About this role
Role Overview
- Act as an intermediary for the location’s Senior/Director of Operations
- Ensure all restaurants within the assigned Terminal/Concourse/zone are clean, staffed, open for business, and operating to high standards
- Schedule managers to ensure a leader-decision maker on site during all hours of operations
- Provide restaurant staff with consistent support, coaching and encouragement
- Reads and understands financial and operational data to monitor progress towards zone goals
- Engage with Ops Controller and DO/SDO on financial decisions and enact needed controls
Requirements
- Documented and demonstrated experience managing QSR, Casual Dine, Full Service types of restaurants within the zone
- Minimum of 3 years concurrent multi-unit, multi-concept management experience for a small zone
- Minimum of 5 years underlying overall restaurant experience for a large zone
- Graduation from a Food Service Management or Culinary program may substitute for a portion of the time-based experience requirement
- Demonstrates team management, delegation and issue resolution skills
- Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, understands menus and brand standards.
Benefits
- 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