Unit Manager - Chef Geoff's - Dulles International Airport

Job Summary Manages the operation to deliver superior guest service by overseeing day‑to‑day operations of the unit’s performance, cost, revenue, labor and inventory control, and ensuring quality of products and services. Focuses on employee relations, coaching, counseling, training, and development, and ensures compliance with company, franchise, brand/concept and regulatory agency requirements. Responsibilities Manage day‑to‑day operations of unit performance, cost, revenue, labor and inventory control, and quality of products and services. Supervise activities of Assistant Managers and associates, assigning duties and ensuring unit is opened and staffed appropriately. Manage and review unit P & L statements to ensure budgetary targets are achieved; review other required reports and operating data; provide analysis to management as needed. Manage all quality control records, including quality assurance, loss prevention policies and procedures, and cleaning programs. Ensure compliance with company and brand/concept, and/or franchise standards of operating procedures, as well as applicable regulatory agencies. Manage recruitment, selection, promotion and other associate status changes. Maintain effective communication and positive associate relations by conducting performance reviews, progressive discipline, resolving employee relations issues, and managing incentive programs. Ensure proper training and development of staff to deliver superior guest service. Operate unit in compliance with airport requirements and maintain awareness of volume and activities. Work with maintenance staff to inspect, maintain, and replace equipment and fixtures when necessary. Follow and monitor safe food handling, proper hygiene practices and workplace safety standards for operating a unit. Decision-Making Authority Position makes operating decisions with respect to assigned unit, including menus, operating processes and pricing; these decisions are reviewed with next‑level management and/or the GM. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education / Previous Experience Bachelor’s degree in hospitality management, business or a 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, Skills & Abilities 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. Language: Ability to read, write and comprehend instructions; create correspondence and memos; effectively communicate information individually and in group situations to customers, co‑workers and staff. Mathematical: Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Reasoning: Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form. Physical Demands Must be able to communicate in verbal and written forms, and visually navigate the unit. Regularly required to continuously stand and walk; use hands for lifting and carrying (0–30 lbs.), frequent reaching, grasping, pushing and pulling; stooping and bending. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. #J-18808-Ljbffr Concessions International