Great American Bagel Restaurant Manager - Lambert Airport

Location: St. Louis Lambert International Airport, St Louis, MO, 63145 About OHM Concessions Group OHM Concessions Group owns, operates and manages restaurants in airports across the United States. We pride ourselves on excellent customer service and a fun work environment. Position Summary The Quick Service Restaurant Manager is responsible for managing the daily operations of the branch, including the selection, development, and performance of management staff. This role oversees inventory and ordering of food and supplies, optimizes profits, and ensures guests are satisfied with their dining experience. The Quick Service Restaurant Manager reports directly to the Director of Operations. Essential Job Responsibilities and Accountabilities Branch Management Oversee and manage all areas of the branch and make final decisions on matters of importance. Food Safety and Planning Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, and federal/state/local laws and ordinances. Ensure consistent high-quality food preparation and service. Maintain professional image, restaurant cleanliness, proper uniforms, and appearance standards for all staff. Estimate food and beverage costs and work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and preparation quantities to minimize waste. Guest Service Ensure positive guest service in all areas. Respond to complaints and take appropriate actions to turn dissatisfied guests into return guests. Follow up on all guest complaints to ensure guest retention and recover Qualifications and Requirements A combination of practical experience and education will be considered. Eligible to work in the United States. Agreement to background check per airport authority Self-discipline, initiative, leadership ability, and outgoing personality. Pleasant, polite manner and neat, clean appearance. Ability to motivate employees to work as a team to meet food and service standards. Ability to handle pressures of coordinating multiple activities and recommend solutions to restaurant problems. Strong communication skills for dealing with diverse staff. Ability to coordinate multiple tasks such as food, beverage, and labor cost while maintaining operational standards. Ability to evaluate experience and qualifications of job applicants. Supervision Coach and train staff. Solve and resolve all issues relating to daily operations and brand-related problems. Evaluate and train crew members on customer service, including uniform standards, customer interaction, and upselling. Ensure staff perform and complete assigned tasks effectively. Working Conditions Hours may vary; typical work week is approximately 50 hours and may include filling in for employees or emergencies. Ability to perform all restaurant-level functions, including deliveries when needed. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies up to 45 pounds, and repetitive hand and wrist motion. Work with hot, cold, and hazardous equipment as well as office equipment such as phones, computer, and copiers. #J-18808-Ljbffr