Manager - SFO San Francisco International Airport

Master Concessionair; San Francisco (CA); Sur place; USD 63 000 - 77 000; Plein temps

Avantages offerts par ce poste

Health insurance

Dental

Vision

Life insurance

LTD

STD

401K

Paid vacation

Sick days

Résumé du poste

Master Concessionair, LLC is seeking an MCA Manager to support the GM in daily operations across restaurants, bars, fast food locations, markets and coffee shops. The role offers great benefits and a salary of $70,304.00 per year plus quarterly bonuses.

Responsibilities include staff hiring, training, performance management, scheduling, and ensuring food quality, sanitation and customer service while controlling labor costs under the GM's guidance.

Qualifications

• Associate degree or equivalent in Hospitality, Business or Culinary Arts.
• Minimum 3 years supervisory/assistant manager experience in full-service restaurants.
• Strong communication and leadership abilities.
• Knowledge of safety, sanitation, and food handling practices.
• Ability to manage labor costs and scheduling within budgets.

Responsabilités

• Assist the GM in day-to-day restaurant operations across multiple formats.
• Hire, train, and develop staff; document performance and issues.
• Schedule staff weekly and ensure fair distribution of hours.
• Monitor labor costs and maintain budget adherence.
• Ensure consistent guest service and food quality standards.
• Address guest concerns promptly and professionally.
• Maintain health, safety, and sanitation compliance.
• Lead by example and coordinate with GM for smooth operations.

Connaissances

Supervisory experience

Staff scheduling

Leadership

Communication

Formation

Associate degree or equivalent in Hospitality

Description du poste

Great Benefits: Health, Dental, Vision, Life, LTD, STD, 401K, paid vacation, sick days, and more....... $70,304.00/Year + Quarterly Bonuses

Position Summary is our general description for the Manager position thatcoversour full restaurants, bars, fast food locations, markets as well as coffee shops.

Responsibilities

• An MCA Manager is responsible for assisting the GM in all day-to-day restaurant operations. This may include BOH and FOH hiring, supervisor/employee development and training, performance documentation, adequate staffing, adherence to all MCA policies and procedures, food quality and presentation, sanitation, safety and responsibility for tracking revenues and cash accounts. Responsible for ensuring the highest level of customer service throughout the operation. Being a role model/leader with the ability to solve problems, make informed decisions and manage the workforce and time wisely to achieve maximum results.
• Specialty areas of focus may be designated to an MCA Manager such as Bar Manager, Market Manager, Commissary Manager, or another unique area of focus as dictated by the Brand, General Manager or Director of Operations. Focus areas include duties such as daily/weekly inventory counts, ordering, and scheduling responsibility.

Monitor and ensure orientation, training, development and performance management of supervisors and crew

• Assist staff when required at busy periods
• Complete a weekly staff schedule; ensure fair distribution of hours to all staff; use most cost-effective staffing schedules; adhere to staffing budget
• Assess employee/supervisor strengths and career development
• Ensure that all staff are punctual and attired correctly
• Meet with problem performers regularly and discuss/document areas of improvement
• Record any accidents/injuries/illnesses that occur, no matter how minor, by using the appropriate accident reporting procedures
• Ensure menu briefings and quizzes are carried out regularly with all staff
• Work closely, and communicate with the GM to always ensure a smooth operation
• Ensure all work is carried out in compliance with Health & Safety regulations
• Communicate staff performance issues, training, and development needs to GM on a regular basis
• Maintain a high level of service for all guests
• Deal with complaints in an efficient and courteous manner
• Communicate any service/guest issues to the GM
• Perform any other duties as directed by the GM
• Maintains total accountability including labor cost, budgets, and projections
• Maintains food and beverage costs per budgetary standards
• FOH/BOH repair, light bulb replacement, general organization, and cleanliness
• Perform safety inspections and document results and shortfalls
• Responsible for ensuring all storerooms and loading areas are clean and always organized

Qualifications

• Associate degree or equivalent in Hospitality, Business or Culinary Arts
• Minimum 3 years supervisory/assistant manager experience, preferably full-service restaurants
• Knowledge of marketing techniques and impact on business results
• Experience in guest relations, negotiations, and complaint handling
• Excellent verbal and written communication skills
• Commitment to service of customers, staff, co-workers, and management
• Demonstrated leadership ability; ability to lead by example
• High integrity and honesty
• High Work Ethic, passion, and commitment
• Ability to work full time hours to manage the operation, including weekdays, weekends, and holidays
• Demonstrated coaching and development skills
• Ability to train and delegate
• Follow through and dependability
• Adherence and modeling of all MCA policies and procedures
• Knowledge and commitment to safety and food sanitation
• Health Department approved Food Handler Manager Certification