About this role
Role Overview
- Act as an intermediary position for the location’s Senior/Director of Operations
- Ensure restaurants within the assigned Terminal/Concourse/zone are clean, staffed, open for business, and operating to high standards
- Responsible for scheduling managers to ensure there is a leader on site during all hours of operations
- Ensure company and branch diversity and inclusion philosophy is understood
- Conduct interviews and make hiring and status change decisions for associates
- Monitor progress toward zone goals and assign associates to meet objectives
- Collaborate with DO/SrDO about issues, decisions, people, and strategy
- Engage with Ops Controller and DO/SDO on financial decisions
Requirements
- Documented and demonstrated experience managing the types of restaurants (QSR, Casual Dine, Full Service, similar complexity, Union and Non-Union, etc.)
- Generally, concurrent multi-unit, multi-concept management experience for a minimum of 3 years
- Overall restaurant experience of 8-10 years is necessary for success in a small zone
- Graduation from a Food Service Management or Culinary program may substitute for a portion of the time based experience
- Demonstrates team management, delegation and issue resolution skills
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