Restaurant Operations Leader

Concessions International; Arlington (VA); On-site; USD 52,000 - 68,000; Full time

Job summary

Concessions International is seeking a hands-on operations leader to manage day-to-day restaurant unit performance at an airport location. You will monitor cost, revenue, labor, and inventory while ensuring food quality and regulatory compliance.

You will supervise staff, conduct performance reviews, coach, and train associates, and work with maintenance on equipment. A high school diploma and leadership experience in food service are required, plus ServSafe/alcohol certification.

Qualifications

• High school diploma required; technical program preferred in restaurant management/food service.
• Minimum of 3 years in restaurant/food service with 2 years of leadership experience.
• Must be able to obtain alcohol awareness and ServSafe Food Safety certification.
• Knowledge of restaurant operations; ability to read P&L and sales reports; strong interpersonal skills.

Responsibilities

• Manage day-to-day operations by monitoring cost, revenue, labor and inventory control, and quality of products and services.
• Supervise unit employees; assign duties and ensure areas are cleaned and maintained.
• Maintain quality control records and enforce loss prevention policies and procedures.
• Ensure compliance with company, brand/franchise standards and regulatory requirements.
• Operate the unit in accordance with airport requirements and oversee associate relations and performance reviews.
• Assist with recruiting, selecting, promotions and training of associates; support maintenance staff for equipment.

Skills

Leadership

Customer service awareness

Interpersonal skills

Food safety knowledge

Communication

Education

High School Diploma

Technical school program in restaurant management/food service

Job description

Concessions International is seeking a hands-on operations leader to manage day-to-day restaurant unit performance at an airport location. You will monitor cost, revenue, labor, and inventory while ensuring food quality and regulatory compliance.

You will supervise staff, conduct performance reviews, coach, and train associates, and work with maintenance on equipment. A high school diploma and leadership experience in food service are required, plus ServSafe/alcohol certification.