Hattie B's Quick Service Restaurant Manager - BNA

SUMMARY

The Manager is responsible for overseeing all aspects of daily operations to ensure an exceptional dining experience for guests. This role involves managing staff, assisting with scheduling, training, and performance evaluations, and ensuring compliance with health and safety standards. The Manager is also tasked with monitoring inventory, coordinating with kitchen staff, and handling customer inquiries and complaints. Strong leadership, organizational skills, and a commitment to high-quality service are essential for success in this position.

PRIMARY RESPONSIBILITIES

• Oversee daily restaurant operations to ensure efficiency and quality service.
• Manage and supervise restaurant staff, including hiring, training, and scheduling.
• Ensure compliance with health, safety, and sanitation regulations.
• Handle customer inquiries, complaints, and feedback to ensure a positive dining experience.
• Monitor inventory levels and order supplies as needed.
• Coordinate with kitchen staff to ensure timely and high-quality food service.
• Develop and enforce company policies and procedures.
• Foster a positive and collaborative work environment for all employees.
• Conduct regular inspections to ensure the restaurant meets all regulatory and quality standards. 
• Oversee the maintenance and repair of restaurant equipment and facilities.

REQUIRED SKILLS/ABILITIES

• Genuine interest in providing a positive guest experience
• Friendly, outgoing, approachable personality
• Ability to work well with others and support a positive work environment
• Ability to work in a fast-paced environment
• Dependable
• Flexible to work nights, weekends, and holidays
• Ability to follow all guidelines and procedures set forth by FMS/Skyport, brand partners, airport, federal, state, and local employment regulations
• Strong communication skills and ability to handle stressful situations
• Strong problem-solving skills and ability to exercise good judgment
• Ability to use basic math; e.g., addition, subtraction, and basic fractions
• Must pass a 10-year background check 

EDUCATION AND EXPERIENCE:

• High School diploma and some college preferred 
• 2+ years of experience in a supervisory or management role within the restaurant or hospitality industry.
• Experience with inventory management, budgeting, and financial reporting
• ServSafe Certified a plus
  
  

WORKING ENVIRONMENT

Airport: This position operates in a climate-controlled international airport environment. The temperature, volume of noise, and exposure to the public is outside the control of First Meridian Services, Inc. The position requires use of public spaces as provided by the airport.

Restaurant: This position may require frequent exposure to a restaurant or retail operation environment. Regular exposure to varying temperatures (hot/cold/freezing), fumes, vapors, industrial restaurant equipment, noise, and guests will be a common occurrence.

The nature of restaurant work requires the Manager to possess certain physical abilities. Those listed here are representative of those that must be met by the employee to successfully perform this job. Most of the workday is spent standing or walking and working in close proximity to others. Eye-hand coordination, depth perception, finger dexterity, and functional vision and speech perception are required. Some bending, crouching, pushing/pulling and lifting/lowering of 20-50 lbs. Some repetitive motions with hands, wrists, or arms. Must be able to operate all equipment used in the restaurant. Some exposure to skin irritants, electrical equipment, and sharp instruments. Risk to these exposures is minimized by strict adherence to company standards, policies and procedures.

Physical Requirements & their Frequency
Bend – Occasionally
Climb/Crawl – Occasionally
Sit - Rarely
Kneel - Occasionally
Squat - Occasionally
Stand/Walk - C

Mental Requirements & their Frequency
Communicate Orally – Constantly
Evaluating – Frequently
Perform Calculations - Occassionally
Read/Comprehend - Regularly
Reason/Analyze - Regularly
Write - Occasionally