Restaurant Manager (F&B Airport oversight / Multi-Unit Management / Financial Planning) – St. Maarten

•  Drive customer satisfaction by upholding top-quality standards for all products, ensuring competitive pricing, and delivering an outstanding experience for valued partners and clients.
  
• Act as the main point of contact for customer concerns related to service, food quality, and incidents, utilizing excellent problem-solving skills to address issues promptly.
  
•  Build and manage relationships with key stakeholders, such as landlords, partners, clients, and customers, fostering effective communication and collaboration.
  
• Collaborate with the finance team to prepare and analyze monthly P&L statements per point-of-sale location, identifying areas for improvement.
  
• Oversee the preparation and readiness of new restaurant/concession openings, leading cross-functional teams to ensure smooth launches.
  
• Set up supervisors and team leads for success, ensuring efficient opening and closing procedures that foster accountability and teamwork.
  
• Create and execute a sales action plan aimed at achieving profitability, sales targets, and KPIs, motivating the team to excel in performance.
  
• Lead the development and growth of current and future concessions by identifying opportunities for enhancement and fostering innovation.
  
• Conduct financial planning and evaluate data to shape strategies and action plans that drive business performance.
  
• Oversee processes and procedures for inventory control, cashiering policies, and accounts receivable, ensuring financial management across all concessions.
  
• Drive sales growth through customer insights, data analysis, and leveraging market trends for strategic decision-making.
  
• Manage stock levels of raw materials and finished goods to meet demand, ensuring optimal availability for customer satisfaction.
  
• Ensure accurate, timely completion of stock counts (biweekly and monthly) to enhance accountability within the team.
  
• Regularly review leases, contracts, and legal agreements to ensure alignment with current business needs and pricing structures.
  
• Gather and analyze detailed customer data to better understand preferences, thereby enhancing service offerings.
  
• Establish KPIs to measure and promote business growth, utilizing data to support strategic decisions.
  
• Maintain a strong customer base by building alliances and networking with other businesses to generate new clientele.
  
• Oversee and refine processes to maintain inventory levels, focusing on operational efficiency.
  
• Coach and mentor restaurant supervisors, enabling them to lead their teams effectively and uphold high standards.
  
• Support employee development through coaching, goal setting, and KPI achievement, fostering a culture of continuous improvement.
  
• Conduct budget reviews and report financial plans to management, ensuring alignment with business goals and objectives.
  
• Organize and lead department meetings to communicate policies, provide updates, and address issues proactively.
  
• Develop and nurture a positive work environment that emphasizes collaboration, teamwork, and open communication.
  
• Identify and address potential conflicts or challenges within the team, employing effective conflict resolution techniques.
  
• Promote a culture of safety by establishing and enforcing standards that comply with legal regulations.
  
• Model ethical standards and professionalism, setting a strong example to foster workplace morale.
  
• Drive diversity and inclusion initiatives, creating an environment where all team members feel valued and respected.
  
• Seek continuous professional development opportunities to enhance personal and team business acumen through networking and educational events.
  

Requirements

• Bachelor's degree in Hospitality or Business Management is required.
  
• A Master’s degree is highly desirable.
  
• Minimum of 8 years of experience in a senior role within airport F&B concessions, industrial catering, or the restaurant industry.
  
• Previous experience managing a restaurant kitchen facility is advantageous.
  
• Proven expertise in customer service, front-of-house operations, and hospitality.
  
• At least 5 years in a supervisory or managerial position.
  
• Strong financial and analytical skills are essential.
  
• Excellent organizational abilities for effective office management.
  
• Superior written and verbal communication skills.
  
• Proficiency in MS Office Suite at an advanced level.
  
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Benefits

• Competitive benefits package
  
• Health insurance 
  
• Staff Meals