General Manager I - Operations

OTG; Orlando, Northern (FL, KY); Hybrid; USD 48,000 - 80,000; Full time

Job summary

OTG General Manager at MCO leads day-to-day restaurant and Cibo operations across multiple concepts, directing staffing, training, and performance of crewmembers.

The role requires a strong background in P&L budgeting, forecasting, and a track record of delivering high-quality guest service in a hospitality environment. Expect varied hours, and a focus on financial results and standards.

Qualifications

• Degree in hospitality or culinary field preferred.
• 3–5 years of senior managerial experience in multi-unit concepts.
• 1–3 years of retail experience a plus.
• Proficient knowledge of P&L budgeting and forecasting.
• Strong culinary background and fine dining experience are a plus.
• Excellent verbal and written communication skills.
• Ability to work varied hours including nights, weekends, holidays.

Responsibilities

• Lead day-to-day restaurant and Cibo operations for multiple concepts.
• Oversee staffing, training, and scheduling.
• Manage budgets, cost controls, and labor projections.
• Ensure high standards for food quality and customer service.
• Recruit FOH staff and lead crewmembers to achieve financial goals.

Skills

P&L budgeting

Forecasting

Leadership

Multi-unit management

Staff training

Communication

Education

Hospitality/culinary degree

Job description

YOUR NEXT OPPORTUNITY IS NOW BOARDING:

Join OTGas General Manager at MCO nowand drive a new type of hospitality. Explore career opportunities in a unique hospitality environment with some of the industry's best compensation and benefits, including PTO, Healthcare, and a competitive 401k match.

WHAT IS OTG?

OTG has revolutionized the hospitality industry by pushing the boundaries of excellence. With more than 300 in-terminal dining and retail locations across 1 1 airports, OTG, and its 5,000+ Crewmembers serve millions of travelers each year.

WHY OTG?

By joining our team, you’ll discover endless opportunities to explore, learn and realize your greatest potential in some of the most exciting hospitality environments around. Our people drive our experiences, so we offer our crewmembers some of the best compensation and benefits in the industry.

We transform airport experiences. You drive it.

ROLE AND RESPONSIBILITIES

Position Summary:

The OTG General Manager at MCO is the management leader in our OTG units; this position is responsible for all day-to-day restaurant and Cibo operations for multiple concepts and crewmember performance. This may include Front of the House/Back of the House staffing, development and training, food quality presentation, guest services, inventory management, merchandising, labor management, and the maintenance of all policies and procedures in the restaurants and Cibo Markets.

Responsibilities:

• Promotes an attitude of pride, cooperation, and success in the Unit
• Accountable for the ordering process and overall unit budgets in the unit
• Accountable for all cost and sales projections on a weekly basic
• Ensure cost-effective and efficient staffing and adherence to labor budgets.
• Accountable for unit scheduling managers as well as crewmembers
• Provides leadership to the managers and crewmembers in the Unit
• Accountable for establishing and maintaining high standards for food quality and customer service
• Directs the managers and crewmembers to achieve company standards
• Administrates and follows-up management and crewmember training
• Assigns and defines areas of responsibility for the managers, establishing and settling deadlines.
• Directs the team toward achieving the Unit's financial goals
• Maintains a positive work environment for both the management team and staff
• Provides a workplace free from hazards, following all safety policies set forth by the company.
• Accountable for leading the recruitment of FOH staff
• Accountable for knowing and understanding the crewmember handbook and CBA and communicating the OTG policies and procedures with consistency
• Oversees CIBO Markets in assigned quadrants
• Complete other tasks as assigned

QUALIFICATIONS AND REQUIREMENTS

• Degree in hospitality or culinary field is preferred
• Minimum of 3 to 5 years of senior managerial experience in multi-unit concepts
• 1 – 3 years of retail experience (convenience store) a plus
• Proficient knowledge of P&L budgeting and forecasting
• Strong culinary background and fine dining experience are a plus
• Commitment to service of customers, crew, co-workers, and management
• Demonstrated dependability, personal drive, and leadership, ability to lead by example
• High level of integrity, work ethic, passion, and commitment to OTG values
• Ability to train, delegate, coach, and aid in the development of crewmembers
• Excellent verbal and written communication skills
• Must be able to work varied hours/days, nights, weekends, holidays, and during inclement weather conditions

PAY: 70-80K

OTG Concessions Management, LLC and its subsidiaries and affiliates are proud to be an equal-opportunity workplace and employer. We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability status, gender identity, veteran status, or any other basis protected by law.