Shift Manager II

HMSHost; Denver (CO); On-site; USD 45,000 - 65,000; Full time

Job summary

A leading company in the restaurant industry seeks a Manager II at Denver International Airport. The role involves supervising staff, ensuring compliance with operational standards, and fostering a positive dining experience. Ideal candidates will possess extensive experience in food and beverage management, alongside crucial supervisory skills.

Benefits

Health, dental, and vision insurance

Generous paid time off

401(k) retirement plan with company match

Tuition reimbursement

Employee assistance program

Qualifications

• Minimum 4 years food and beverage, cash handling, and customer service experience.
• Minimum 2 years supervisory experience in a restaurant or kitchen.
• Ability to converse comfortably with customers.

Responsibilities

• Assist GM/AGM in supervising daily activities of restaurant staff.
• Ensure compliance with health and safety standards.
• Complete operational checklists and procedures.

Skills

Customer service

Food and beverage knowledge

Cash handling

Supervisory skills

Job description

With a career at HMSHost, you really benefit! We Offer

• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick)
• Holiday pay
• Meal and Transportation Benefits
• *401(k) retirement plan with company match
• *Company paid life insurance
• *Tuition reimbursement
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn a bonus

*Benefits may vary by position so ask your recruiter for details.

Airport Location: Denver International Airport

Purpose:

The purpose of the Manager II (MGRII) position is to assist Branch management in executing complex QSR or Casual Dine or similar restaurant management operations. The MGRII ensures the restaurant is clean, ready for business, staffed, and operates to high operational standards. The MGRII uses prescribed policies and procedures to make management decisions.

Essential Functions:

1. Completes opening, daily and closing procedures/checklists in accordance with company policies/procedures
2. Assists the GM/AGM in managing by supervising day-to-day activities of associates within a defined group of restaurants or points-of-sale
3. Ensures compliance with all company adult beverage policies, and ensures all restaurant staff understand and follow AB procedures
4. Participates in the interview process, provides input in hiring, recommends termination, advancement, promotion or any other status change to the GM for associates within the unit
5. Assigns work tasks and activities, participates in preparing schedules, and ensures that all shifts are covered
6. Actively ensures all associates take mandated rest breaks and meal periods
7. Ensures display areas are clean, stocked, and visually appealing
8. Ensures all equipment is in good working order
9. Operates cash register and voids transactions as needed while following all HMSHost cash handling policies and procedures, maintaining proper security of cash at all times
10. Monitors compliance with wellness and safety procedures, builds awareness, and reports safety concerns to the GM
11. Performs all Health and Safety activities as specified in the Manager’s Guide to Associate Health and Safety
12. Places orders for units, receives goods, processes invoices
13. Ensures current contact information for all associates is maintained

Requirements:

1. Ability to work shifts during various operating days and hours, including opening, busy day parts, and closing shifts
2. Knowledge of applicable sanitary, safety, and health standards, and procedures to comply with HACCP standards

Reporting relationship and other information:

• The MGRII position is a Non-Exempt position under the Fair Labor Standards Act
• Typically reports to the General Manager, Director of Operations, or an intermediate F&B Multi Unit Manager II
• Expected to work a varied and rotating schedule, including opening, busy, and closing shifts

Minimum Qualifications, Knowledge, Skills, and Work Environment:

• Minimum of 4 years of food and beverage, cash handling, and customer service experience
• Minimum of 2 years supervisory or lead experience in a Casual Dine restaurant or production kitchen
• Ability to speak, read, and comprehend instructions, policies, and converse comfortably with customers

Equal Opportunity Employer (EOE): Minority/Female/Disabled/Veteran (M/F/D/V). Drug-Free Workplace (DFW).

Source: HMSHost