Food & Beverage Manager

Purpose: The purpose of the General Manager I (GM) position at Port Authority Bus Terminal, is to manage a QSR restaurant or small cluster of restaurants or points-of-sale in close proximity to each other with sales of generally up to $5M. The GM ensures the restaurant is clean, staffed, open for business, and operates to high operational and financial standards.  The GM uses broad discretion and judgement to make great leadership decisions and is responsible for the overall success of the restaurant. 

Essential Functions:  

• Oversees daily opening and closing procedures to ensure the restaurant is clean, secure, and ready for service 

• Leads staffing efforts including hiring, scheduling, and deploying team members to maximize efficiency and coverage 

• Fosters a positive work environment through coaching, recognition, and development aligned with business goals 

• Monitors financial performance, manages budgets, and implements strategies to drive revenue and control costs 

• Manages inventory levels, product ordering, vendor relationships, and ensures equipment is maintained and operational 

• Ensures compliance with all health, safety, and sanitation standards through training and daily oversight 

• Upholds brand standards, labor agreements, and lease requirements while educating staff on operational expectations 

• Resolves customer and employee concerns with sound judgment and supports marketing initiatives to enhance guest experience 

• Utilizes management systems and tools effectively and encourages staff adoption of new technologies to improve operations 

• Supports onboarding and offboarding processes, ensuring proper training, documentation, and compliance with company procedures 

Reporting relationship and other important information: 

• The GM I position as described falls under the Fair Labor Standards act as an Exempt position, under both the Administrative Exemption and the Executive Exemption tests. 

• The position typically reports to the Director of Operations, or an intermediate zone, cluster or area leader within the assigned location. 

• The GM I position is expected to work a varied and rotating schedule to be on site at various operating days and hours each week; some opening shifts, during some busy dayparts, and during some closing shifts to monitor restaurant associates’ work activities during these different days and times.  

Minimum Qualifications, Knowledge, Skills, and Work Environment:  

• Education and Experience: The combination of education and professional experience must exceed 4 years: 

• • In a leadership role: Requires 2 years of experience supervising a team of operations professionals engaged in executing F&B programs 

• • In a technical role: Requires 4-6 years of F&B operations experience engaged in developing and delivering store management and customer service programs 

• • A bachelor's degree can count for 2 of the 4-year requirement; graduation from a Food Service Management or Culinary program may substitute for a portion of the time-based experience requirement  

• Specialized Training: 

• • Knowledge of state and federal employment, and health & safety regulations and statutes   

• Specialized Skillset/Competencies/Traits: 

• • Demonstrates knowledge of F&B policies and products, service, quality, equipment, and operations standards, or able to demonstrate this knowledge within a reasonable time from hire or promotion 

• • Excellent interpersonal, verbal, and written communication skills 

• • Proficiency in F&B technology platforms including POS systems, inventory management software, scheduling systems, and reporting tools 

• • Demonstrated success managing a P&L, adhering to a budget focusing on profitability and efficiency 

• • Business acumen with operations mindset required to understand the long-term implications of operations management and customer experience planning to advance organizational goals   

• • Demonstrated history of understanding the needs of retail business operations, brand partners, landlord stakeholders, the F&B associate population, and individual store circumstances   

• • Demonstrated history of creating and maintaining positive work environments through coaching, developing, and leading teams to achieve common goals