Manager - SFO San Francisco International Airport

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

Avantages offerts par ce poste

Health, Dental, Vision benefits

Life Insurance

LTD and STD

401K

Paid vacation and sick days

Résumé du poste

Master Concessionair, LLC seeks an experienced Manager to oversee restaurant operations across multiple locations, including bars, fast food areas, markets, and coffee shops. The role supports the GM in daily activities, staffing, and adherence to brand standards.

The position emphasizes strong leadership, exceptional guest service, and effective cost control, with focus on safety, sanitation, and performance management of supervisors and crew.

Qualifications

• Bachelor- or associate-level hospitality/business/culinary training with proven supervisory skills.
• Experience in managing front-of-house and back-of-house operations preferred.
• Strong verbal and written communication, coaching, and conflict-resolution abilities.

Responsabilités

• Assist the GM in day-to-day restaurant operations including BOH/FOH staffing and training.
• Monitor staffing levels, schedule staff, and manage labor costs within budgets.
• Maintain safety, sanitation, and quality standards; handle guest complaints effectively.
• Lead staff development, performance reviews, and disciplinary actions as required.
• Ensure compliance with MCA policies, health regulations, and brand standards.

Connaissances

Leadership

Communication

Staff development

Coaching

Formation

Associate degree or equivalent in Hospitality/Business/Culinary Arts

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