Multi-Unit Restaurant Manager Traveling

• $100,000 - $120,000 / year based on experience plus bonus potential up to 20%
• This position will work exclusively in airports and will travel 100% of working time
• Days and hours of work may vary and are dependent upon the hours mutually agreed upon with the manager. Generally, this role will work three (3) weeks back-to-back (6-day workweeks) with 5 consecutive days in his/her home location as needed (at least every three weeks)
• Must be relocatable to the Pacific Northwest
• Must live near one of these major airports: PHX (Phoenix), RNO (Reno), PDX (Portland), SEA (Seattle)

The Traveling Restaurant Operations Manager – Task Force will be responsible for traveling to any SSP America airport to assist or fill-in as the Restaurant Operations Manager. The Traveling Restaurant Operations Manager – Task Force is responsible for managing all areas and aspects of the multi-unit restaurant operations within an airport, which may include an entire concourse, terminal(s), and/or food court(s), while establishing and maintaining guest service. Managerial tasks to include, but not limited to, training and retaining an excellent staff, delivering outstanding hospitality, food cost, labor cost, shared and/or direct P&L responsibility, running shifts, teaching and learning, sanitation, safety and cleanliness, while adhering to all company policies and procedures. This position will report directly to the Director of Airport Operations.

Essential Functions

• Assume responsibility of leadership for open Operations Manager and/or other Airport Leadership roles on an as-needed basis for a short-term basis
• Travel to airports in need of temporary Airport Leadership to support local team
• Ensures that each guest receives outstanding guest service by providing and ensuring your team provides a guest-friendly environment, including greeting and acknowledging every guest and by maintaining outstanding standards, solid product knowledge and all other components of guest service at one or multiple restaurants, to include fast food and/or full-service operations throughout the location
• Implements and maintains SSP guest service standards and/or brand specifications and grows business within the airport
• Works with Director of Operation/General Manager in handling guest complaints/comments, and using them for making improvements
• Recruit, train, develop, and communicate with all team members and ensure they are knowledgeable on job expectations, guest service techniques, company programs, brand programs, and operational standards
• Work with corporate support team to ensure that the facilitation and installation of equipment meets standards and the needs of our programs.
• 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
• Drive your team in the areas of new product introductions and promotional programs; be the “subject matter expert” and institute training that will guide the implementation of these products/programs and provide training accordingly
• Identify potential or existing operational problems across the business and initiate, develop, and implement appropriate solutions and then measure results
• Perform and demonstrate all operational duties, including proper product preparation (for both internal and external brands), guest service techniques, and daily equipment maintenance procedures, as well as brand identity and standards, with the expectation that management/direct reports and hourly team members will be trained to do the same
• Learn, transfer learning, train and hold management team/direct reports/shift supervisors accountable for knowing, demonstrating and effectively utilizing systems, tools, processes, and equipment which enable guest loyalty and increased profitability
• Communicate company policies with management team/direct reports and hourly team members through written and oral communication in a timely and effective manner and in accordance with SSP approved communication methods
• Plans and assigns daily goals, tasks and assignments and/or instructs direct reports (i.e. supervisors, assistant managers) on the same.
• Sets and reviews objectives for all managers/direct reports and hourly team members on a weekly, monthly, and/or yearly basis, to aide in their development as an SSP employee and regularly report those objectives to the Director of Operations/General Manager and/or Regional Vice President/Area Director of Operations
• Ensures annual performance appraisals are completed for all management/direct reports and hourly team members within your area of the business and per the Company program
• Along with the Director of Operations/General Manager, develops and/or maintains a productive relationship with the client (i.e. Airport Management/Authority) and brand partners.
• Drives and monitors effective merchandising of products at all times, ability to create great displays that reflect plan-o-grams and coach direct reports and team members on doing the same, and have good levels of availability of product
• Implements production planning to drive down waste costs (where applicable)
• Ensures proper completion through follow-up. Monitors sales performance through the analysis of sales reports and comparison shopping, or directs others on the same
• Ensure implementation of union initiatives and assist in the local management with union activity (where applicable).
• Participate in labor relations, including union contract administration, and grievance resolution
• Maintains adherence to all company policies and procedures, as well as state health/sanitation standards
• Performs general clerical functions within the business/restaurant(s), which include payroll, accounts receivable, accounts payable, scheduling, and operating statements and/or oversees the completion of these responsibilities
• Computes and records charges, refunds, cost of lost or damaged goods, and similar items and/or manages this process
• Verifies and posts details of business transactions, such as funds received and disbursed, and totals accounts, using calculator or computer, and/or manages this process

Skills & Other Requirements

• Minimum seven (7) years of increasingly responsible restaurant/food service management experience (direct P&L responsibility for multi-unit operations)
• Aptitude to monitor and control labor costs in both dollar and percentage terms
• Highly proficient in the MS Office Suite applications including Word, Excel, and PowerPoint
• Exceptional interpersonal skills and be able to interface effectively with all levels of management in the field and at the SSP Support Center
• Ability to handle conflict, work under pressure/deal with high pressure scenarios, and resolve uncomfortable situations with clients, customers, peers and direct reports and do so while exercising sound judgement and decision making
• 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.
• Effective organizational maturity to prioritize daily, weekly, monthly and yearly activities
• Works under pressure while exercising good judgment and handles conflict and resolves uncomfortable situations with clients, customers, peers and direct reports
• Demonstrated ability to work both independently and among cross-functional teams with minimal supervision, ability to juggle multiple tasks, and effectively prioritize assigned job duties to meet deadlines and objectives
• Ability to read and formulate action plans, schedule and keep accurate records
• Ability to observe existing conditions and derive strengths and/or weaknesses of current state
• Dynamic and positive attitude to support our culture and work environment and foster positive working relationships with others in the organization
• Proven ability and flexibility to work in a fast-paced environment, juggle multiple tasks, effectively prioritize assigned job duties, meet deadlines, and deal with high stress situations while exercising sound judgment and decision making
• This position is mostly active working in an airport and restaurants.

Job Type: Full-time

Pay: $100,000.00 - $120,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 7 years

Restaurant type:

• Bar
• Café
• Casual dining restaurant
• Coffee shop
• Fast casual restaurant
• Quick service & fast food restaurant

Shift:

• 10 hour shift
• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Every weekend
• Monday to Friday

Application Question(s):

• Have you had oversight of at least $30m managed sales volume?
• Are you willing to relocate to the Pacific Northwest within the next year?
• Do you live near a major airport such as Phoenix, Reno, Las Vegas, Portland, or Seattle?

Experience:

• multi-unit restaurant: 3 years (Required)
• Full Service Restaurant w/ Bar management: 7 years (Required)

Ability to Relocate:

• Phoenix, AZ: Relocate before starting work (Required)

Willingness to travel:

• 100% (Required)

Work Location: On the road