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Form of workJob Description
JOB DESCRIPTION
General Description and Classification Standards
Conducts quality assurance inspections and reviews of concession operations and practices to assure compliance with applicable City, FDA, health department, state, and federal regulations and with lease agreement terms with the Airport. Investigates complaints. Reviews operating reports, advertising materials, signage, and other materials to assure compliance with agreements.
Supervision Received
Performs work under general supervision of the Airport Concessions Manager and Director.
RESPONSIBILITIES
Essential Duties & Responsibilities
These are typical responsibilities for this position and should not be construed as exclusive or all inclusive. May perform other duties as assigned. Conducts quality control inspections, pest control and TSA audits for food and beverage locations to ensure concessionaires' compliance with lease provisions, health department, FAA, TSA, and FDA regulations. Assesses store appearances and concessionaires' operational effectiveness. Follows up with concession operators regarding audit findings; Prepares semi-annual performance reviews; Investigates and responds to customer complaints; Reviews concessionaire's market basket pricing submittals and other concessionaire requests. Works closely with airport tenants, responding to and resolving concerns, issues or problems impacting facility operations and the quality of service to customers. Maintains accurate documentation and tracking of compliance violations, inspections, and customer service complaints. Assists with writing standard operational policies and procedures for compliance and enforcement functions. Advises immediate supervisor promptly of situations or issues that lead or could deviate from expected results and recommends appropriate solutions or options.
This position works 40 hours a week, which may include weekends, shift(s) may vary to provide required operational coverage.
Decision Making
The position works within the limits of legal and regulatory inspection, operating requirements, and Airport policies, but is free to plan schedule of work sequence.
Leadership Provided
None. May oversee temporary or contract workers as needed.
Knowledge, Skills & Abilities
This is a partial listing of necessary knowledge, skills, and abilities required to perform the job successfully. It is not an exhaustive list. Knowledge of fundamentals of food service and retail operations; knowledge of rules and regulations outlined in the FDA Food Code, State of Georgia codes, and the Clayton County Health Department regulations; some knowledge of typical contractual language as applied to retail and food beverage operations. Excellent oral and written communication skills; Strong problem-solving critical thinking skills, good organization, and recordkeeping skills. Ability to plan work schedules and sequences to meet oversight requirements; to interact in a professional manner with concessionaire's staff and management; to explain concerns or issues clearly and objectively; and to negotiate resolutions of operating issues. Ability to write concisely and clearly for a variety of mediums such as correspondence, reports and performance reviews.,
QUALIFICATIONS
Minimum Qualifications - Education and Experience
Bachelor's degree in related field and two years of experience in an appropriate area, including environmental science, public health, business, restaurant hospitality management or related area. (Equivalent combination of course work and professional experience may be considered as a substitute for the required degree) Proficient in Microsoft Office Suite.
Preferred Education & Experience
Comprehensive understanding in an appropriate area, including environmental science, public health, business, restaurant hospitality management, retail management or related area. (Equivalent professional experience may be considered as a substitute for the required degree on an exception basis.) Two years of hospitality food service experience or three years of experience in conducting public health or similar inspections and audits.
Licensures and Certifications
None required. FDA Standardization, HACCP Training, SERV Safe Training, AAAE, ACI and Georgia Restaurant Association are highly desirable licensures and certifications.
Essential Capabilities and Work Environment
Required physical, lifting, and sensory capabilities are requirements to perform the job successfully. Typical environmental conditions associated with job.
General Description and Classification Standards
Conducts quality assurance inspections and reviews of concession operations and practices to assure compliance with applicable City, FDA, health department, state, and federal regulations and with lease agreement terms with the Airport. Investigates complaints. Reviews operating reports, advertising materials, signage, and other materials to assure compliance with agreements.
Supervision Received
Performs work under general supervision of the Airport Concessions Manager and Director.
RESPONSIBILITIES
Essential Duties & Responsibilities
These are typical responsibilities for this position and should not be construed as exclusive or all inclusive. May perform other duties as assigned. Conducts quality control inspections, pest control and TSA audits for food and beverage locations to ensure concessionaires' compliance with lease provisions, health department, FAA, TSA, and FDA regulations. Assesses store appearances and concessionaires' operational effectiveness. Follows up with concession operators regarding audit findings; Prepares semi-annual performance reviews; Investigates and responds to customer complaints; Reviews concessionaire's market basket pricing submittals and other concessionaire requests. Works closely with airport tenants, responding to and resolving concerns, issues or problems impacting facility operations and the quality of service to customers. Maintains accurate documentation and tracking of compliance violations, inspections, and customer service complaints. Assists with writing standard operational policies and procedures for compliance and enforcement functions. Advises immediate supervisor promptly of situations or issues that lead or could deviate from expected results and recommends appropriate solutions or options.
This position works 40 hours a week, which may include weekends, shift(s) may vary to provide required operational coverage.
Decision Making
The position works within the limits of legal and regulatory inspection, operating requirements, and Airport policies, but is free to plan schedule of work sequence.
Leadership Provided
None. May oversee temporary or contract workers as needed.
Knowledge, Skills & Abilities
This is a partial listing of necessary knowledge, skills, and abilities required to perform the job successfully. It is not an exhaustive list. Knowledge of fundamentals of food service and retail operations; knowledge of rules and regulations outlined in the FDA Food Code, State of Georgia codes, and the Clayton County Health Department regulations; some knowledge of typical contractual language as applied to retail and food beverage operations. Excellent oral and written communication skills; Strong problem-solving critical thinking skills, good organization, and recordkeeping skills. Ability to plan work schedules and sequences to meet oversight requirements; to interact in a professional manner with concessionaire's staff and management; to explain concerns or issues clearly and objectively; and to negotiate resolutions of operating issues. Ability to write concisely and clearly for a variety of mediums such as correspondence, reports and performance reviews.,
QUALIFICATIONS
Minimum Qualifications - Education and Experience
Bachelor's degree in related field and two years of experience in an appropriate area, including environmental science, public health, business, restaurant hospitality management or related area. (Equivalent combination of course work and professional experience may be considered as a substitute for the required degree) Proficient in Microsoft Office Suite.
Preferred Education & Experience
Comprehensive understanding in an appropriate area, including environmental science, public health, business, restaurant hospitality management, retail management or related area. (Equivalent professional experience may be considered as a substitute for the required degree on an exception basis.) Two years of hospitality food service experience or three years of experience in conducting public health or similar inspections and audits.
Licensures and Certifications
None required. FDA Standardization, HACCP Training, SERV Safe Training, AAAE, ACI and Georgia Restaurant Association are highly desirable licensures and certifications.
Essential Capabilities and Work Environment
Required physical, lifting, and sensory capabilities are requirements to perform the job successfully. Typical environmental conditions associated with job.
