Starbird Chicken - Assistant General Manager San Francisco International Airport

Retail and Dining Positions•South San Francisco, CA

12d•Onsite

About The Position

The Assistant General Manager at Starbird Chicken, San Francisco International Airport, supports restaurant people development, guest service, operational excellence, financial performance, and compliance. The role involves mentoring and coaching team members, building workforce engagement and candidate pipelines, ensuring required training and performance reviews are completed, and holding staff accountable to company and brand standards. The position oversees restaurant service and operating systems, addresses guest complaints, maintains cleanliness and food presentation, monitors food safety and HACCP practices, and ensures opening, closing, and administrative procedures are completed accurately. It also drives sales and profitability by reviewing financial results, controlling labor and food costs, managing purchasing and inventory-related expenses, and protecting company assets. The Assistant General Manager must be comfortable with restaurant hardware and software systems, adapt to changing conditions, communicate effectively, and support a safe, compliant workplace. The position requires 2–5 years of full-service restaurant experience. The employee must obtain and maintain a current ServSafe Food Manager certification within six months of hire or promotion. A Bachelor of Science degree in hotel or restaurant management is desirable, though practical experience and education may be considered as an alternative. The role involves various shifts in a 7/365 environment, with scheduling determined by business needs. Salary range: $75,000–$80,000.

Requirements

2–5 years of experience in a full-service restaurant.
Obtain and maintain current ServSafe Food Manager certification within six months of hire or promotion.
Proficiency in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and report preparation.
Proficiency in reading, writing, Microsoft Office Suite, and mathematics.
Ability to work various shifts in a team-oriented 7/365 environment; schedule is determined by business needs.
Ability to lift at least 25 pounds and perform essential duties including standing, bending, reaching, climbing a ladder, and walking long distances.
Ability to stand for long periods and work in an environment with varying temperatures.
Ability to sustain performance under stress, including tight deadlines and detailed questioning.
Strong communication, interpersonal, teamwork, leadership, coaching, and problem-solving skills; ability to learn quickly and work in a dynamic, fast-paced environment.

Nice To Haves

Bachelor of Science degree in hotel or restaurant management; a combination of practical experience and education may be considered as an alternative.

Responsibilities

Inspire, mentor, coach, and develop team members; build bench strength and support advancement for high performers.
Recruit and screen candidates using approved interview guides.
Ensure direct reports complete compliance and brand-specific training on time.
Set performance goals, provide ongoing feedback, and complete evaluations and coaching promptly.
Promote associate engagement, listen to staff, and hold regular meetings to assess morale.
Ensure positive guest service, investigate food-quality and service complaints, and respond with a resolution within 24 hours.
Take appropriate action to turn dissatisfied guests into returning guests and model expected service behaviors.
Maintain restaurant cleanliness, food quality and presentation, and dress-code standards; remain visible and accessible to staff, guests, and airport partners.
Monitor team and operational-system performance and make adjustments as needed.
Promote a safe and healthy environment and ensure HACCP and sanitation practices are followed.
Ensure consistent food preparation and service quality and enforce opening and closing checklists.
Verify nightly, weekly, and monthly closing procedures, paperwork, time adjustments, voucher records, and invoice data entry.
Analyze financial data and take action to maintain sales and profitability.
Prepare schedules to support sales and guest satisfaction and achieve labor and payroll goals.
Oversee food and beverage purchasing, quality, cost controls, recipes, and portion standards.
Monitor supply purchases, utility usage, and other expenditures to support profitability.
Complete personnel and payroll administration accurately, on time, and in accordance with company procedures.
Maintain security and loss-prevention procedures and a safe environment; complete accident reports promptly when needed.
Review financial information with the management team and help achieve cost and budget goals.
Use inventory, purchasing, forecasting, scheduling, timekeeping, email, and electronic filing systems effectively.
Adapt to changing circumstances, solve problems, and collaborate to improve departmental performance.
Work efficiently, delegate and empower others, and ensure compliance with operational standards, company policies, and applicable laws and ordinances.
Communicate clearly with varied audiences, remain open to feedback, and provide accessible leadership, direction, and motivation.