Restaurant Manager - Hartsfield-Jackson Atlanta International Airport

Master Concessionair•Atlanta, GA

18d•Onsite

About The Position

The Restaurant Manager assists the General Manager with day-to-day restaurant operations, including front- and back-of-house staffing, employee and supervisor development, training, performance documentation, scheduling, food quality and presentation, sanitation, safety, and revenue and cash-account tracking. The role is responsible for maintaining a high level of customer service, modeling leadership, solving problems, making informed decisions, and managing staffing and time effectively. The manager may be assigned a specialty area such as bar, market, or commissary management, or another area designated by the Brand, General Manager, or Director of Operations. Such assignments may include inventory counts, ordering, and scheduling. The role 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 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, coworkers, 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, to manage operations.
Demonstrated coaching and employee-development skills.
Ability to train and delegate.
Follow-through and dependability.
Adherence to and modeling of 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 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 communicate information to staff.
Ensure supervisors’ and employees’ duties and assignments are completed on time.
Record deliveries and receive and reconcile inventories against purchase orders.
Ensure food, beverages, and bakery products are stocked; display the correct items; and store perishables 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 and that customers receive receipts.
Ensure end-of-night reports accurately record transactions and that cash items are balanced and accounted for daily.
Manage 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 employee and supervisor orientation, training, development, and performance management.
Assist staff during busy periods.
Prepare weekly staff schedules, distribute hours fairly, use cost-effective staffing, and stay within the staffing budget.
Assess employee and supervisor strengths and career-development needs.
Ensure staff are punctual and dressed appropriately.
Meet regularly with employees or supervisors with performance concerns and discuss and document improvement areas.
Record all accidents, injuries, and illnesses using the required reporting procedures.
Ensure regular menu briefings and quizzes are conducted with staff.
Communicate and work closely with the General Manager to support 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 service for guests 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 maintain food and beverage costs within budgetary standards.
Address front- and back-of-house repairs, light bulb replacement, organization, and cleanliness.
Conduct safety inspections and document results and deficiencies.
Keep storerooms and loading areas clean and organized.