Unit General Manager I F&B

Areas USA, Inc•Richmond, VA

12d

About The Position

The Unit General Manager I F&B leads and oversees airport food and beverage operations, with accountability for financial, operational, and guest service objectives. The role establishes and maintains company culture, manages key client relationships, and helps create a best-in-class work environment. It develops and implements strategic training initiatives and leads personnel to ensure premium service that meets food and beverage standards and company policies. The position also directs and mentors the management team to support operational excellence and professional growth. The role oversees shift operations, including food usage and delivery reconciliation, customer concerns, sanitation, health and safety, liquor regulations where applicable, shift paperwork, supplies, equipment and facilities needs, opening and closing procedures, security, staff performance and compliance, food preparation standards, labor forecasting and scheduling, and associate onboarding and development. Other duties may be assigned by the supervisor.

Requirements

High school diploma or equivalent required.
At least 2 years of restaurant management experience.
Basic communication skills.
Ability to organize shift-level tasks.
Strong customer service skills.
Understanding of basic business patterns.
Ability to work effectively with a diverse workforce.
Familiarity with inventory management basics.
Emerging leadership ability and team motivation skills.
Basic understanding of sales, labor costs, and food costs.
Ability to work under pressure.
Ability to work a flexible schedule, including weekends and holidays.

Responsibilities

Follow company policies, procedures, standards, specifications, guidelines, and training programs.
Oversee food usage and verify and oversee reconciliation of deliveries.
Resolve immediate customer concerns about food quality or service in accordance with company standards.
Maintain sanitation standards throughout shifts and complete required documentation.
Supervise staff to ensure compliance with health and safety standards and applicable liquor regulations under state and local guidelines.
Complete shift-related paperwork, forms, and reports in a timely manner.
Monitor and report supply levels for tableware, cooking utensils, and cleaning items.
Report maintenance and repair needs for equipment and facilities.
Execute opening and closing procedures and maintain security standards.
Provide feedback on team member performance.
Make employment and termination recommendations consistent with company guidelines.
Monitor staff compliance with company dress code guidelines.
Assist with on-the-job training for new team members.
Monitor food preparation and methods to ensure compliance with brand and company specifications and standards.
Forecast labor and schedule staff as business dictates, in compliance with CBS if applicable.
Oversee onboarding and continued development of associates assigned to the concept.
Perform other duties as assigned by the supervisor.
Lead airport operations by pursuing financial, operational, and guest service objectives.
Establish and maintain company culture and manage key client relationships.
Develop and implement training initiatives and lead personnel in delivering premium service.
Direct and mentor the management team to promote operational excellence and professional growth.