F&B; Multi-Unit Manager - Kansas City Int'l Airport

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.
A Multi-Unit-Manager (MUM) generally provides leadership, coaching and direction to approximately 3-5 restaurants.
A MUM supports & leads Restaurant Manager(s) to ensure excellent restaurant operations, helps to maximize sales and profits of each restaurant and to ensure they are delivering great guest service and meeting and executing all applicable OHM standards.
Responsibilities Include: Able to perform all duties of restaurant team members and restaurant managers Ensure all restaurants in their Terminal/Concourse are meeting operational standards and food safety standards Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
Controls profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions.
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 of food preparation and service.
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
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.
Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
Must be ServSafe certified.
Will uphold all ServSafe guidelines.
Ensure positive guest service in all areas.
Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
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.
Completes accident reports promptly if a guest or employee is injured.
Manage shifts which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
Investigate and resolve complaints concerning food quality and service.
Adhere to all airport/landlord’s policies and procedures.
Provide direction 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 training of new employees.
Management Responsibilities Include: Recruit, hire, onboard and develop restaurant managers Plan, monitor, appraise and review restaurant employee performance Manage and coordinate the Restaurant Management team to support their restaurant performance & execution Coach Restaurant Managers to drive sales, improve profitability and guest satisfaction Requirements & Qualifications: High school diploma or GED At least 3 years’ experience as a General Manager in the restaurant industry; Multi-Unit preferred College degree is preferred.
Bachelor of Science degree in hotel/restaurant management is desirable.
A combination of practical experience and education will be considered as an alternative.
Ability to pass pre-employment (post offer) background check.
Have the ability to communicate effectively in English Open availability and flexible schedule for demanding hours.
Legally authorized to work in the U.
S.
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, recordkeeping, and preparation of reports.
Must possess a valid driver's license.
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.
Be able to work in a standing position for long periods of time 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 that everyone including crew participate in.