Unit Manager - Shake Shack - Atlanta Airport

Concessions International; Atlanta (GA); On-site; USD 65,000 - 90,000; Full time

Job summary

Concessions International is seeking a General Manager to lead daily restaurant operations in Atlanta, ensuring superior guest service, cost and inventory control, and staff development. You will supervise managers, analyze financials, and maintain quality and safety standards in a fast-paced environment.

The ideal candidate has hospitality management experience, strong interpersonal skills, and a track record of coaching teams to achieve budget targets.

Qualifications

• Bachelor’s degree in hospitality management, business, or similar program.
• Graduation from a recognized culinary institute is acceptable.
• 3–5 years of related experience in restaurant management.
• Must obtain alcohol awareness and ServSafe certification.

Responsibilities

• Manages day-to-day operations of the unit’s performance, cost, revenue, labor and inventory control.
• Supervises Assistant Managers and associates; assigns duties and ensures proper staffing.
• Reviews unit’s P&L and reports; provides analysis to management.
• Maintains quality control records, loss prevention policies, and cleaning programs.
• Ensures compliance with company, brand/concept, franchise standards and regulatory agencies.
• Manages recruitment, promotions, and other associate status changes.
• Maintains effective communication and positive associate relations; handles performance reviews and discipline.
• Responsible for training and development of staff to deliver superior guest service.
• Operates unit in compliance with airport requirements and monitors volume and activities.
• Works with maintenance staff to inspect, maintain, and replace equipment and fixtures.
• Follows safe food handling, hygiene practices and workplace safety standards.

Skills

Exceptional interpersonal skills

P&L analysis

Staff training and motivation

Education

Bachelor’s degree in hospitality management, business, or similar program

Graduation from a recognized culinary institute

3–5 years of related experience in restaurant management

ServSafe Food Safety certification or ability to obtain

Job description

Purpose Of Position

Manages the operation to deliver Superior Guest Service by performing the following duties: manages the day-to-day operations of the unit’s performance, cost, revenue, labor and inventory control, quality of products and services. Manages employee relations, coaching and counseling, training and development. Manages quality of product to ensure compliance with company, franchise, brand/concept, and regulatory agency requirements.

Essential Duties/Responsibilities

• Manages the day-to-day operations of the unit’s performance, cost, revenue, labor and inventory control, quality of products and services.
• Supervises the activities of Assistant Managers and associates by assigning duties and ensuring that the unit is opened and staffed appropriately.
• Manages and reviews unit’s P & L statements to ensure budgetary targets are achieved. Reviews other required reports and operating data. Provides analysis to management as needed.
• Manages all quality control records, including quality assurance and loss prevention policies and procedures and cleaning programs.
• Ensures compliance with company and brand/concept, and/or franchise standards of operating procedures, as well as applicable regulatory agencies.
• Manages recruitment, selection, promotion and other associate status changes.
• Maintains effective communication and positive associate relations by ensuring all duties are performed in a timely and professional manner to include: performance reviews, progressive discipline, resolving employee relations, and managing incentive programs.
• Responsible for the proper training and development of staff and supports associates to ensure delivery of superior guest service.
• Operates unit in compliance with airport requirements and maintains awareness of volume and activities.
• Works with maintenance staff to inspect, maintain, and replace equipment and fixtures when necessary.
• Follows and monitors safe food handling, proper hygiene practices and workplace safety standards for operating a unit.

Decision-Making Authority

Position makes operating decisions with respect to assigned unit. Decisions regarding menus, operating processes, pricing, etc. are to be reviewed with next level management and/or the GM.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/ Previous Experience

Bachelor’s degree in hospitality management, business, or similar program; or graduation from a recognized culinary institute; or 3-5 years of related experience in restaurant management; or an equivalent of education and experience. Must be able to obtain alcohol awareness and/or ServSafe Food Safety certification.

Knowledge of a food/beverage-based business model. Ability to analyze P&L and sales reports and take appropriate action. Ability to select, train, and motivate associates. Exceptional interpersonal skills.

Language Skills

Ability to read, write and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers, co-workers and staff.

Mathematical Skills

Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.

Reasoning Ability

Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate in verbal and written forms, and visually navigate through the unit.

While performing the duties of this job, the employee is regularly required to continuously stand and walk. Use hands for lifting and carrying (0-30lbs.) including frequent reaching, grasping, pushing and pulling; and stooping and bending.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.