You will ensure the unit is clean, staffed, and operating to high standards while applying company policies and procedures.

The role involves supervising associates, managing schedules, enforcing safety standards, and coordinating with the General Manager. Strong leadership, customer service, and HACCP knowledge are essential.

Qualifications

• Minimum 4 years food and beverage, cash handling and customer service experience.
• Minimum 2 years supervisory or lead experience in a Casual Dine restaurant or production kitchen.

Responsibilities

• Completes opening, daily and closing procedures/checklists in accordance with company policies/procedures.
• Supervises day-to-day activities of associates within a defined unit or group of restaurants.
• Ensures compliance with all company beverage policies and AB procedures.
• Participates in hiring input and advises on staff status changes to the GM.
• Prepares and adjusts staff schedules to ensure complete coverage.
• Monitors mandated rest breaks and meal periods for all staff.
• Maintains cleanliness and visual appeal of display areas and dining spaces.
• Ensures equipment is in good working order and handles cash following policies.

Skills

Food & beverage experience

Cash handling

Customer service

Supervisory experience

Job description

HMSHost in Honolulu is seeking a Manager II to lead QSR or casual dining operations. You will ensure the unit is clean, staffed, and operating to high standards while applying company policies and procedures.

The role involves supervising associates, managing schedules, enforcing safety standards, and coordinating with the General Manager. Strong leadership, customer service, and HACCP knowledge are essential.