Unit Manager -Bonchon Korean Fried Chicken - Dulles International Airport

Concessions International•Dulles, VA

14h•Onsite

About The Position

The Unit Manager is responsible for managing the operation to deliver Superior Guest Service. This includes overseeing the day-to-day operations of the unit’s performance, cost, revenue, labor and inventory control, and the quality of products and services. The role also involves managing employee relations, including coaching, counseling, training, and development. The Unit Manager ensures the quality of products complies with company, franchise, brand/concept, and regulatory agency requirements. The position makes operating decisions for the assigned unit, with decisions regarding menus, operating processes, and pricing to be reviewed with next-level management and/or the General Manager.

Requirements

Bachelor’s degree in hospitality management, business, or similar program; or graduation from a recognized culinary institute; or 3-5 years of related experience in restaurant management; or an equivalent of education and experience.
Must be able to obtain alcohol awareness and/or ServSafe Food Safety certification.
Knowledge of a food/beverage-based business model.
Ability to analyze P&L and sales reports and take appropriate action.
Ability to select, train, and motivate associates.
Exceptional interpersonal skills.
Ability to read, write, and comprehend instructions; create correspondence and memos.
Ability to effectively communicate information individually and in group situations to customers, co-workers, and staff.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to apply reasonable understanding in carrying out instructions in written, oral, or diagram form.

Responsibilities

Manages the day-to-day operations of the unit’s performance, cost, revenue, labor, and inventory control, quality of products and services.
Supervises the activities of Assistant Managers and associates by assigning duties and ensuring that the unit is opened and staffed appropriately.
Manages and reviews the unit’s P & L statements to ensure budgetary targets are achieved. Reviews other required reports and operating data. Provides analysis to management as needed.
Manages all quality control records, including quality assurance and loss prevention policies and procedures, and cleaning programs.
Ensures compliance with company and brand/concept, and/or franchise standards of operating procedures, as well as applicable regulatory agencies.
Manages recruitment, selection, promotion, and other associate status changes.
Maintains effective communication and positive associate relations by ensuring all duties are performed in a timely and professional manner, including: performance reviews, progressive discipline, resolving employee relations, and managing incentive programs.
Responsible for the proper training and development of staff and supports associates to ensure delivery of superior guest service.
Operates the unit in compliance with airport requirements and maintains awareness of volume and activities.
Works with maintenance staff to inspect, maintain, and replace equipment and fixtures when necessary.
Follows and monitors safe food handling, proper hygiene practices, and workplace safety standards for operating a unit.