Unit General Manager I (Restaurants)

Areas USA, Inc•Aberdeen, MD

10d

About The Position

The Unit General Manager I leads and oversees airport food and beverage operations, driving strong financial, operational, and guest service results while establishing and maintaining company culture and key client relationships. The role is accountable for creating and sustaining a best-in-class work environment and ensuring premium service that meets food and beverage standards and company policies and procedures. The manager develops and implements training initiatives, provides leadership to personnel, and directs and mentors the management team to promote operational excellence and professional growth. The position oversees day-to-day restaurant operations, including food usage and delivery reconciliation, customer concern resolution, sanitation, health and safety compliance, liquor regulations where applicable, shift paperwork, supply levels, maintenance needs, security, staffing, and opening and closing procedures. It also contributes to personnel recommendations, performance feedback, onboarding, training, and continued associate development. This is an exempt position. It is full-time and bonus eligible. The schedule is flexible and may include weekends and holidays.

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 all policies, procedures, standards, specifications, guidelines, and training programs.
Oversee food usage and verify and oversee the reconciliation process for 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 during shifts to ensure health and safety standards and applicable liquor regulations are followed according to state and local guidelines.
Complete shift-related paperwork, including 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 staff schedules appropriately as business dictates, in compliance with CBS if applicable.
Oversee onboarding and continued development of associates assigned to the concept.
Lead and oversee airport operations business, driving financial, operational, and guest service objectives.
Establish and maintain company culture and manage key client relationships.
Develop and implement strategic training initiatives and provide leadership to personnel.
Direct and mentor the management team to support operational excellence and professional growth.
Perform other duties as assigned by a supervisor.