Restaurant Manager

About This Role

Manage day-to-day restaurant operations at Hartsfield-Jackson International Airport, ensuring high levels of customer service, operational efficiency, and adherence to company policies. This role involves staff development, inventory management, and financial tracking.

Responsibilities

• Adhere to all MCA/Brand operating procedures and ensure staff compliance
• Attend and contribute to management meetings as required
• Schedule and lead Pre-shift/Post-shift meetings on a regular basis
• Ensure all supervisor/employee duties and assignments are performed and completed in a timely manner
• Record deliveries; receive and reconcile inventories with purchase orders
• Ensure all food/beverages/bakery are in stock, displayed correctly, and stored at correct temperatures
• Complete daily reporting to accurately reflect MCA/Brand procedures & documentation
• Suggest and implement strategies to increase revenue
• Ensure all cash payments are received, recorded, and accounted for daily
• Ensure the restaurant, market, and bar are always kept to a high level of cleanliness
• Monitor and ensure orientation, training, development, and performance management of supervisors and crew
• Complete a weekly staff schedule, ensuring fair distribution of hours and adherence to staffing budget
• Assess employee/supervisor strengths and career development
• Meet with problem performers regularly and discuss/document areas of improvement
• Record any accidents/injuries/illnesses by using appropriate reporting procedures
• Ensure that menu briefings and quizzes are carried out regularly with all staff
• Communicate staff performance issues, training, and development needs to GM
• Maintain a high level of service for all guests and deal with complaints efficiently
• Perform safety inspections and document results and shortfalls

Requirements

• Minimum 3 years supervisory/assistant manager experience, preferably full-service restaurants
• Knowledge of marketing techniques and impact on business results
• Experience in guest relations, negotiations, and complaint handling
• Excellent verbal and written communication skills
• Commitment to service of customers, staff, co-workers, and management
• Demonstrated leadership ability; ability to lead by example
• High integrity and honesty
• Ability to work full time hours including weekdays, weekends, and holidays
• Demonstrated coaching and development skills
• Ability to train and delegate
• Follow through and dependability
• Adherence and modeling of all MCA policies and procedures
• Knowledge and commitment to safety and food sanitation

Qualifications

• Associate degree or equivalent in Hospitality, Business or Culinary Arts
• Minimum 3 years supervisory/assistant manager experience, preferably full-service restaurants

Benefits

Certifications