Assistant Director Of Operations / Operations Restaurant Manager

Job Description

• Starting at $115,000 / year
• Opportunity for quarterly bonus & year-end super bonus
• Full Benefits
• Hiring Immediately

We are passionate about bringing cool, authentic restaurants to airports that represent a taste of place.
The Airport Assistant Director of Operations / Restaurant Operations Manager has responsibilities for all areas and aspects of multi-unit restaurant operations within an Airport. Managerial tasks to include, but not limited to, training and retaining an excellent staff; delivering outstanding hospitality, food cost and labor cost; shared P&L responsibility; running shifts; maintaining sanitation, safety and cleanliness; and adhere to all company policies and procedures. This position reports to on-site Director of Restaurant Operations.
Essential Functions

• Develop guest partnerships and grow the brand and business within the Airport, Concourse, Terminal, and/or Food Court location.
• Communicate & train all aspects of SSP company programs, brand programs, and operational standards to management/direct reports and hourly team members.
• Work with corporate support team to ensure that the facilitation and installation of equipment meets standards and the needs of our programs.
• Train management/direct reports and hourly team members on proper product preparation, guest service techniques, and daily equipment maintenance procedures, as well as brand identity and operational standards.
• Conduct routine internal quality assessment audits and complete detailed written assessments to help determine preparedness of location and concurrence with brand standards and programs.
• Responsible for financial controls, personnel management, facilities, marketing, food preparation and quality, and general business operations and possess the organizational agility to report on these measures to your manager and Regional Vice President/Area Director of Operations on a regular basis.

Skills and Requirements

• 7+ years of increasingly responsible restaurant/food service management experience, (direct P&L responsibility); or an equivalent combination of education and experience.
• Multi-unit operations and/or franchise operations management required.
• 5+ years' General Manager experience in a full-service w/ bar restaurant.
• Culinary management highly desired.
• Aptitude to monitor and control labor costs in both dollar and percentage terms.
• Proficiency with MS Office Suite applications including MS Word, Excel, and PowerPoint.
• Exceptional interpersonal skills and be able to interface effectively with all levels of management in the field and at the corporate level.
• Ability to effectively influence through knowledge, relationship management, and trust.
• Ability to partner with a diverse group of stakeholders.
• Ability to conduct gap analysis between desired and current state of expressed goals, based on business planning, knowledge of basic business operations, employee satisfaction, consumer satisfaction, and marketing effectiveness.
• Excellent written and verbal communication, including delivering presentations at public meetings.

Diversity and Inclusion is a priority at SSP. We are an equal opportunities employer committed to engaging all of 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.