Location - Queen City Kitchen Company Overview We are proud to be part of a global leader in travel food services, serving millions of travelers across numerous locations worldwide. Our focus is on delivering high-quality, memorable dining experiences that make every journey special. With a presence in major transportation hubs, we strive to create welcoming environments where guests can enjoy great food and friendly service.

Broad Responsibilities:

Lead and oversee all aspects of airport operations business by driving exceptional results, establishing and maintaining company culture, and managing key client relationships. Hold full accountability for achieving financial, operational, and guest service objectives while creating and sustaining a best-in-class work environment. Develop and implement strategic training initiatives and provide leadership to all personnel to ensure consistent delivery of premium service that exceeds Food and Beverage standards and company policies and procedures. Direct and mentor the management team to achieve operational excellence and foster professional growth.

Main Duties & Responsibilities:

1. Follow all policies, procedures, standards, specifications, guidelines, and training programs. 2. Oversee food usage and verify and oversees reconciliation process for deliveries. 3. Resolve immediate customer concerns about food quality or service following company standards. 4. Maintain sanitation standards throughout shifts and complete required documentation. 5. Supervise staff during shifts to ensure health and safety standards and liquor regulations (where applicable) are followed according to state and local guidelines. 6. Complete shift-related paperwork, including forms and reports in a timely manner. 7. Monitor and report supply levels for tableware, cooking utensils and cleaning items. 8. Report maintenance and repair needs for equipment and facilities. 9. Execute opening and closing procedures and maintain security standards. 10. Provide feedback on team member performance. 11. Make employment and termination recommendation consistent with company guidelines 12. Monitor staff compliance with company dress code guidelines. 13. Assist with on-the-job training for new team members. 14. Monitor food preparation and methods to ensure compliance with brand and company specification and standards. 15. Forecast labor and staff schedule appropriately as business dictates in compliance with CBS if applicable. 16. Responsible for onboarding and continued development of associates assigned to their concept. 17. Perform any other duties as assigned by supervisor Skills and Qualifications 1. High School Diploma or equivalent required. 2. 2+ years restaurant management. 3. Basic communication skills. 4. Ability to organize shift-level tasks. 5. Strong customer service skills. 6. Understanding of basic business patterns. 7. Ability to work effectively with a diverse workforce. 8. Familiarity with inventory management basics. 9. Emerging leadership ability and team motivation skills. 10. Basic understanding of sales, labor costs, and food costs. 11. Ability to work under pressure. 12. Able to work a flexible work schedule including weekends and holidays.

Pay:

From $65,000.00 per year

Benefits:

401(k) Dental insurance Health insurance Vision insurance

Work Location:

In person