Airline Lounges Food Operations Manager

Sodexo Careers•Chicago, IL

4d•Onsite

About The Position

Sodexo Live!'s Airport Lounge Segment has an exciting opportunity for a Food Operations Manager at Chicago Midway Airport (MDW). An oasis away from the airport hustle, our airport lounges have become synonymous for comfort and elegance at major airports throughout the world. The Food Operations Manager will have oversight of food and beverage program, including food prep/cooks, bartenders, and food attendants. As Food and Beverage Production Manager, you will be responsible for the club(s)/lounge operations including, culinary standards ordering product, inventory, food and beverage (bar) program training, and financial reporting. The ideal candidate will have prior experience with culinary training, monitoring service and complying with Sodexo and our airline client's standards of service. Oversight for both bar and back of house. We are seeking individuals with strong communication skills, flexibility and adaptability in a fast and frequently changing environment. Great opportunity for a hospitality-minded individual looking to grow their career.

Requirements

2-3 years previous food, beverage and culinary experience within hotels, restaurants or similar upscale hospitality venue.
GM level experience at the QSR and Fast Food level will be considered.
A proven background in bartending and/or bar management.
Proficient with Microsoft Office suite of programs including Word, Excel.
Associate's Degree or equivalent experience
2 years minimum management experience
1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Nice To Haves

Previous experience with culinary training.
Monitoring service and complying with Sodexo and our airline client's standards of service.
Strong communication skills.
Flexibility and adaptability in a fast and frequently changing environment.

Responsibilities

Have oversight of daily food operations and deliver a high-quality product.
Achieve company and client financial targets and goals.
Utilize Food Management systems for menu development, ordering and inventory.
Provide the highest quality of service.
Taste products, read menus, estimate food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
Comply with all company safety, risk management, and HACCP policies and procedures.