Restaurant Manager, San Diego Airport

High Flying Foods•San Diego, CA

11d•$26 - $29•Onsite

About The Position

High Flying Foods is seeking an experienced, hospitality-driven Restaurant Manager to lead operations at its restaurants inside San Diego International Airport. This hands-on leadership role oversees high-volume operations and focuses on delivering an excellent guest experience while maintaining strong performance in labor management, food quality, service execution, safety, and team development. The manager should be accountable and confident, motivate teams in a fast-paced environment, remain composed under pressure, and consistently meet operational standards. The position requires open availability between 4:30 a.m. and 10:00 p.m., seven days a week.

Requirements

At least 2 years of recent restaurant management experience in a high-volume quick-service, fast-casual, or full-service environment.
Proven success leading teams of 10 or more employees in fast-paced operations, with measurable results in guest satisfaction, labor management, and team retention.
Proficiency in point-of-sale systems, inventory control, and employee scheduling.
Strong organizational skills and the ability to plan, prioritize, and delegate in a fast-paced environment.
Excellent written and verbal communication skills.
Sound judgment and strong decision-making abilities.
Proficiency in Microsoft Office Suite, including Word, Excel, PowerPoint, and Outlook.
Flexibility to work a variety of shifts, including nights, weekends, and holidays.
Must pass a Criminal Records History Check and Security Threat Assessment (STA) to obtain an airport-issued badge.
Must show proof of eligibility to work in the U.S.

Responsibilities

Ensure adherence to company standards and local regulations.
Oversee daily operations, including staff management, food quality, customer service, restaurant maintenance, and inventory control.
Supervise front-of-house and back-of-house teams, provide leadership, and foster a collaborative work environment.
Recruit, train, and mentor staff to support consistent performance and exceptional customer service.
Enforce company policies and procedures with management and team members.
Identify and resolve operational issues, working with upper management to implement effective solutions.
Handle administrative tasks, including payroll, scheduling, and ad hoc projects.
Perform other duties as assigned to maintain smooth restaurant operations.