Unit General Manager I (Restaurants)

Areas USA, Inc•North East, MD

18d

About The Position

The Unit General Manager I leads and oversees airport food and beverage operations, driving business results, maintaining company culture, and managing key client relationships. The role is accountable for financial, operational, and guest service objectives and for creating a best-in-class work environment. It develops and implements training initiatives and leads personnel to deliver premium service in accordance with food and beverage standards, company policies, and procedures. The manager directs and mentors the management team, supports operational excellence and professional growth, and oversees the day-to-day running of the assigned concept.

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 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 according to company standards.
Maintain sanitation standards throughout shifts and complete required documentation.
Supervise staff during shifts to ensure health and safety standards and applicable liquor regulations are followed in accordance with 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 equipment and facility maintenance or repair needs.
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 for compliance with brand and company specifications and standards.
Forecast labor and prepare staff schedules according to business needs and applicable CBS requirements.
Onboard and support the continued development of associates assigned to the concept.
Direct and mentor the management team to support operational excellence and professional growth.
Perform other duties as assigned by the supervisor.