Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $113,118.00 - $141,398.00
Work Schedule
Rotating Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Holiday pay
Meal and Transportation Benefits
401(k) retirement plan with company match
Company paid life insurance
Tuition Reimbursement
Employee assistance program
Career growth opportunities
Referral Bonus Program
Job Description
HMSHost, a leading global provider of hospitality services in travel venues, operates a diverse portfolio of restaurants, retail shops, and other services at major airports, travel centers, and motorways. With a strong presence at Chicago O'Hare International Airport, HMSHost manages well-known brands such as Chili's, delivering exceptional dining experiences to millions of travelers annually. They are committed to providing excellent customer service, innovative dining options, and maintaining operational excellence while fostering a positive work environment for their employees.
The Food and Beverage (F&B) Multi-Unit Director II position located at Chicago O'Hare International Airport, Terminal 2, Concourse F, Gate F0... Show More
The Food and Beverage (F&B) Multi-Unit Director II position located at Chicago O'Hare International Airport, Terminal 2, Concourse F, Gate F0... Show More
Job Requirements
- Minimum of three to five years of multi-unit management experience
- Eight to ten years of overall restaurant experience
- Ability to demonstrate leadership and decision-making skills
- Strong organizational and time management abilities
- Valid work authorization
- Ability to work a varied and rotating schedule including opening, peak, and closing shifts
- Excellent communication and interpersonal skills
- Ability to understand and apply operational and safety standards
- Capable of collaborating with senior leadership and managing diverse teams
- Willingness to travel within the zone as needed
Job Qualifications
- Proven experience managing multi-unit restaurant operations across diverse concepts such as QSR, Casual Dine, and Full Service for a minimum of three to five years
- Eight to ten years of overall restaurant management experience
- Graduation from a Food Service Management or Culinary program preferred or may substitute for some experience
- Demonstrated team management, delegation, and issue resolution skills
- Ability to manage multiple concurrent priorities efficiently
- Knowledge of HMSHost policies, product, service, quality, and operational standards or ability to acquire this knowledge promptly
- Strong communication skills, including the ability to read and comprehend instructions, correspondence, policy documents, menus, and brand standards
- Comfortable conversing with employees at all levels
- Commitment to diversity and inclusion principles
- Proficiency with restaurant management tools and technology
Job Duties
- Ensure all general managers and staff prepare each restaurant for next-day opening and hold managers accountable for opening and closing procedures
- Schedule managers to guarantee leadership presence at all operating hours and maintain person-in-charge at every restaurant
- Provide consistent support, coaching, and encouragement to restaurant staff to achieve business goals
- Hold general managers accountable for onboarding, offboarding, compliance with badging, training, and orientation processes
- Monitor and analyze financial and operational reports to track progress toward zone goals and assign associates accordingly
- Collaborate regularly with senior leadership to communicate vision and address operational issues
- Implement company recognition initiatives and motivate employees with performance-based rewards
- Manage purchasing for repairs, maintenance, and supplies in coordination with branch leadership and address loss prevention concerns
- Oversee product availability, ensure accurate daily ordering and inventory levels, and handle vendor communications for supply issues
- Maintain proficiency in company tools such as MIV, Crunch Time, and Kronos among staff
- Monitor and maintain restaurant equipment and schedule routine maintenance or repairs
- Champion waste minimization and participate in food donation programs
- Assess and develop restaurant associates’ skills through training and education programs
- Embrace technology and lead employees in adopting new technological solutions
- Maintain knowledge of brand standards, lease agreements, and operational protocols and teach staff accordingly
- Develop and implement creative marketing strategies to increase revenue
- Manage daily activities of associates, use discretion to resolve issues, and provide ongoing feedback on performance
- Ensure planned maintenance is conducted and marketing programs comply with brand initiatives
- Uphold all federal, state, and local safety, sanitary, and health standards, and ensure managers meet safety requirements
- Train managers and associates in wellness checks and adherence to health protocols, including COVID-19 guidelines
OysterLink focuses on restaurant and hospitality jobs.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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