Airport Restaurant Supervisor: Lead Teams & Service

SSP Group; Spokane (WA); On-site; USD 60,000 - 75,000; Full time

Job summary

SSP America in Spokane is seeking an Assistant Restaurant Manager to join our team at the Spokane International Airport. You will work with the General Manager to ensure smooth operations, uphold service standards, and maintain premier guest experiences in a high-volume dining environment.

You will lead Food Travel Experts, coach staff, monitor health and safety regulations, manage inventory and schedules, and drive continuous improvement in product quality and guest satisfaction across shifts.

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

Leadership

Communication skills

Time management

Food safety knowledge

Tools

HACCP knowledge

ServSafe certified

Job description

SSP America in Spokane is seeking an Assistant Restaurant Manager to join our team at the Spokane International Airport. You will work with the General Manager to ensure smooth operations, uphold service standards, and maintain premier guest experiences in a high-volume dining environment.

You will lead Food Travel Experts, coach staff, monitor health and safety regulations, manage inventory and schedules, and drive continuous improvement in product quality and guest satisfaction across shifts.