Hiring Event 10/23/2026: PM Shift Positions Only

Job Description

Job Description

Concessions H&H, J.V. (Concessions International)

• FRIDAY, OCTOBER 23, 2026: 11 AM- 1:00 PM.
• Please apply and we will contact you to schedule.

*** Must have at least 2 years of experience in the Food and Beverage (F/B) Industry! ***Please bring a resume! Please come dressed professionally***

Concessions H&H, J.V operates several restaurants throughout the Hartsfield-Jackson Atlanta International Airport. Our restaurants include: Auntie Annie's, Shake Shack, Fresh To Order, Paschal's Express, Samuel Adams Bar, Bobby's Burgers Bar, Roast Coffee House, Proof Of Pudding, and Sweetwater Last Cast Bar.

We are looking for dynamic individuals to join our team as:

• Concept Attendants
• Prep Cooks
• ​​​​​​​Cooks
• Shift Leads (must have 2 years of leadership experience in the Food & Beverage Industry)

We offer amazing benefits and a competitive salary !

READ THE FULL JOB DESCRIPTION HERE:

The ideal candidate for this position:

• Can pass a 10-year TSA Background Check
• Possess the ability to understand P&L and sales reports
• Possess the ability to lead and motivate subordinate staff
• Possess exceptional interpersonal skills, in dealing with employees, customers, etc.
• High School diploma, preferred
• Verbal and written communication is essential
• Ability to read, speak, and understand the English language in order to communicate with guests and take orders
• Basic mathematical skills
• Ability to stand and work in confined spaces for long periods of time

Travel:
May be required to attend company sponsored training.

Purpose of Position:
Manages the operation to deliver Superior Guest Service by performing the following duties: manages the day-to-day operations of the unit’s performance, cost, revenue, labor and inventory control, quality of products and services. Manages employee relations, coaching and counseling, training and development. Manages quality of product to ensure compliance with company, franchise, brand/concept, and regulatory agency requirements.

Essential Duties/Responsibilities:
1. Manages the day-to-day operations of the unit’s performance, cost, revenue, labor and inventory control, quality of products and services.
2. Supervises the activities of Assistant Managers and associates by assigning duties and ensuring that the unit is opened and staffed appropriately.
3. Manages and reviews unit’s P & L statements to ensure budgetary targets are achieved. Reviews other required reports and operating data. Provides analysis to management as needed.
4. Manages all quality control records, including quality assurance and loss prevention policies and procedures and cleaning programs.
5. Ensures compliance with company and brand/concept, and/or franchise standards of operating procedures, as well as applicable regulatory agencies.
6. Manages recruitment, selection, promotion and other associate status changes.
7. Maintains effective communication and positive associate relations by ensuring all duties are performed in a timely and professional manner to include: performance reviews, progressive discipline, resolving employee relations, and managing incentive programs.
8. Responsible for the proper training and development of staff and supports associates to ensure delivery of superior guest service.
9. Operates unit in compliance with airport requirements and maintains awareness of volume and activities.
10. Works with maintenance staff to inspect, maintain, and replace equipment and fixtures when necessary.
11. Follows and monitors 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. Decisions regarding menus, operating processes, pricing, etc. are to be 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. The requirements listed below are representative of the knowledge, skill, and/or ability required. 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 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 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 Skills:
Ability to read, write and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers, co-workers and staff.

Mathematical Skills:
Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.

Reasoning Ability:
Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form.

Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate in verbal and written forms, and visually navigate through the unit.

While performing the duties of this job, the employee is regularly required to continuously stand and walk. Use hands for lifting and carrying (0-30lbs.) including frequent reaching, grasping, pushing and pulling; and 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.

Company Description

Purpose of Position:\nManages the operation to deliver Superior Guest Service by performing the following duties: manages the day-to-day operations of the unit’s performance, cost, revenue, labor and inventory control, quality of products and services. Manages employee relations, coaching and counseling, training and development. Manages quality of product to ensure compliance with company, franchise, brand/concept, and regulatory agency requirements.\n\nEssential Duties/Responsibilities:\n1. Manages the day-to-day operations of the unit’s performance, cost, revenue, labor and inventory control, quality of products and services.\n2. Supervises the activities of Assistant Managers and associates by assigning duties and ensuring that the unit is opened and staffed appropriately.\n3. Manages and reviews unit’s P & L statements to ensure budgetary targets are achieved. Reviews other required reports and operating data. Provides analysis to management as needed.\n4. Manages all quality control records, including quality assurance and loss prevention policies and procedures and cleaning programs.\n5. Ensures compliance with company and brand/concept, and/or franchise standards of operating procedures, as well as applicable regulatory agencies.\n6. Manages recruitment, selection, promotion and other associate status changes.\n7. Maintains effective communication and positive associate relations by ensuring all duties are performed in a timely and professional manner to include: performance reviews, progressive discipline, resolving employee relations, and managing incentive programs.\n8. Responsible for the proper training and development of staff and supports associates to ensure delivery of superior guest service.\n9. Operates unit in compliance with airport requirements and maintains awareness of volume and activities.\n10. Works with maintenance staff to inspect, maintain, and replace equipment and fixtures when necessary.\n11. Follows and monitors safe food handling, proper hygiene practices and workplace safety standards for operating a unit.\n\nDecision-Making Authority:\nPosition makes operating decisions with respect to assigned unit. Decisions regarding menus, operating processes, pricing, etc. are to be reviewed with next level management and/or the GM.\n\nQualifications:\nTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.\n\nEducation/ Previous Experience:\nBachelor’s degree in hospitality management, business, or 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.\n\nKnowledge 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.\n\nLanguage Skills:\nAbility to read, write and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers, co-workers and staff.\n\nMathematical Skills:\nAbility to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.\n\nReasoning Ability:\nAbility to apply reasonable understanding in carrying out instructions in written, oral or diagram form.\n\nPhysical Demands:\nThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate in verbal and written forms, and visually navigate through the unit.\n\nWhile performing the duties of this job, the employee is regularly required to continuously stand and walk. Use hands for lifting and carrying (0-30lbs.) including frequent reaching, grasping, pushing and pulling; and stooping and bending.\n\nWork Environment:\nThe 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.