Manager - SFO San Francisco International Airport

Master Concessionair•San Francisco, CA

7d•$70,304 - $70,304•Onsite

About The Position

The Manager assists the General Manager with day-to-day operations at restaurants, bars, fast-food locations, markets, and coffee shops at San Francisco International Airport. Responsibilities span front- and back-of-house hiring and staffing, employee and supervisor training and development, performance documentation, adherence to company and brand procedures, food quality and presentation, sanitation, safety, customer service, revenue tracking, and cash accountability. The Manager is expected to lead by example, solve problems, make informed decisions, and manage staff and time effectively. Specialty responsibilities may be assigned, such as managing a bar, market, commissary, or another area designated by the brand, General Manager, or Director of Operations. These focus areas may include inventory counts, ordering, and scheduling. The role is accountable for labor costs, budgets, projections, and food and beverage costs, and 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 experience preferred.
Knowledge of marketing techniques and their effect 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

Full-service restaurant supervisory or assistant manager experience.

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 share communications with staff.
Ensure supervisors’ and employees’ duties and assignments are completed promptly.
Record deliveries and receive and reconcile inventory against purchase orders.
Ensure food, beverages, and bakery items are in stock, displayed correctly, and stored at appropriate temperatures.
Complete daily reporting and documentation in accordance with MCA and brand procedures.
Suggest and implement strategies to increase revenue.
Ensure cash payments are received and recorded, receipts are provided, transactions are reported accurately, and cash is balanced and accounted for daily.
Manage cash handling for registers, deposits, and the safe.
Maintain cleanliness throughout the restaurant, market, and bar.
Document waste, transfers, promotional stock, breakages, and spillages.
Oversee employee orientation, training, development, and performance management.
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 improvement needs.
Record 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.
Regularly communicate staff performance, training, and development needs to the General Manager.
Maintain high service standards for guests, handle complaints courteously and efficiently, and communicate guest or service issues to the General Manager.
Perform other duties as directed by the General Manager.
Maintain accountability for labor costs, budgets, and projections, and manage food and beverage costs to budgetary standards.
Handle front- and back-of-house repairs, light bulb replacement, general organization, and cleanliness.
Conduct safety inspections and document results and deficiencies.
Keep storerooms and loading areas clean and organized.