Manager

OTG•Philadelphia, PA

5d•$60,000 - $65,000•Onsite

About The Position

The OTG (FOH) Manager oversees day-to-day operations across an allocated area of OTG concepts at Philadelphia International Airport, including retail, quick-service, and full-service restaurants. The Manager leads front-of-house hourly Crewmembers, such as Servers, Bartenders, and Cashiers, and is responsible for operational excellence, high service standards, guest satisfaction, budgets, and health and safety standards. The role includes managing staffing and schedules, ensuring food and beverage quality and presentation meet OTG standards, and onboarding and training new hourly Crewmembers. The Manager maintains a positive work environment, follows company safety policies and applicable laws, handles corrective actions related to Coyle and NSF audits, and uses the Crewmember Handbook and CBA to understand and consistently communicate OTG policies and procedures. The position requires varied hours and days, including nights, weekends, holidays, and inclement weather conditions.

Requirements

Minimum of 3 to 5 years of leadership experience in full-service restaurants or retail.
Proficiency with P&L analysis, budgeting, and forecasting.
Excellent verbal and written communication skills.
Proficiency with Microsoft Suite.
Must be able to work varied hours and days, including nights, weekends, holidays, and during inclement weather conditions.

Nice To Haves

Degree in hospitality preferred.
Multi-unit experience is a plus.

Responsibilities

Oversee daily operations for an allocated area of OTG retail, quick-service, and full-service restaurant concepts.
Ensure food and beverage products meet OTG quality and presentation standards.
Manage scheduling and staffing to maintain optimal service levels.
Ensure successful onboarding and training plans for new hourly Crewmembers.
Maintain a positive work environment for Crewmembers.
Provide a workplace free from hazards by following company safety policies and applicable workplace laws and regulations.
Implement corrective actions for Coyle and NSF audits.
Use the Crewmember Handbook and CBA to understand OTG policies and procedures and communicate them consistently.
Lead front-of-house hourly Crewmembers, including Servers, Bartenders, and Cashiers, and support high service standards and guest satisfaction.