Key Responsibilities:

• Foster a positive, inclusive work environment and encourage teamwork and professionalism.
• Maintain a welcoming and friendly atmosphere, creating a positive dining experience for customers.
• Exemplify professionalism through conduct and communication that reflects the values of the company.
• Assists with employee relations, coaching and counseling, and training.
• Handle cash management, including cash handling procedures, reconciliations, and deposits.
• Collaborate with the kitchen staff to ensure smooth coordination between the front and back of the house.
• Monitor the dining area to ensure cleanliness, proper setup, and adherence to health and safety standards.
• Oversee the opening and closing procedures, ensuring that all tasks are completed accurately and efficiently.
• Delegate tasks and responsibilities effectively, ensuring smooth workflow and efficient use of resources.
• Monitor employee attendance, punctuality, and adherence to company policies.
• Ensure compliance with break and overtime requirements.
• Handle customer complaints, conflicts, and emergencies, making quick decisions to resolve issues and maintain a positive reputation for the restaurant.
• Ensures compliance with company and brand and/or franchise standards of operating procedures, and within airport requirements.
• Performs other duties as assigned.

Decision-Making Authority:

Position makes recommendations with respect to upper-level management expectations.

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:

High school diploma or completion of technical school program or company training program in restaurant management/food service, etc. highly preferred. Minimum of 3 years in restaurant/food service with 1 year of leadership experience required. Must be able to obtain alcohol awareness and/or ServSafe Food Safety certification. Experience using restaurant management software, POS systems, and other relevant tools.

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...