What are the responsibilities and job description for the Unit Manager - Taylor Gourmet (Ronald Reagan Airport) position at Concessions International?
Purpose Of Position
This position has authority to make daily operational decisions for the assigned unit. Decisions related to menus, pricing, and significant operational changes must be reviewed and approved by the General Manager or next-level leadership.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education/ Previous Experience
Ability to read, write and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers, co-workers and staff.
Mathematical Skills
Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
Reasoning Ability
Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate in verbal and written forms, and visually navigate through the unit.
While performing the duties of this job, the employee is regularly required to continuously stand and walk. Use hands for lifting and carrying (0-30lbs.) including frequent reaching, grasping, pushing and pulling; and stooping and bending.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Manage day-to-day unit operations, including performance metrics, revenue, labor, inventory control, and quality of products and services.
- Supervise Assistant Managers and associates by assigning duties and ensuring the unit is properly opened, staffed, and operated at all times.
- Review and manage unit P&L statements to achieve budgetary and financial targets; analyze operating reports and provide insights to leadership as needed.
- Ensure compliance with company policies, brand/franchise standards, airport authority requirements, and all applicable local, state, and federal regulations.
- Maintain quality control documentation, including food safety, sanitation, loss prevention, and cleaning programs.
- Lead recruitment, hiring, training, promotion, and other employee status changes in accordance with company policy.
- Foster positive employee relations through coaching, performance reviews, progressive discipline, and conflict resolution.
- Ensure all associates are properly trained and developed to deliver exceptional guest service and operational consistency.
- Operate the unit in compliance with airport security, access, and operational requirements while maintaining awareness of passenger volume and activity levels.
- Coordinate with maintenance teams to inspect, maintain, and replace equipment and fixtures as necessary.
- Enforce food safety standards, proper hygiene practices, and workplace safety procedures at all times.
This position has authority to make daily operational decisions for the assigned unit. Decisions related to menus, pricing, and significant operational changes must be reviewed and approved by the General Manager or next-level leadership.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education/ Previous Experience
- Bachelor’s degree in Hospitality Management, Business, or a related field; or
- Graduation from a recognized culinary institute; or
- 3–5 years of progressive experience in food and beverage or restaurant management; or
- An equivalent combination of education and experience.
- Ability to obtain and maintain required certifications, including ServSafe Food Safety, alcohol awareness certification, and any airport-mandated credentials or security badges.
Ability to read, write and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers, co-workers and staff.
Mathematical Skills
Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
Reasoning Ability
Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate in verbal and written forms, and visually navigate through the unit.
While performing the duties of this job, the employee is regularly required to continuously stand and walk. Use hands for lifting and carrying (0-30lbs.) including frequent reaching, grasping, pushing and pulling; and stooping and bending.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.