Descripción del puesto

The main goal of the Food Operations Manager is to manage all operations and revenue generating activities of the current and future Concessions business including Airport Restaurants, Airport Concessions and Airport Lounges related to the country.

Main responsibilities:

1. Maintain the highest quality of all products presented and ensure competitive pricing while providing exceptional customer experience for our committed partners.
2. Successfully manage relationships with stakeholders, including the landlord, partners, clients, and customers, ensuring clear communication and collaboration.
3. Deliver an exceptional customer experience across all entities, generating corporate loyalty and fostering collaborative partnerships.
4. Confirm that all new restaurants/concessions are prepared for successful openings, leading cross-functional teams in the process.
5. Ensure supervisors/team leads execute the opening and closing of entities efficiently, fostering a culture of accountability and teamwork.
6. Develop and facilitate the growth of current and future concessions, identifying opportunities for improvement and innovation.
7. Manage processes and procedures within each concession, focusing on inventory control, cashiering policies, accounts receivable, and overall financial management.
8. Develop initiatives to increase sales through consumer insights and data analysis, leveraging trends to drive business decisions.
9. Lead the collection and analysis of detailed customer data to understand individual preferences and enhance service offerings.
10. Build alliances with other businesses to generate new customers through strategic networking events and partnerships.
11. Cultivate a steady base of contacts and customers, maintaining and updating the existing database for effective outreach.
12. Develop and mentor the restaurant supervisors, ensuring they lead and support their respective teams effectively.
13. Collaborate with the finance team to generate monthly P&L statements by POS, analyzing performance against budget and identifying areas for improvement.
14. Provide coaching and support to all employees, fostering a culture of continuous improvement and ensuring achievement of KPIs and monthly objectives.
15. Assist with financial planning and evaluate financial data to develop strategies and action plans aimed at enhancing business unit performance.
16. Oversee inventory levels for all businesses, creating and refining processes that result in operational efficiency.
17. Manage stock levels for raw materials and finished goods, ensuring optimal availability to meet customer demand.
18. Ensure accurate and timely submission of biweekly and monthly stock counts, promoting accountability among staff.
19. Review leases, contracts, and other legal documents for compliance, ensuring all agreements reflect current business needs and pricing.
20. Identify and maintain key performance indicators that drive business development and growth, using data to inform strategic decisions.
21. Serve as the primary point of contact for customer issues related to food quality, service, equipment, or incidents, utilizing strong problem-solving skills to resolve concerns.
22. Conduct budget reviews and report cost plans to upper management for all business entities, ensuring alignment with financial goals.
23. Enhance personal and team business acumen by participating in educational opportunities, networking, and professional organizations.
24. Communicate all operating policies and issues during department meetings, providing timely updates and forecasts to the team.
25. Maintain a safe and healthy work environment by establishing, following, and enforcing standards and procedures in compliance with legal regulations.
26. Develop and implement a sales action plan to achieve sales profitability, targets, and KPIs, while inspiring the team to strive for excellence.
27. Foster a positive work culture that emphasizes teamwork, collaboration, and open communication, empowering employees to take ownership of their roles.
28. Identify and address potential conflicts or challenges within the team, employing effective conflict resolution strategies to maintain harmony and productivity.
29. Lead by example, demonstrating strong ethical standards and professionalism to inspire the team and enhance workplace morale.
30. Champion diversity and inclusion

This is position is located at St. Marteen (Caribbean)

The candidate must relocated in this country

Requisitos

• Bachelor’s degree in hospitality or business management
• At least 8 years of working experience in airport F&B concessions, industrial catering or restaurant business in a leadership role
• Experience managing a restaurant kitchen facility will be an asset
• Advance experience in customer service, front of house service and hospitality
• At least 5 years in a supervisory role
• Strong analytical and financial acumen
• Organizational skills for efficient office control are mandatory.
• Excellent written and verbal communication skills.
• Advanced working knowledge of MS Office suite

Beneficios

Medical Insurance

20 days of vacations

Relocation Package

Annual Bonus