Unit General Manager I (Restaurants)

Areas USA, Inc•Atlanta, GA

22d

About The Position

The Unit General Manager leads and oversees airport food and beverage operations, driving results, establishing and 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. The General Manager develops and implements training initiatives, leads personnel in delivering premium service that meets food and beverage standards and company policies, and directs and mentors the management team to support operational excellence and professional growth. The position oversees shift operations, including food usage and delivery reconciliation, customer concerns, sanitation, health and safety, liquor regulations where applicable, documentation, inventory and supply levels, facility and equipment maintenance reporting, security, and opening and closing procedures. It also provides team performance feedback, supports employment recommendations and onboarding, assists with training, monitors dress code and food preparation standards, and forecasts labor and schedules staff as business needs require. The role may perform other duties assigned by a supervisor.

Requirements

High school diploma or equivalent.
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 to ensure health and safety standards and applicable liquor regulations are followed according to 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 for compliance with brand and company specifications and standards.
Forecast labor and staff schedules appropriately as business dictates, in compliance with CBS if applicable.
Onboard and support the continued development of associates assigned to the concept.
Perform other duties as assigned by the supervisor.