Become a Key Leader in Restaurant Operations! We invite you to join our team in a fast-paced airport environment, where you will play a pivotal role in enhancing guest experiences and driving operational success! Salary: $120,000 - $130,000 / year Opportunity for Attractive Quarterly and Year-end Bonuses Comprehensive Benefits Package Room for Career Advancement Key Responsibilities: Lead the Team: Inspire management team, direct reports, and hourly staff on new product launches and promotional programs, ensuring effective training and implementation. Prioritize Food Quality: Uphold food standards by adhering to recipes and portion controls, ensuring compliance with safety specifications and staying informed on food safety practices. Training Focus: Provide thorough training on product preparation, guest service techniques, daily equipment maintenance, and brand standards. Conduct Quality Audits: Perform internal quality assessments and document findings to evaluate location preparedness and adherence to brand standards. Operational Responsibilities: Manage financial controls, personnel, facilities, marketing, food quality, and overall business operations, reporting key metrics to your manager regularly. Innovate Solutions: Collaborate with senior leadership to develop innovative strategies for long-term improvements within assigned locations. Cost Control: Optimize food and labor costs aiming for maximum profitability. People Development: Engage in succession planning and follow-up on action plans for team member development. Systems Compliance: Ensure adherence to company policies and state health standards. Merchandising Standards: Maintain display presentations and monitor inventory levels. Office Management: Oversee financial management, inventory, purchasing, scheduling, and payroll tasks. Forecasting and Budgeting: Assist in analyzing sales performance through reporting and market research. Qualifications: Education: Bachelor's Degree in Culinary, Hotel & Restaurant Management, or related field preferred; equivalent experience may be considered. Experience: Solid General Management experience in full-service restaurants; quick service experience is advantageous. 10+ years of progressive management experience in full-service environments with P&L oversight of $20m+ in sales volume is preferred. 10+ years in airport terminal F&B concessions is highly desirable. Multi-Unit Management: 5+ years managing multiple locations with General Manager reports or franchise operations experience required. Financial Acumen: Strong skills in monitoring and controlling labor costs. Culinary Knowledge: Culinary background is desired, with a strong emphasis on food safety. Technical Skills: Proficient in MS Office (Word, Excel, PowerPoint, Outlook) and Point-of-Sale systems. Interpersonal Abilities: Strong relationship management and communication skills to interact with all levels of personnel, including executives. Analytical Skills: Capable of conducting gap analysis for operational objectives based on planning and performance metrics. Diversity and Inclusion: SSP America is proud to be an equal opportunity employer, committed to creating an inclusive environment for all employees regardless of their background.