Multi-Unit F&B Manager I

HMSHost is a global hospitality company committed to delivering exceptional service and a dynamic work environment. Known for its extensive network of food and beverage operations primarily located in airports, travel plazas, and other traveler-centric venues, HMSHost offers significant opportunities for career advancement, comprehensive training, and a supportive corporate culture. As part of Avolta including Dufry and Hudson, HMSHost operates with a mission to ensure that every traveler and employee feels valued and energized, fostering a workplace rooted in appreciation, inclusivity, and growth. The company emphasizes its culture of engagement, promoting behaviors that encourage success through coaching, support, and an emphasis on the wellbeing of its associates and customers alike. Their robust benefits package includes health, dental, vision insurance, generous paid time off, holiday pay, meal and transportation benefits, a 401(k) plan with company match, company-paid life insurance, tuition reimbursement, employee assistance programs, training, career growth opportunities, and a referral program that rewards employee recommendations. This comprehensive benefits offering demonstrates HMSHost's dedication to employee welfare and professional development.

The Food & Beverage (F&B) Multi-Unit Manager I role at HMSHost is designed as a pivotal leadership position that bridges the responsibilities between Senior or Director of Operations and the management teams within a specific geographic zone or terminal. This role requires the individual to ensure seamless operation across multiple restaurants or points of sale within the assigned zone, maintaining high standards of cleanliness, staffing, operational readiness, and financial performance. This managerial position operates with a high degree of autonomy, exercising broad discretion and judgment to lead, motivate, and hold General Managers accountable for meeting established goals. The role involves comprehensive oversight of staffing, scheduling, product availability, equipment maintenance, compliance with brand standards, and safety regulations.

As an F&B Multi-Unit Manager I, the incumbent schedules and deploys managers to ensure continuous leadership coverage across all operating hours. They are responsible for fostering an engaging and inclusive workplace environment where team members are supported, coached, and recognized for their contributions. This role involves direct involvement in hiring decisions, terminations, promotions, and onboarding processes, ensuring compliance with training protocols and company policies. The manager must be proficient in interpreting financial and operational reports to make informed decisions that drive business outcomes. They collaborate regularly with senior leadership to communicate strategy, resolve issues, and implement initiatives that increase revenue and operational efficiency.

Key responsibilities include managing daily operations to maintain product availability and equipment functionality, ensuring all restaurants adhere to brand and landlord standards, and actively participating in marketing and promotional activities. The manager also champions safety and health standards, enforcing compliance and engaging in necessary safety activities. The position requires the ability to work a varied schedule encompassing opening, peak, and closing shifts to effectively supervise and support restaurant operations throughout different times and conditions.

The F&B Multi-Unit Manager I role is an exempt position under the Fair Labor Standards Act and typically reports to the Senior Director of Operations. This role represents the first step in a series of multi-unit and multi-brand leadership positions with increasing scope and responsibility, offering substantial opportunities for career progression within HMSHost.

The salary range for this role is approximately $75,216 to $91,171 per year, reflecting the level of responsibility and expertise required. Individuals stepping into this role should have a strong background in restaurant management, typically with 8-10 years of overall experience including multi-unit management for at least 3-5 years. Candidates with formal education in Food Service Management or Culinary programs may find their experience requirements partially satisfied. Successful candidates demonstrate strong leadership, delegation, communication, and problem-solving skills, as well as a deep understanding of operational and financial management within the food service industry. This position is ideal for professionals who thrive in fast-paced, dynamic environments and are passionate about fostering positive team cultures and delivering exceptional guest experiences.