Restaurant Manager - Key West International Airport at Master Concessionair

Key West, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Aug, 26

Salary

65000.0

Posted On

17 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Restaurant Operations, Staff Training, Performance Management, Inventory Management, Customer Service, Budgeting, Scheduling, Cash Handling, Health & Safety Compliance, Conflict Resolution, Leadership, Food Sanitation

Industry

Restaurants

Description

Location: Chili's Restaurant - Key West International Airport Salary + Bonus Great Benefits: Vacation, sick days, 401k matching, Insurance: Health, Dental, Life, STD, LTD.... Role and Responsibilities 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

Responsibilities

Assist the General Manager in overseeing daily restaurant operations, including hiring, training, and performance documentation for both front and back of house. Ensure high standards of customer service, food quality, and strict adherence to safety and sanitation policies.