Unit General Manager I (Restaurants)

Wildwood, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

Employee assistance program

Paid Time Off

company holidays

401k Retirement Plan

bonus eligibility

discount programs

Job Description

This role is offered by a leading airport operations company specializing in food and beverage services within airport terminals. The company is committed to delivering premium service experiences to travelers while maintaining high operational standards and safety regulations. As a key player in airport hospitality, the company focuses on strategic initiatives that maximize operational efficiency, financial performance, and guest satisfaction. The company culture emphasizes professional growth, teamwork, and compliance with all health and safety guidelines, ensuring a secure and welcoming environment for both employees and customers.\n\nThe position is the Unit General Manager I for Food and Beverage (F&B) operations within the airport setting, reporting to senior leadership such as the Site General Manager, Director of Operations, or Plaza Director. This role is exempt and designed for full-time professionals dedicated to overseeing all aspects of the airport's food and beverage business. The Unit General Manager I is responsible for leading the management team and driving exceptional results across operational, financial, and service benchmarks. This individual plays a crucial role in shaping the company culture and sustaining client relationships critical to business success.\n\nThe role involves comprehensive oversight of food and beverage operations, including ensuring adherence to company policies, standards, and health regulations. Key responsibilities include managing food quality, sanitation, and liquor regulations, coordinating inventory and supply needs, and maintaining security protocols. The Unit General Manager I is accountable for monitoring and managing labor costs, forecasting schedules, and spearheading associate onboarding and continuous development. Additionally, this leadership position requires the ability to resolve customer concerns promptly and effectively while fostering a positive work environment that supports employee growth and motivation.\n\nSuccessful candidates will have at least two years of experience in restaurant management, possess strong customer service and communication skills, and demonstrate emerging leadership capabilities. The role demands the ability to work under pressure, adapt to flexible schedules including weekends and holidays, and utilize an understanding of sales, labor, and food cost management. This position offers a strategic pathway for professional development within airport operations and the broader hospitality industry.

Job Requirements

High school diploma or equivalent
2+ years of restaurant management experience
Ability to organize shift-level tasks
Ability to work under pressure
Able to work a flexible work schedule including weekends and holidays
Strong customer service skills

Job Qualifications

High school diploma or equivalent
2+ years restaurant management experience
Basic communication skills
Strong customer service skills
Understanding of basic business patterns
Familiarity with inventory management basics
Emerging leadership ability and team motivation skills
Basic understanding of sales, labor costs, and food costs
Ability to work effectively with a diverse workforce

Job Duties

Follow all policies, procedures, standards, specifications, guidelines, and training programs
Oversee food usage and verify and oversee reconciliation process for deliveries
Resolve immediate customer concerns about food quality or service following company standards
Maintain sanitation standards throughout shifts and complete required documentation
Supervise staff during shifts to ensure health and safety standards and liquor regulations are followed according to state and local guidelines
Complete shift-related paperwork, including forms and reports in a timely manner
Monitor and report supply levels for tableware, cooking utensils and cleaning items
Report maintenance and repair needs for equipment and facilities
Execute opening and closing procedures and maintain security standards
Provide feedback on team member performance
Make employment and termination recommendations consistent with company guidelines
Monitor staff compliance with company dress code guidelines
Assist with on-the-job training for new team members
Monitor food preparation and methods to ensure compliance with brand and company specification and standards
Forecast labor and staff schedule appropriately as business dictates in compliance with CBS if applicable
Responsible for onboarding and continued development of associates assigned to their concept
Perform any other duties as assigned by supervisor