General Manager

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. The Restaurant General Manager is responsible for managing the daily operations of the branch, including the selection, development and performance of management staff. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Restaurant General Manager reports to the Director of Operations. Essential Job Responsibilities And Accountabilities Oversee and manage all areas of the branch and make final decisions on matters of importance. Financial Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Deposits and daily cash reports are made and sent to accounting department for audits. Ensure all paperwork is sent to office on a weekly basis. Vouchers are submitted to the office weekly with the weekly packets for processing. Follow up with unit manager to ensure all credit is applied from vendors. Safe logs are current and are filled out correctly. 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, federal/state/local laws, and ordinances. Responsible for ensuring consistent high quality food preparation and service. Maintain a professional image, ensure restaurant cleanliness, proper uniforms, and appearance standards for all staff. The Restaurant General Manager is held accountable for all controllable items through P&L. Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Must be ServSafe certified. Will uphold all ServSafe guidelines. Guest Service Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests. Follow up on all guest complaints and ensure guest retention and recovery. Operational Responsibilities Ensure that proper security procedures are in place to protect employees, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly if a guest or employee is injured. Manage branch which includes daily decision making, reviewing scheduling, planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food quality and service. Personnel Provide directions to employees regarding operational and procedural issues. Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees. Conduct orientation, explain the OHM Philosophy, and oversee the training of new employees. Develop employees by providing ongoing feedback, establishing performance expectations and conducting performance reviews. Maintain an accurate and up‑to‑date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. Community Involvement Provide a strong presence in the local community and a high level of community involvement by restaurants and personnel. Qualifications and Requirements College degree is preferred. A combination of practical experience and education will be considered as an alternative. Knowledge of computers (MS Word, Excel). Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record‑keeping, and preparation of reports. Must possess a valid driver’s license. Must be eligible to work in the United States. Must agree to background and credit check. Maintain all applicable licenses. Requirements Self‑discipline, initiative, leadership ability and outgoing. Pleasant, polite manner and a neat and clean appearance. Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Must possess good communication skills for dealing with diverse staff. Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities. Ability to determine applicability of experience and qualifications of job applicants. Accountability Keeps Directors promptly and fully informed of all issues (i.e., problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action. Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with OHM policies and procedures. Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness. At all times provides a favorable image of OHM to promote its “We Care” philosophy. Performs other duties and responsibilities as required or requested. Supervision Coach and train managers. Solve and resolve all issues relating to daily operations and brand related problems. Evaluate and train crew members on customer service, including but not limited to uniform, customer service, and up‑selling. Ensure that each manager is performing and able to complete tasks assigned. Working Conditions Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 50 hours). Ability to perform all functions at the restaurant level, including delivery when needed. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Work with hot, cold, and hazardous equipment as well as operating phones, computers, fax machines, copiers, and other office equipment. Perks Full‑time employees can take advantage of medical, dental and vision benefits. 2‑week paid vacation after one year of service. Discount employee meal. Competitive wages. Bonus program. It is the policy of OHM Concession Group to provide equal employment opportunity (EEO) to all persons regardless of race, age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, pregnancy, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, veteran status, or any other characteristic protected by federal, state or local law. In addition, OHM Concession Group will provide reasonable accommodations for qualified individuals with disabilities. #J-18808-Ljbffr OHM Concession Group, LLC