Unit General Manager I F&B

Areas USA, Inc; Atlanta (GA); On-site; USD 90,000 - 120,000; Full time

Job summary

Areas USA, Inc. seeks a Unit General Manager I for Food & Beverage at our airport operations in Atlanta.

You will lead and oversee all facets of the F&B operations, drive exceptional results, uphold company culture, and manage key client relationships to deliver premium service and a best-in-class work environment. You will mentor the management team, ensure sanitation, safety, and liquor compliance, forecast labor, supervise shifts, and coordinate with vendors.

Qualifications

• High School Diploma or equivalent required.
• 2+ years restaurant management experience.
• Strong customer service and communication skills.
• Ability to organize shift-level tasks.
• Ability to work with a diverse workforce.
• Familiarity with inventory management basics.
• Knowledge of sales, labor costs, and food costs.
• Ability to work under pressure; flexible weekends/holidays.

Responsibilities

• Oversee airport operations and maintain premium guest service.
• Lead and develop management team to achieve operational excellence.
• Ensure sanitation, safety, and liquor compliance.
• Forecast labor and manage staff schedules.
• Monitor inventory and coordinate deliveries.
• Oversee opening/closing procedures and security standards.
• Provide feedback on team performance and training.
• Collaborate with vendors and internal stakeholders as needed.

Skills

Restaurant leadership

Customer service

Shift organization

Communication

Team motivation

Inventory management

Sales awareness

Working under pressure

Diversity collaboration

Business basics

Flexible scheduling

Education

High School Diploma or equivalent

Job description

Job Title: Unit General Manager I F&BDepartment: OperationsReports To: Senior Leadership (Site General Manager, Director of Operations, Plaza Director)Status: ExemptDate: May 2025Salary:Broad Responsibilities:Lead and oversee all aspects of airport operations business by driving exceptional results, establishingand maintaining company culture, and managing key client relationships. Hold full accountability forachieving financial, operational, and guest service objectives while creating and sustaining a best-in-classwork environment. Develop and implement strategic training initiatives and provide leadership to allpersonnel to ensure consistent delivery of premium service that exceeds Food and Beverage standardsand company policies and procedures. Direct and mentor the management team to achieve operationalexcellence and foster professional growth.Main Duties & Responsibilities:1. Follow all policies, procedures, standards, specifications, guidelines, and training programs.2. Oversee food usage and verify and oversees reconciliation process for deliveries.3. Resolve immediate customer concerns about food quality or service following companystandards.4. Maintain sanitation standards throughout shifts and complete required documentation.5. Supervise staff during shifts to ensure health and safety standards and liquor regulations (whereapplicable) are followed according to state and local guidelines.6. Complete shift-related paperwork, including forms and reports in a timely manner.7. Monitor and report supply levels for tableware, cooking utensils and cleaning items.8. Report maintenance and repair needs for equipment and facilities.9. Execute opening and closing procedures and maintain security standards.10. Provide feedback on team member performance.11. Make employment and termination recommendation consistent with company guidelines12. Monitor staff compliance with company dress code guidelines.13. Assist with on-the-job training for new team members.14. Monitor food preparation and methods to ensure compliance with brand and companyspecification and standards.15. Forecast labor and staff schedule appropriately as business dictates in compliance with CBS ifapplicable.16. Responsible for onboarding and continued development of associates assigned to their concept.17. Perform any other duties as assigned by supervisorSkills and Qualifications1. High School Diploma or equivalent required.2. 2+ years restaurant management.3. Basic communication skills.4. Ability to organize shift-level tasks.5. Strong customer service skills.6. Understanding of basic business patterns.7. Ability to work effectively with a diverse workforce.8. Familiarity with inventory management basics.9. Emerging leadership ability and team motivation skills.10. Basic understanding of sales, labor costs, and food costs.11. Ability to work under pressure.12. Able to work a flexible work schedule including weekends and holidays.Physical Demands:The physical demands described here are representative of those that must be met by an associateto successfully perform the essential functions of this job. Reasonable accommodations may bemade to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the associate is regularly required to stand for long periods oftime, use hands and fingers, communicate verbally, and hear. The associate is frequently required toreach with hands and arms, climb, balance, taste, and smell. The associate is also occasionallyrequired to walk, stoop, kneel, crouch, crawl, and either lift or move up to 35 pounds. Specific visionabilities required by this job include close vision, distance vision, color vision, peripheral vision, depthperception, and the ability to focus.EEOC Statement:We are an equal opportunity employer committed to building a diverse team and fostering an inclusive environment where employees feel empowered to bring their authentic selves to work. We welcome applications from all qualified candidates regardless of race, color, religion, gender identity, sexual orientation, national origin, age, disability status, or veteran status.