Reports to: General Manager
Manage all areas of the multi-unit restaurant operations within an Airport, including training and retaining an excellent staff, delivering outstanding hospitality, food cost, labor cost, shared P&L responsibility, running shifts, teaching and learning, sanitation, safety and cleanliness, adherence to all company policies and procedures.
RESPONSIBILITIES Develop guest partnerships and grow the brand and business within the airport. Communicate & train all aspects of SSP company programs, brand programs and standards to management and hourly teams. Work with corporate support team to ensure that the facilitation and installation of equipment meets standards and the needs of our programs. Train teams on proper product preparation, guest service techniques, and daily equipment maintenance procedures, as well as brand identity and standards. Conduct routine internal quality assessment audits and complete detailed written assessments to help determine preparedness of location and concurrence with brand standards and programs. Responsible for financial controls, personnel management, facilities, marketing, food preparation and quality, and general business operations. Drive team in the areas of new product introductions and promotional programs; help to guide implementation of these items and provide training accordingly. Identify potential or existing operational problems and initiate, develop, and implement appropriate solutions and measure results. Communicate company policies with Assistant Managers and hourly team members through written and oral communication in a timely and effective manner. Perform and demonstrate all operational duties, including production of all products on the brand menus. Ability to learn, transfer learning, train and hold managers and shift supervisors accountable for knowing, demonstrating and effectively utilizing systems, tools, processes, and equipment which enable guest loyalty and increased profitability. Communicate company policies with operators and internal team members through written and oral communication in a timely and effective manner. Sets and reviews objectives for all managers and team members. Ensures annual performance appraisals are completed for all management and staff in the Unit(s). Develops productive local Client Relationships (e.g. with Airport Management). Monitors effective Merchandising of products at all times, great displays that reflect plan-o-grams and good levels of availability. Implements production planning to drive down waste costs (where applicable)
REQUIRED SKILLS & KNOWLEDGE Qualified candidates must have 5-7 years of increasingly responsible restaurant/food service management experience (direct P&L responsibility for multi-unit operations) and/or franchise operations management; or an equivalent combination of education and experience. Aptitude to monitor and control labor costs in both dollar and percentage terms. Three (3) or more years proficiency with MS Office Suite applications including MS Word, Excel, and PowerPoint. Exceptional interpersonal skills and be able to interface effectively with all levels of management in the field and at the SSP corporate offices. Ability to effectively influence through knowledge, relationship management, and trust. Ability to partner with a diverse group of stakeholders. Ability to conduct gap analysis “between desired and current state” of expressed goals, based on business planning, knowledge of basic business operations, employee satisfaction, consumer satisfaction, and marketing effectiveness. Excellent written and verbal communication, including delivering presentations at public meetings. Effective organizational maturity to prioritize daily, weekly, monthly and yearly activities.