Multi-Unit F&B Manager I

Multi-Unit F&B Manager I

Location:

Baltimore

Purpose:

The purpose of the F&B Multi-Unit Manager I role is to act as an intermediary position for the location's Senior/Director of Operations within a geographically recognized section or subsection of a branch or zone. The F&B Multi-Unit Manager I ensures that all of the restaurants within the assigned Terminal/Concourse/zone are clean, staffed, open for business, and operating to high operational and financial standards by holding assigned General Manager(s) accountable.

The F&B Multi Unit Manager I uses broad discretion and judgement to make great leadership decisions.

Essential Functions:

• Open and Close:
  Ensures all GMs and staff recognize the importance of preparing each of the zone's restaurants for next day opening, holding GMs accountable for executing all closing and opening checklist/requirements
• Staffing/Deployment:
  Responsible for scheduling managers to ensure the zone has a leader-decision maker on site within the zone during all hours of operations, and that all restaurants have a person-in-charge on site during all operating hours.
• Product Availability/Working Equipment:
  Ensures daily orders are prepared and units are stocked with appropriate levels of product and teaches associates these order procedures
• Brand Knowledge/Proficiency:
  Assesses skill levels of restaurant associates and conducts and coordinates on-the-job and other training/education activities as necessary
• Visual/Vibe/Appeal:
  Manages the day-to-day activities of associates within a zone – which is a defined individual or group of restaurants or points-of-sale
• Safety:
  Maintains an in-depth understanding of all federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with the law

Important information, reporting relationship, and similar roles:
The F&B Multi Unit Manager I position as described falls under the Fair Labor Standards act as an Exempt position, under both the Administrative Exemption and the Executive Exemption tests. The position typically reports to the Sr/Director of Operations within the assigned location. The F&B Multi Unit Manager I position is expected to work a varied and rotating schedule to be on site at various operating days and hours each week;

some opening shifts, during some busy dayparts, and during some closing shifts to monitor GM and restaurant associates' work activities during these different days and times.

Minimum Qualifications, Knowledge, Skills, and Work Environment:
Each F&B Multi Unit Manager I must have documented and demonstrated experience managing the types of restaurants (QSR, Casual Dine, Full Service, similar complexity, Union and Non-Union, etc.) within the zone to which the role is assigned, to include overall responsibility for success and failure of those restaurants for multiple annual cycles for each type. Demonstrates team management, delegation and issue resolution skills and the ability to manage multiple and concurrent priorities Demonstrates knowledge of HMSHost policies and product, service, quality, equipment and operations standards, or able to demonstrate this knowledge within a reasonable time from hire or promotion Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, understand menus and brand standards as well as converse comfortably with individuals