General Manager

MERA is a family-owned, multinational food and beverage company specializing in non-traditional venues, including airports and cruise ports. We bring together diverse restaurant concepts and teams to deliver welcoming guest experiences in fast-paced travel environments.

OUR VALUES PASSION INTEGRITY TRUST EXCELLENCE RESPECT

POSITION SUMMARY

The General Manager oversees daily operations, team performance, guest service, and financial results across multiple assigned, established MERA food and beverage units. This hands‑on leader ensures each unit meets company and brand standards while coordinating staffing, resources, and priorities across the operation.

Reporting to the Director of Operations or designated operations leader, the General Manager works closely with culinary leadership, HR, and support teams to maintain consistent daily operations, develop employees, and improve unit performance.

KEY RESPONSIBILITIES

• Oversee assigned units through regular floor visits, daily opening and closing checks, and follow‑up on service, production, cleanliness, and completion of operating procedures.
• Lead unit managers, team captains, and employees; set clear expectations, delegate responsibilities, and verify completion of assigned tasks.
• Coordinate staffing and schedules across units based on flight activity, business volume, coverage needs, and labor targets; maintain effective management coverage.
• Review sales, labor, food and beverage costs, waste, and unit performance; identify trends and carry out action plans to meet approved budgets and targets.
• Manage inventory control across assigned units, including counts, par levels, ordering, receiving, transfers, stock rotation, and investigation of discrepancies.
• Partner with culinary leaders to maintain food quality, recipe execution, portion control, allergen procedures, and timely service across concepts.
• Ensure compliance with food safety, sanitation, workplace safety, company policies, and applicable airport and brand requirements; address and elevate deficiencies.
• Maintain consistent guest service standards; resolve escalated concerns and coach teams on order accuracy, hospitality, and service recovery.
• Partner with HR on hiring, onboarding, training, probationary check‑ins, employee development, and retention; ensure new hires receive clear training plans.
• Coach employees and managers, document performance concerns, and coordinate corrective action with HR in accordance with company procedures.
• Review timekeeping and attendance regularly; ensure missed punches and attendance concerns are documented and submitted within payroll deadlines.
• Enforce uniform and workplace standards, attendance notification procedures, and airport badge control; promptly coordinate badge recovery and access concerns with HR.
• Oversee cash handling, POS access, deposits, refunds, and financial controls; investigate discrepancies and report concerns to leadership.
• Coordinate with maintenance, warehouse, vendors, and support teams to resolve equipment and supply issues and maintain continuity across units.
• Identify and implement improvements to daily operations, including staffing coverage, employee training, equipment upkeep, inventory practices, and consistent execution of operating procedures.
• Provide clear shift handoffs and operational reports; communicate staffing, safety, guest, and financial concerns and complete other related duties as assigned.

EDUCATION

• High school diploma or equivalent required; degree or coursework in hospitality, business, or a related field preferred.

MINIMUM QUALIFICATIONS

• At least three years of food and beverage management experience, including responsibility for staffing, daily operations, and financial performance.
• Experience overseeing multiple units or leading managers across different restaurant or service concepts.
• Strong leadership, communication, organization, and problem‑solving skills in a high‑volume environment.
• Ability to analyze sales, labor, cost, and inventory reports and translate findings into practical operating decisions.
• Working knowledge of POS systems, scheduling, timekeeping, cash controls, and inventory processes.
• Knowledge of food safety and sanitation practices; ability to obtain and maintain required food safety credentials.
• Ability to obtain and maintain the required airport security badge and complete airport security training.

PREFERRED QUALIFICATIONS

• Airport food and beverage management experience, including coordinating staffing around flight activity, maintaining airport security compliance, and managing fluctuating guest traffic and extended operating hours.
• Management experience with large, high‑volume, full‑service chain restaurants, including table service, front‑of‑house and back‑of‑house coordination, bar operations where applicable, and consistent execution of brand standards.
• Experience improving established restaurant operations through team development, service improvements, cost control, and consistent execution of operating standards.
• Experience managing profit and loss statements, preparing budgets and sales forecasts, and implementing plans to improve profitability and control costs.
• Experience with inventory management systems, purchasing, vendor coordination, product transfers, waste reduction, and loss prevention across multiple units.
• Experience recruiting, coaching, and developing unit managers and team captains, including succession planning and identifying future leaders.
• Experience working with union‑represented employees and partnering with HR to apply workplace policies and resolve employee concerns.
• Proficiency with Microsoft Excel and operational reporting tools; familiarity with Toast, UKG, or comparable POS, HRIS, and timekeeping systems.
• Current food protection or food safety manager certification, such as NYC Food Protection certification or ServSafe Manager certification.

ESSENTIAL FUNCTIONS

• Ability to move regularly between assigned units and provide on‑site leadership during a shift.
• Work takes place in active food service environments and includes prolonged standing and walking, bending, reaching, and handling job‑related supplies.
• Ability to perform the essential duties of the position, with or without reasonable accommodation.

SCHEDULE REQUIREMENTS

Candidates must be available to work a flexible schedule, including early mornings, evenings, weekends, and holidays, based on operating hours and business needs.