Restaurant Operations Manager

Concessions International; Sterling (VA); On-site; USD 55,000 - 75,000; Full time

Job summary

Concessions International seeks a restaurant operations supervisor for an airport unit to ensure superior guest service. You will monitor costs, revenue, labor, inventory, and quality; lead staff; enforce safety and sanitation; train and coach employees; and uphold brand standards.

Must have high school diploma, 3+ years in restaurant/food service with 2 years leadership, and be able to obtain ServSafe/alcohol awareness certification. Strong interpersonal skills required.

Qualifications

• High school diploma is required.
• Technical school or company training in restaurant management is highly preferred.
• Minimum 3 years in restaurant/food service with 2 years of leadership experience.
• Must obtain alcohol awareness and ServSafe certification when applicable.

Responsibilities

• Monitor unit costs, revenue, labor and inventory control and product quality.
• Supervise staff; assign duties and ensure areas are clean and maintained.
• Maintain quality control records, QA, loss prevention, and cleaning programs.
• Ensure compliance with brand standards and applicable regulatory agencies.
• Operate unit in line with airport requirements and monitor activity levels.
• Communicate effectively and manage associate relations and performance reviews.
• Assist with recruiting, promotion and training of associates as needed.
• Coordinate with maintenance to inspect, maintain, and replace equipment.
• Follow food safety and hygiene practices and workplace safety standards.
• Perform other duties as assigned.

Skills

Interpersonal skills

Leadership

Communication

Training ability

Education

High school diploma

Technical school / restaurant management training

3+ years in restaurant/food service with 2 years leadership

Job description

Concessions International seeks a restaurant operations supervisor for an airport unit to ensure superior guest service. You will monitor costs, revenue, labor, inventory, and quality; lead staff; enforce safety and sanitation; train and coach employees; and uphold brand standards.

Must have high school diploma, 3+ years in restaurant/food service with 2 years leadership, and be able to obtain ServSafe/alcohol awareness certification. Strong interpersonal skills required.