Unit Manager -Bonchon Korean Fried Chicken - Dulles International Airport

Purpose of Position:
Manages the operation to deliver Superior Guest Service by performing the following duties: manages the day-to-day operations of the unit’s performance, cost, revenue, labor and inventory control, quality of products and services.

Manages employee relations, coaching and counseling, training, and development.

Manages quality of product to ensure compliance with company, franchise, brand/concept, and regulatory agency requirements.

Essential Duties/Responsibilities:
1.

Manages the day-to-day operations of the unit’s performance, cost, revenue, labor, and inventory control, quality of products and services.
2.

Supervises the activities of Assistant Managers and associates by assigning duties and ensuring that the unit is opened and staffed appropriately.
3.

Manages and reviews the unit’s P & L statements to ensure budgetary targets are achieved.

Reviews other required reports and operating data.

Provides analysis to management as needed.
4.

Manages all quality control records, including quality assurance and loss prevention policies and procedures, and cleaning programs.
5.

Ensures compliance with company and brand/concept, and/or franchise standards of operating procedures, as well as applicable regulatory agencies.
6.

Manages recruitment, selection, promotion, and other associate status changes.
7.

Maintains effective communication and positive associate relations by ensuring all duties are performed in a timely and professional manner, including: performance reviews, progressive discipline, resolving employee relations, and managing incentive programs.
8.

Responsible for the proper training and development of staff and supports associates to ensure delivery of superior guest service.
9.

Operates the unit in compliance with airport requirements and maintains awareness of volume and activities.
10.

Works with maintenance staff to inspect, maintain, and replace equipment and fixtures when necessary.
11.

Follows and monitors safe food handling, proper hygiene practices, and workplace safety standards for operating a unit.
Decision-Making Authority:
Position makes operating decisions with respect to the assigned unit.

Decisions regarding menus, operating processes, pricing, etc., are to be reviewed with next-level management and/or the GM.

Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

The requirements listed below are representative of the knowledge, skill, and/or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/ Previous Experience:
Bachelor’s degree in hospitality management, business, or similar program; or graduation from a recognized culinary institute; or 3-5 years of related experience in restaurant management; or an equivalent of education and experience.

Must be able to obtain alcohol awareness and/or ServSafe Food Safety certification.

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