Master Concessionair

Manager FOH-BOH Restaurant

Food & Beverage Operations ManagementConfirmed live in the last 24 hours

Full-timeOrlando, FL, USA

About the Job

Requirements

An associate degree or equivalent in Hospitality, Business, or Culinary Arts.
A minimum of 3 years of supervisory or assistant manager experience, preferably in full-service restaurants.
Knowledge of marketing techniques and their impact on business results.
Experience in guest relations, negotiations, and complaint handling.
Excellent verbal and written communication skills.
Commitment to serving customers, staff, co-workers, and management.
Demonstrated leadership ability and ability to lead by example.
High integrity and honesty.
Ability to work full-time hours, including weekdays, weekends, and holidays.
Demonstrated coaching and development skills.
Ability to train and delegate.
Follow-through and dependability.
Adherence to and modeling of all MCA policies and procedures.
Knowledge of and commitment to safety and food sanitation.
Health Department-approved Food Handler Manager Certification.

Responsibilities

Assist the General Manager with day-to-day restaurant operations, including front-of-house and back-of-house hiring, employee and supervisor development and training, performance documentation, staffing, food quality and presentation, sanitation, safety, revenue and cash tracking, and customer service.
Perform designated specialty-area duties, such as bar, market, or commissary management, including inventory counts, ordering, and scheduling.
Adhere to MCA and brand operating procedures and ensure shift supervisors and employees follow them.
Attend and contribute to management meetings as required.
Schedule and lead regular pre-shift and post-shift meetings and post communications to staff.
Ensure supervisor and employee duties and assignments are completed in a timely manner.
Record deliveries and receive and reconcile inventory against purchase orders.
Ensure food, beverages, and bakery items are stocked; display correct items; and store perishables at appropriate temperatures before serving.
Complete daily reporting and documentation required by MCA and brand procedures.
Suggest and implement strategies to increase revenue.
Ensure cash payments are received, recorded, and receipted; complete end-of-night reports; balance and account for cash items; and handle registers, deposits, and the safe.
Maintain cleanliness of the restaurant, market, and bar, and document waste, transfers, promotional stock, breakages, and spillages.
Monitor and ensure orientation, training, development, and performance management of supervisors and crew.
Assist staff during busy periods.
Prepare weekly staff schedules, distribute hours fairly and cost-effectively, and adhere to staffing budgets.
Assess employee and supervisor strengths and career-development needs.
Ensure staff punctuality and proper attire.
Meet regularly with underperforming employees to discuss and document improvement areas.
Record all accidents, injuries, and illnesses using the appropriate reporting procedures.
Ensure menu briefings and quizzes are conducted regularly.
Work closely and communicate with the General Manager to support smooth operations.
Ensure work complies with health and safety regulations.
Communicate staff performance issues and training and development needs to the General Manager.
Maintain high guest-service standards and handle complaints efficiently and courteously; communicate service and guest issues to the General Manager.
Perform other duties as directed by the General Manager.
Maintain accountability for labor costs, budgets, and projections, and maintain food and beverage costs within budgetary standards.
Handle front-of-house and back-of-house repairs, light-bulb replacement, organization, and cleanliness.
Conduct safety inspections and document results and deficiencies.
Keep storerooms and loading areas clean and organized.

Starting salary: $55,000 - $60,000 + Quarterly Bonuses

Life Insurance, Short/Long Term Disability
Insurance (Health, Dental, Vision)
401(k) - Matching Program
Employee Meals
Uniform/Shoes for Crews Credit
Paid Time Off (Vacation)
Personal Days/Sick Days
Holidays
Sign On Bonus
Referral Bonus

Location: Restaurants inside Orlando International Airport

Role and Responsibilities
Full-service manager with bar experience and full operational experience.

