Unit Manager - Aventino's Italian Restaurant - Dulles International Airport *Sign-On Bonus Eligible

Position Summary Manages the operation to deliver Superior Guest Service. Responsible for day‑to‑day operations of the unit’s performance, cost, revenue, labor and inventory control, and quality of products and services. Oversees employee relations, coaching, training, and development. Ensures compliance with company, franchise, brand/concept, and regulatory agency requirements. Responsibilities Manage day‑to‑day operations of the unit’s performance, cost, revenue, labor, and inventory control, and quality of products and services. Supervise Assistant Managers and associates, assigning duties and ensuring the unit is opened and staffed appropriately. Review the unit’s P & L statements to ensure budgetary targets are achieved; analyze reports and operating data; provide analysis to management. Manage all quality control records, including quality assurance, loss prevention policies, and cleaning programs. Ensure compliance with company and brand/concept, franchise standards of operating procedures, and applicable regulatory agencies. Handle recruitment, selection, promotion, and other associate status changes. Maintain effective communication and positive associate relations through timely performance reviews, progressive discipline, conflict resolution, and incentive programs. Oversee proper training and development of staff to ensure delivery of superior guest service. Operate the unit in compliance with airport requirements and maintain awareness of volume and activities. Coordinate with maintenance staff to inspect, maintain, and replace equipment and fixtures as needed. Follow and monitor safe food handling, proper hygiene practices, and workplace safety standards for operating a unit. Decision‑Making Authority Position makes operating decisions for the assigned unit, such as 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 for individuals with disabilities. Education / 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 combination of education and experience. Must be able to obtain alcohol awareness and/or ServSafe Food Safety certification. Required 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. Strong written and verbal communication skills. Mathematical skills: 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 stand and walk continuously, lift and carry 0–30 lbs., reach, grasp, push, pull, stoop, and bend regularly. Must communicate in verbal and written forms and navigate visually through the unit. Work Environment Work environment includes typical restaurant operational conditions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. #J-18808-Ljbffr Concessions International