Manager FOH-BOH Restaurant - Orlando International Airport

Master Concessionair•Orlando, FL

2d•$55,000 - $60,000•Onsite

About The Position

The MCA Manager assists the General Manager with day-to-day restaurant operations at a restaurant inside Orlando International Airport. The role covers front- and back-of-house operations and requires bar experience and full operational experience. The manager may be assigned a specialty focus, such as bar, market, or commissary management, with duties that can include inventory counts, ordering, and scheduling. The manager supports hiring, staffing, employee and supervisor training and development, performance documentation, food quality and presentation, sanitation, safety, customer service, and tracking revenues and cash accounts. The role is accountable for labor costs, budgets, projections, and food and beverage costs, and works closely with the General Manager to maintain a smooth operation. The position requires full-time availability, including weekdays, weekends, and holidays.

Requirements

Associate degree or equivalent in Hospitality, Business, or Culinary Arts.
At least 3 years of supervisory or assistant manager experience.
Full-service restaurant and bar operational experience.
Knowledge of marketing techniques and their impact on business results.
Experience in guest relations, negotiations, and complaint handling.
Excellent verbal and written communication skills.
Commitment to serving customers, staff, coworkers, and management.
Demonstrated leadership ability and ability to lead by example.
High integrity and honesty.
Strong work ethic, passion, and commitment.
Availability to work full-time hours, including weekdays, weekends, and holidays.
Demonstrated coaching and employee-development skills.
Ability to train and delegate.
Follow-through and dependability.
Ability to adhere to and model MCA policies and procedures.
Knowledge of and commitment to safety and food sanitation.
Health Department-approved Food Handler Manager Certification.

Nice To Haves

Preferably, at least 3 years of supervisory or assistant manager experience in full-service restaurants.

Responsibilities

Follow MCA and brand operating procedures and ensure supervisors and employees follow them.
Attend and contribute to management meetings as required.
Schedule and lead regular pre-shift and post-shift meetings and communicate information to staff.
Ensure supervisor and employee duties and assignments are completed in a timely manner.
Record deliveries and receive and reconcile inventory with purchase orders.
Ensure food, beverages, and bakery items are in stock, correctly displayed, and stored at appropriate temperatures.
Complete daily reports and documentation accurately.
Suggest and implement strategies to increase revenue.
Ensure cash payments are received, recorded, and receipted; complete end-of-night reporting; balance cash items daily; and oversee register, deposit, and safe cash handling.
Maintain cleanliness in the restaurant, market, and bar, and ensure storerooms and loading areas are clean and organized.
Document waste, transfers, promotional stock, breakages, and spillages.
Oversee orientation, training, development, and performance management of supervisors and crew.
Assist staff during busy periods.
Prepare weekly staff schedules, distribute hours fairly, use cost-effective staffing, and remain within the staffing budget.
Assess employee and supervisor strengths and career-development needs.
Ensure staff are punctual and dressed appropriately.
Meet with underperforming employees or supervisors to discuss and document areas for improvement.
Record all accidents, injuries, and illnesses using the appropriate reporting procedures.
Ensure regular menu briefings and quizzes are conducted with staff.
Work and communicate closely with the General Manager to support smooth operations.
Ensure work complies with health and safety regulations; conduct and document safety inspections and shortfalls.
Communicate staff performance issues and training and development needs to the General Manager.
Maintain a high level of guest service and handle complaints efficiently and courteously; communicate service and guest issues to the General Manager.
Perform other duties as directed by the General Manager.
Maintain accountability for labor costs, budgets, and projections, and meet food and beverage cost standards.
Handle front- and back-of-house repairs, light bulb replacement, general organization, and cleanliness.