General Manager

OHM Concessions Group owns, operates and manages restaurants in airports across the United States. We pride ourselves on excellent customer service and a fun work environment.

The Restaurant General Manager is responsible for managing the daily operations of the branch, including the selection, development and performance of management staff. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Restaurant General Manager reports to the Director of Operations.

Oversee and manage all areas of the branch and make final decisions on matters of importance.

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Deposits and daily cash reports are being made and sent to accounting department for audits. Ensure all paperwork gets sent to office on weekly basis
• Vouchers are being submitted to the office weekly with the weekly packets for processing.
• Follows up with unit manager to ensure all credit is applied from vendors
• Safe logs are current and being filled out correctly

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality food preparation and service.
• Maintain professional image, ensure restaurant cleanliness, proper uniforms, and appearance standards for all staff. Restaurant General Manager is held accountable for all controllable through P&L
• Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
• Must be Serv Safe certified.
• Will uphold all Serv Safe guidelines.

• Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Follows up on all guest complaints and ensures guest retention and recovery

• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or employee is injured.
• Manage branch which includes: daily decision making, reviewing scheduling, planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.

• Provide directions to employees regarding operational and procedural issues.
• Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
• Conduct orientation, explain the OHM Philosophy, and oversee the training of new employees.
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
• Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.

• Provide strong presence in local community and high level of community involvement by restaurants and personnel.

• College degree is preferred. A combination of practical experience and education will be considered as an alternative.
• Knowledge of computers (MS Word, Excel).
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Must possess a valid drivers license.
• Must be eligible to work in the United States.
• Must agree to…