Multi-Unit F&B Manager I

Dufry Careers • VA

108d • $80,771 - $98,720

About The Position

The purpose of the F&B Multi-Unit Manager I role is to act as an intermediary position for the location’s Senior/Director of Operations within a geographically recognized section or subsection of a branch or zone. The F&B Multi Unit Manager I ensures that all of the restaurants within the assigned Terminal/Concourse/zone are clean, staffed, open for business, and operating to high operational and financial standards by holding assigned General Manager(s) accountable. The F&B Multi Unit Manager I uses broad discretion and judgement to make great leadership decisions.

Requirements

• Documented and demonstrated experience managing the types of restaurants (QSR, Casual Dine, Full Service, similar complexity, Union and Non-Union, etc.) within the zone.
• Concurrent multi-unit, multi-concept management experience for a minimum of 3 years with underlying overall restaurant experience of 8-10 years.
• Graduation from a Food Service Management or Culinary program may substitute for a portion of the time-based experience requirement.
• Demonstrates team management, delegation and issue resolution skills.
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents.

Responsibilities

• Ensures all GMs and staff recognize the importance of preparing each of the zone’s restaurants for next-day opening, holding GMs accountable for executing all closing and opening checklist/requirements.
• Responsible for scheduling managers to ensure the zone has a leader-decision maker on site during all hours of operations.
• Provides restaurant staff with consistent support, coaching and encouragement necessary to achieve business goals.
• Ensures company and branch diversity and inclusion philosophy is understood and actively executed within the restaurants in the zone.
• Interviews candidates for key jobs, makes hiring, termination, advancement, promotion or any other status change decisions for associates within the zone.
• Holds GMs accountable for on-boarding and off-boarding of all restaurant associates.
• Reads and understands financial and operational data and reports to monitor progress towards zone goals.
• Regularly meets and collaborates with the DO/SrDO about issues, decisions, people, and strategy.
• Supports company recognition initiatives and develops and implements plans that will motivate and recognize restaurant staff for their contributions and performance.
• Engages with Ops Controller and DO/SDO on financial decisions and enacting needed controls.
• Ensures daily orders are prepared and units are stocked with appropriate levels of product.
• Ensures restaurants receive goods, process invoices, contact vendors for supply chain issues/product availability.
• Assesses skill levels of restaurant associates and conducts and coordinates on-the-job and other training/education activities as necessary.
• Manages the day-to-day activities of associates within a zone.
• Maintains an in-depth understanding of all federal, state, and local sanitary, safety, and health standards.

Benefits

• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick)
• Holiday pay
• Meal and Transportation Benefits
• 401(k) retirement plan with company match
• Company paid life insurance
• Tuition reimbursement
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn a bonus

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Bachelor's degree
• Number of Employees: 5,001-10,000 employees