Multi-Unit F&B Director II - Airportworker : Job Details

The purpose of the F&B Multi-Unit Director II 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 Director II ensures that all 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 Director II uses broad discretion and judgment to make effective leadership decisions.

$131,484 - $150,267 Per Year

• 401K Matching
• Health Insurance
• Holiday Pay
• Life Insurance
• Paid Time Off
• Tuition Reimbursement
• Vision Insurance

• Experience managing multiple restaurants (QSR, Casual Dine, Full Service, etc.) within the assigned zone, including responsibility for success and failure across multiple annual cycles. Typically, 3+ years of multi-unit management in a small zone or 5+ years in a large zone, with 8-10 years of overall restaurant experience.
• Graduation from a Food Service Management or Culinary program may substitute part of the experience requirement.
• Strong team management, delegation, and issue resolution skills, with the ability to manage multiple priorities.
• Knowledge of HMSHost policies, product, service, quality, equipment, and operations standards, or the ability to learn these quickly.
• Ability to speak, read, and comprehend instructions, policies, menus, and brand standards, and communicate effectively.

• Ensure all GMs and staff prepare restaurants for next-day opening, holding GMs accountable for checklist execution.
• Schedule managers to ensure leadership presence and coverage during all operating hours.
• Demonstrate and promote leadership behaviors that foster employee engagement.
• Provide coaching and support to restaurant staff to meet business goals.
• Promote diversity and inclusion within the zone.
• Participate in hiring, termination, promotion decisions, and promote HMSHost as an employer of choice.
• Oversee onboarding and offboarding processes, ensuring compliance and proper documentation.
• Monitor financial and operational data to track zone performance and adjust staffing accordingly.
• Collaborate regularly with the DO/SrDO on issues, strategies, and team management.
• Support recognition initiatives and motivate staff through various programs.
• Manage product availability, inventory, and vendor relations.
• Ensure proficiency in company tools like MIV, Crunch Time, Kronos, etc.
• Oversee maintenance and repair of restaurant equipment.
• Assess and develop staff skills through training and education.
• Maintain knowledge of brand standards, CBAs, lease agreements, and procedures.
• Manage daily operations, resolve customer and staff issues, and utilize subordinate leaders' strengths.
• Ensure safety standards and health protocols are followed, including COVID-19 procedures.
• The role reports to the Sr/Director of Operations and requires a varied, rotating schedule.

Benefits include health, dental, vision insurance, paid time off, holiday pay, meal and transportation benefits, 401(k) with company match, employee assistance, career growth opportunities, and referral bonuses. Benefits may vary by position.