Join Our Team as an Assistant Restaurant Manager in a dynamic airport restaurant environment! - - $55,000 / year
- Opportunity for quarterly bonus and year-end super bonus
- Comprehensive Benefits Package
- Career Progression Opportunities -Are you an experienced food service professional with a passion for high-volume, a stickler for food safety, and a knack for leadership? -We have an exciting opportunity for a Fir & Pine Assistant Restaurant Manager at the Spokane International Airport (GEG). If you thrive in a fast-paced food environment and are ready to take on a challenging and rewarding role, we want to hear from you! -What You'll Do: -
- Manage All Front of House and Kitchen Activities: Manage, supervise and evaluate Team Member performance through follow-up to ensure proper completion of assigned tasks and goals and provides feedback including disciplinary action.
- Focus on the Food: Ensure food quality and standards; maintain recipe adherence and portion control, ensuring compliance with company, brand, and food safety specifications.
- Cost Control: Optimize food and labor costs to maximize profitability.
- Lead and Develop Team: Recruit, train, and communicate with team of Food Travel Experts. Develop, plan and assign daily goals, tasks and Team Member assignments. Implement and maintain guest service standards and brand specifications fostering a collaborative and efficient work environment.
- Systems and Processes: Maintains adherence to all company policies and procedures, as well as state health/sanitation standards.
- Merchandising and Displays: Maintain all merchandising standards, display presentations and signing standards and monitor inventory levels.
- Office Management: Handle tasks such as management of funds and media, receiving, inventory, purchasing, team member scheduling and payroll.
- Forecasting and Budgeting: Assist in monitoring sales performance through the analysis of sales reports and comparison shopping.
- Problem Solving: Address routine issues and escalate complex problems to higher management as necessary.What We're Looking For: -
- Educational Background: High School Diploma or equivalent, associate's degree or equivalent coursework preferred.
- Experience: 2+ years in restaurant/food service in a management/supervisory capacity.
- Technical Training: Full Service restaurant management experience required. Culinary background is desirable.
- Technical Skills: Proficient level of computer literacy, including MS Office (Word, Excel, Power
Point, and Outlook), and Point-of-Sale (POS) systems. Effective organizational maturity to prioritize daily, weekly, monthly and yearly activities. - Interpersonal Skills: Ability to interact at all levels, including with executives, union representatives, and diverse hourly team members. Proven track record of resolving uncomfortable situations with clients, customers, peers and direct reports. -Why Join Us? -
- Dynamic Environment: Work in the fast-paced and exciting setting of a major airport.
- Growth Opportunities: Develop your career in a supportive and challenging environment working for one of the largest restaurant operators in the world!
- Competitive Compensation: $55,000 / year + bonus and Health, Dental, Vision and Life Plans, Paid Time Off, 401K with company match, and Employee Assistance Program. -Ready to Apply? -If you're ready to bring your expertise to our team and help us deliver exceptional service and quality in a high-volume airport setting, apply now! -Diversity and Inclusion is a priority at SSP. We are an equal opportunities employer committed to engaging all our people, so they feel valued and motivated; we champion diversity, promote inclusion, and ensure equality. We respect and protect human rights and prevent discrimination; and we positively impact our communities. We encourage and welcome applications from a diverse range of candidates regardless of background, gender, race, religious beliefs, disability, sexual identity and orientation. -*This is a full time, hourly, non-exempt position. The stated payrate is based on a 50-hour work week.
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