Restaurant FOH - BOH Manager - 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 restaurants inside Orlando International Airport. The role covers front- and back-of-house operations, including hiring, staffing, supervisor and employee development, training, performance documentation, food quality and presentation, sanitation, safety, revenue and cash-account tracking, and customer service. The manager is expected to lead by example, solve problems, make informed decisions, and manage employees and time effectively. Specialty assignments may include Bar Manager, Market Manager, Commissary Manager, or another focus area designated by the brand, General Manager, or Director of Operations. These assignments may involve inventory counts, ordering, and scheduling. The manager maintains accountability for labor costs, budgets, projections, and food and beverage costs, and works closely with the General Manager to support smooth operations.

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 is preferred.
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, co-workers, and management.
Demonstrated leadership ability and ability to lead by example.
High integrity and honesty.
Strong work ethic, passion, and commitment.
Ability 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 shift 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 on time.
Record deliveries and receive and reconcile inventories against purchase orders.
Ensure food, beverages, and bakery items are stocked; display items correctly; and store perishables at appropriate temperatures.
Complete daily reporting and documentation required by MCA and brand procedures.
Suggest and implement strategies to increase revenue.
Ensure cash payments are received and recorded, receipts are provided, end-of-night reports are completed, and cash items are balanced and accounted for daily.
Oversee cash handling for registers, deposits, and the safe.
Maintain cleanliness in the restaurant, market, and bar.
Document waste, transfers, promotional stock, breakages, and spillages.
Oversee orientation, training, development, and performance management for supervisors and crew.
Assist staff during busy periods.
Prepare weekly staff schedules, distribute hours fairly, use cost-effective schedules, and adhere to the staffing budget.
Assess employee and supervisor strengths and career-development needs.
Ensure staff are punctual and dressed correctly.
Meet regularly with employees or supervisors with performance issues and discuss and document improvement areas.
Record all accidents, injuries, and illnesses using the appropriate reporting procedures.
Ensure menu briefings and quizzes are conducted regularly.
Communicate and work closely with the General Manager to maintain smooth operations.
Ensure work complies with health and safety regulations.
Regularly 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 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 shortfalls.
Keep storerooms and loading areas clean and organized.