Quick Service Restaurant Manager

Location: St. Louis Lambert International Airport, St Louis, MO, 63145

About OHM Concessions Group

OHM Concessions Group owns, operates and manages restaurants in airports across the United States. We pride ourselves on excellent customer service and a fun work environment.

Position Summary

The Quick Service Restaurant Manager is responsible for managing the daily operations of the branch, including the selection, development, and performance of management staff. This role oversees inventory and ordering of food and supplies, optimizes profits, and ensures guests are satisfied with their dining experience. The Quick Service Restaurant Manager reports directly to the Director of Operations.

Essential Job Responsibilities and Accountabilities

Branch Management

• Oversee and manage all areas of the branch and make final decisions on matters of importance.

Financial

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, and labor costs.
• Ensure all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time, and in accordance with company policies and procedures.
• Ensure deposits and daily cash reports are made and sent to the accounting department for audits.
• Submit paperwork and vouchers weekly to the office for processing.
• Follow up with unit managers to ensure all vendor credits are applied.
• Maintain current and accurate safe logs.

Food Safety and Planning

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure compliance with operational standards, company policies, and federal/state/local laws and ordinances.
• Ensure consistent high-quality food preparation and service.
• Maintain professional image, restaurant cleanliness, proper uniforms, and appearance standards for all staff.
• Estimate food and beverage costs and work with Corporate office staff for efficient provisioning and purchasing of supplies.
• Supervise portion control and preparation quantities to minimize waste.
• Must be ServSafe certified and uphold all ServSafe guidelines.

Guest Service

• Ensure positive guest service in all areas.
• Respond to complaints and take appropriate actions to turn dissatisfied guests into return guests.
• Follow up on all guest complaints to ensure guest retention and recovery.

Operational Responsibilities

• Ensure proper security procedures to protect employees, guests, and company assets.
• Maintain a safe working and guest environment to reduce risk of injury and accidents.
• Complete accident reports promptly if a guest or employee is injured.
• Manage daily decision making, scheduling, and planning while upholding standards, product quality, and cleanliness.
• Investigate and resolve complaints concerning food quality and service.

Personnel

• Provide direction to employees regarding operational and procedural issues.
• Interview hourly employees and direct hiring, supervision, development, and when necessary, termination of employees.
• Conduct orientation, explain the OHM Philosophy, and oversee training of new employees.
• Develop employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviews.
• Maintain an accurate and up-to-date staffing plan.
• Prepare schedules and ensure adequate staffing for all shifts.

Qualifications and Requirements

• A combination of practical experience and education will be considered.
• Knowledge of computers including MS Word and Excel.
• Proficient in food planning and preparation, ordering and inventory control, sanitation, personnel management, recordkeeping.
• Eligible to work in the United States.
• Agreement to background check per airport authority
• Maintain all applicable licenses.

Requirements

• Self-discipline, initiative, leadership ability, and outgoing personality.
• Pleasant, polite manner and neat, clean appearance.
• Ability to motivate employees to work as a team to meet food and service standards.
• Ability to handle pressures of coordinating multiple activities and recommend solutions to restaurant problems.
• Strong communication skills for dealing with diverse staff.
• Ability to coordinate multiple tasks such as food, beverage, and labor cost while maintaining operational standards.
• Ability to evaluate experience and qualifications of job applicants.

Accountability

• Keep Directors promptly and fully informed of all issues, including problems, unusual matters, and positive events.
• Take prompt corrective action or suggest alternative courses of action when necessary.
• Complete job responsibilities and performance objectives timely and effectively in accordance with OHM policies and procedures.
• Maintain favorable working relationships with all company employees to foster a cooperative and harmonious working climate.
• Consistently provide a favorable image of OHM to promote its “We Care” philosophy.
• Perform other duties and responsibilities as required or requested.

Supervision

• Coach and train staff.
• Solve and resolve all issues relating to daily operations and brand-related problems.
• Evaluate and train crew members on customer service, including uniform standards, customer interaction, and upselling.
• Ensure staff perform and complete assigned tasks effectively.

Working Conditions

• Hours may vary; typical work week is approximately 50 hours and may include filling in for employees or emergencies.
• Ability to perform all restaurant-level functions, including deliveries when needed.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies up to 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as office equipment such as phones, computer, and copiers.