Airport Multi-Brand Restaurant Manager

SSP Deutschland GmbH; Salt Lake City (UT); On-site; USD 54,000 - 66,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

401(k) with company match

Paid time off

Employee assistance program

Job summary

SSP America in Salt Lake City at Sunday\'s Best seeks an Assistant Restaurant Manager to work with the General Manager across multiple brands, ensuring service excellence and food quality in a high-volume airport setting.

The role leads daily operations, hires and mentors staff, manages schedules, controls costs, and ensures HACCP/ServSafe and health regulations are followed. A strong communicator with flexibility to work varied shifts is essential.

Qualifications

• 2+ years of restaurant management experience in full-service dining.
• 1+ year supervision in kitchen or back-of-house 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

Cost control

HACCP/ServSafe

Health & safety

Communication

Time management

Flexibility

Job description

SSP America in Salt Lake City at Sunday\'s Best seeks an Assistant Restaurant Manager to work with the General Manager across multiple brands, ensuring service excellence and food quality in a high-volume airport setting.

The role leads daily operations, hires and mentors staff, manages schedules, controls costs, and ensures HACCP/ServSafe and health regulations are followed. A strong communicator with flexibility to work varied shifts is essential.