Airport Manager Jobs

About The Position

Requirements

• Minimum two years restaurant, bar, banquet, stewarding, kitchen, sales, catering and management required.
• Basic mathematical skills and considerable skill in the use of a calculator to prepare moderately complex mathematical calculations without error.
• Ability to listen effectively and to speak English clearly to communicate with customers and team members and prepare written complex reports.
• Coordinating skills as pertains to determining time, place and sequence of operations or action.
• Ability to analyze information and make effective judgments.
• Ability to obtain any government-required licenses or certificates (e.g., Washington Health Card, Oregon Liquor Service Permit, Alcohol Service Certification, Food Handlers Permit).
• All team members must maintain a neat, clean and well-groomed appearance.

Nice To Haves

• College degree in a related field preferred.

Responsibilities

• Interviewing, scheduling, payroll management, and performance/discipline management.
• Interacting with guests and associates, building strong relationships, and training staff to meet and exceed brand service standards.
• Assigning and delegating responsibility and authority for the operation of various food and beverage sub-departments (room service, restaurants, banquets, kitchens, steward, etc.).
• Implementing and monitoring schedules for restaurants, bars, and banquet facilities to achieve profitable results.
• Participating with the F&B Director, Chef, Restaurant Managers, and Banquet Leadership in implementing new menu concepts, merchandising, and banquet services.
• Monitoring effective control of food, beverage, and labor costs among all sub-departments.
• Assisting area managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising, and promotion.
• Reviewing and evaluating customer acceptance of restaurants and banquet service, and recommending new operating and marketing policies.
• Developing operating tools such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, and job descriptions.
• Continuously evaluating the performance and encouraging improvement of personnel in the food and beverage department.
• Participating in the Manager on Duty program.
• Performing in the capacity of any supervised position in emergencies.
• Operating word processing and reporting programs on a computer.
• Performing general cleaning tasks using standard hotel cleaning products to adhere to health standards.

Benefits

• Medical/Dental/Vision
• Vacation & Holiday Pay
• Career Growth Opportunities/ Manager Training Program
• Reduced Room Rates throughout the portfolio
• Third Party Perks (Movie Tickets, Attractions, Other)
• 401(k)
• Employee assistance program
• Employee discount
• Life insurance
• Referral program