Position Summary:

An MCA Manager is responsible for assisting the GM in all day-to-day restaurant operations. This may include BOH and FOH hiring, supervisor/employee development and training, performance documentation, adequate staffing, adherence to all MCA policies and procedures, food quality and presentation, sanitation, safety and responsibility for tracking revenues and cash accounts. Responsible for ensuring the highest level of customer service throughout the operation. Being a role model/leader with the ability to solve problems, make informed decisions and manage the workforce and time wisely to achieve maximum results.
Specialty areas of focus may be designated to an MCA Manager such as Bar Manager, Market Manager, Commissary Manager, or another unique area of focus as dictated by the Brand, General Manager or Director of Operations. Focus areas include duties such as daily/weekly inventory counts, ordering, and scheduling responsibility.

Responsibilities:

Adhere to all MCA/Brand operating procedures and ensure that they are adhered to by all shift supervisors and employees
Attend and contribute to management meetings as required
Schedule and Lead Pre-shift/post-shift meetings on a regular basis and post communications to staff
Ensure that all supervisor/employee duties and assignments are performed and completed in a timely manner
Record deliveries; receive and reconcile inventories with purchase orders
Work to ensure all food/beverages/bakery are in stock, the correct items are displayed on all counters and inside display coolers; and all perishable items are stored at the correct temperatures prior to serving
Complete daily reporting to accurately reflect any MCA/Brand procedures & documentation
Suggest and implement strategies that can lead to increased revenue
Ensure all cash payments are received, recorded and a receipt is provided to the customer
Ensure that an end of night report is completed to ensure correct recording of all transactions
Ensure that all cash items are balanced and accounted for daily
Ensure cash handling of register, deposits and safe
Ensure the restaurant, market, and bar are always kept to a high level of cleanliness
Ensure that all waste, transfers to other locations, promotional stock, breakages, and spillages are documented

Monitor and ensure orientation, training, development and performance management of supervisors and crew
Assist staff when required at busy periods
Complete a weekly staff schedule; ensure fair distribution of hours to all staff; use most cost-effective staffing schedules; adhere to staffing budget
Assess employee/supervisor strengths and career development
Ensure that all staff are punctual and attired correctly
Meet with problem performers regularly and discuss/document areas of improvement
Record any accidents/injuries/illnesses that occur, no matter how minor, by using the appropriate accident reporting procedures
Ensure that menu briefings and quizzes are carried out regularly with all staff
Work closely, and communicate with the GM to always ensure a smooth operation
Ensure all work is carried out in compliance with Health & Safety regulations
Communicate staff performance issues, training, and development needs to GM on a regular basis
Maintain a high level of service for all guests
Deal with complaints in an efficient and courteous manner
Communicate any service/guest issues to the GM
Perform any other duties as directed by the GM
Maintains total accountability including labor cost, budgets, and projections
Maintains food and beverage costs per budgetary standards
FOH/BOH repair, light bulb replacement, general organization, and cleanliness
Perform safety inspections and document results and shortfalls
Responsible for ensuring all storerooms and loading areas are clean and always organized

Qualifications

Associate degree or equivalent in Hospitality, Business or Culinary Arts
Minimum 3 years supervisory/assistant manager experience, preferably full-service restaurants
Knowledge of marketing techniques and impact on business results
Experience in guest relations, negotiations, and complaint handling
Excellent verbal and written communication skills
Commitment to service of customers, staff, co-workers, and management
Demonstrated leadership ability; ability to lead by example
High integrity and honesty
High Work Ethic, passion, and commitment
Ability to work full-time hours to manage the operation, including weekdays, weekends, and holidays
Demonstrated coaching and development skills
Ability to train and delegate
Follow through and dependability
Adherence and modeling of all MCA policies and procedures
Knowledge and commitment to safety and food sanitation
Health Department approved Food Handler Manager Certification

About the Company

Master Concessionair

Company size: Not listed
Company stage: Not listed
Total funding: Not listed
Headquarters: Not listed
Founded: Not listed

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