Unit Manager - Bonchon Korean Fried Chicken - Dulles International Airport

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. Manages the day-to-day operations of the unit’s performance, cost, revenue, labor and inventory control, quality of products and services. Supervises the activities of Assistant Managers and associates by assigning duties and ensuring that the unit is opened and staffed appropriately. Manages and reviews the unit’s P & L statements to ensure budgetary targets are achieved. Reviews other required reports and operating data. Provides analysis to management as needed. Manages all quality control records, including quality assurance and loss prevention policies and procedures, and cleaning programs. Ensures compliance with company and brand/concept, and/or franchise standards of operating procedures, as well as applicable regulatory agencies. Manages recruitment, selection, promotion, and other associate status changes. Maintains effective communication and positive associate relations by ensuring all duties are performed in a timely and professional manner, including: performance reviews, progressive discipline, resolving employee relations, and managing incentive programs. Responsible for the proper training and development of staff and supports associates to ensure delivery of superior guest service. Operates the unit in compliance with airport requirements and maintains awareness of volume and activities. Works with maintenance staff to inspect, maintain, and replace equipment and fixtures when necessary. Follows and monitors safe food handling, proper hygiene practices, and workplace safety standards for operating a unit. 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 Manages the day-to-day operations of the unit’s performance, cost, revenue, labor and inventory control, quality of products and services. Supervises the activities of Assistant Managers and associates by assigning duties and ensuring that the unit is opened and staffed appropriately. Manages and reviews the unit’s P & L statements to ensure budgetary targets are achieved. Reviews other required reports and operating data. Provides analysis to management as needed. Manages all quality control records, including quality assurance and loss prevention policies and procedures, and cleaning programs. Ensures compliance with company and brand/concept, and/or franchise standards of operating procedures, as well as applicable regulatory agencies. Manages recruitment, selection, promotion, and other associate status changes. Maintains effective communication and positive associate relations by ensuring all duties are performed in a timely and professional manner, including: performance reviews, progressive discipline, resolving employee relations, and managing incentive programs. Responsible for the proper training and development of staff and supports associates to ensure delivery of superior guest service. Operates the unit in compliance with airport requirements and maintains awareness of volume and activities. Works with maintenance staff to inspect, maintain, and replace equipment and fixtures when necessary. 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 the 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, subtract, 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. #J-18808-Ljbffr