Greyhound, known the world over in transportation and one of the most recognized brands in the world operates restaurants in many of its terminals serving thousands of travelers each day.  Our Food Service Unit Manager is the leader of the restaurant management team who plans, directs, leads and manages the restaurant.  Active, hands on involvement is the cornerstone to achieving excellent operations which drives superior sales, profit, and customer/employee satisfaction.  Our managers must be self-starters and operate with a high level of independence, autonomy and personal integrity.

• On the floor management – Nothing happens in the office; our managers are expected to spend most of their day teaching, training, motivating and encouraging excellent employee performance
• Maintaining adequate staffing levels – Successful managers maintain sufficient numbers of well-trained employees to handle the business while maintaining excellent employee commitment and moral
• Operational Excellence – The manager is responsible for ordering, preparing, cooking, handling and serving excellent quality food and beverages
• Maintain a spotless clean and safe restaurant while developing and executing cleaning methods and system
• Profit – Achieving budgets for food, labor and cash cost while maintaining operational excellence
• Prepare and submit accurate daily, weekly and monthly sales reports.  Including: Probable Monthly Operating Statement. Daily Sales Reports, Invoice Transmittal Sheets and Sales Logs
• Conduct and maintain detailed inventory of Food, Retail and Paper products and ensure that a sufficient par stock is available through proper ordering, receiving and pricing.  Inventories should be done daily, weekly and monthly, as necessary. 
• Maintain all files and records in accordance with established company policy and comply with all Federal, State and Local directives relating to the operation of a food service establishment.
• Promote effective and positive working relationships with Customer Service Supervisors and other terminal employees
• Insure a safe, accident free environment through proper training of all employees in food handling, sanitation and safety procedures
• Maintain recipe development and plate cost extensions to control Food Costs
• Effectively Recruit Train, Schedule and Motivate hourly employees to ensure necessary staffing levels and quality Customer Service

 QUALIFICATIONS 

• High School Diploma, Some college preferred

• Three (3) to Five (5) years of salaried restaurant management experience

• Excellent interpersonal and team building skills

• Strong organization and administration skills

• Aptitude for quickly learning new skills

• Ability to work independent of daily supervision in a fast paced pressure filled environment

• Prepare and submit accurate, weekly, and monthly sales and profit reports

• Excellent office skills (Word, PowerPoint and Excel)

• Excellent communications skills (oral, written and listening)

• Candidate must be available to work nights, weekends and holidays
• Empathetic, with good listening skills

• Excellent personal appearance

Job Category: Restaurant - Food Service, Retail