Restaurant Management
Newark, NJ

OTG is an award-winning airport food & beverage operator with more than 200 restaurants and eateries in ten airports, including Philadelphia, John F. Kennedy, LaGuardia, Minneapolis-St. Paul,Toronto-Pearson, Boston Logan,Tucson, Washington National, Orlando and Chicago O’Hare. Since our entry into airports in 1996, we have been recognized throughout the industry for exceptional customer focus and ground breaking innovation.

JOB DESCRIPTION
The Restaurant Manager is responsible for all day to day restaurant operations for single up to multiple concepts and crewmember performance. This may include Front of the House/ Back of the House staffing , development and training, food quality and presentation, guest services, and the maintenance of all policies and procedures in the restaurants/market. The Restaurant Manager is accountable for business results in support of operational goals and for assisting crewmembers in implementing changes and results.

Responsibilities:
• Promotes an attitude of pride, cooperation, and success in the Unit
• Provides leadership to the Crewmembers in the Unit
• Establishes high standards for food quality and customer service
• Directs the Managers and Crewmembers to achieve company standards
• Plans staffing needs for the Unit
• Administration and follow-up on management and Crewmember training
• Assigns and defining areas of responsibility for the managers; establishing and setting deadlines for the completion of assignments
• Directs the team toward achieving the Unit’s financial goals
• Maintains a positive work environment for both the management team and staff
• Provides a workplace free from hazards, following all safety policies set forth by the company, and conforming to any laws and regulations related to the workplace

JOB REQUIREMENTS
• Minimum three years of management experience in restaurants or retail preferably overseeing single to multi-unit concepts
• Must have experience with P&L Analysis
• Commitment to service of customers, crew, co-workers and management
• Demonstrated leadership ability; ability to lead by example
• High level of integrity, honesty and dependability
• High level of work ethic, passion and commitment
• Demonstrated coaching, development and delegation skills
• Excellent verbal and written communication skills
• Ability to work flexible hours, days, shifts, including holidays

JOB SNAPSHOT
Employment Type: Full-Time
Job Type: Restaurant - Food Service, Hospitality
Education: Not Specified
Experience: 3 to 10 years
Manages Others: Yes
Industry: Hospitality, Restaurant, Food
Required Travel: None

Benefits:
Health
Additional Training
Paid Vacation

Restaurant Management
Newark, NJ

OTG is an award-winning airport food & beverage operator with more than 200 restaurants and eateries in ten airports, including Philadelphia, John F. Kennedy, LaGuardia, Minneapolis-St. Paul,Toronto-Pearson, Boston Logan,Tucson, Washington National, Orlando and Chicago O’Hare. Since our entry into airports in 1996, we have been recognized throughout the industry for exceptional customer focus and ground breaking innovation.

JOB DESCRIPTION
The Restaurant Manager is responsible for all day to day restaurant operations for single up to multiple concepts and crewmember performance. This may include Front of the House/ Back of the House staffing , development and training, food quality and presentation, guest services, and the maintenance of all policies and procedures in the restaurants/market. The Restaurant Manager is accountable for business results in support of operational goals and for assisting crewmembers in implementing changes and results.

Responsibilities:
• Promotes an attitude of pride, cooperation, and success in the Unit
• Provides leadership to the Crewmembers in the Unit
• Establishes high standards for food quality and customer service
• Directs the Managers and Crewmembers to achieve company standards
• Plans staffing needs for the Unit
• Administration and follow-up on management and Crewmember training
• Assigns and defining areas of responsibility for the managers; establishing and setting deadlines for the completion of assignments
• Directs the team toward achieving the Unit’s financial goals
• Maintains a positive work environment for both the management team and staff
• Provides a workplace free from hazards, following all safety policies set forth by the company, and conforming to any laws and regulations related to the workplace

JOB REQUIREMENTS
• Minimum three years of management experience in restaurants or retail preferably overseeing single to multi-unit concepts
• Must have experience with P&L Analysis
• Commitment to service of customers, crew, co-workers and management
• Demonstrated leadership ability; ability to lead by example
• High level of integrity, honesty and dependability
• High level of work ethic, passion and commitment
• Demonstrated coaching, development and delegation skills
• Excellent verbal and written communication skills
• Ability to work flexible hours, days, shifts, including holidays

JOB SNAPSHOT
Employment Type: Full-Time
Job Type: Restaurant - Food Service, Hospitality
Education: Not Specified
Experience: 3 to 10 years
Manages Others: Yes
Industry: Hospitality, Restaurant, Food
Required Travel: None

Benefits:
Health
Additional Training
Paid Vacation