Assistant Director of Operations - Hartsfield-Jackson Atlanta International Airport (ATL) bei None

POSITION SUMMARY

The Assistant Director of Operations (ADO) provides leadership and oversight for daily operations at Hartsfield-Jackson Atlanta International Airport, the world’s busiest and most efficient airport.  This role is responsible for managing multiple restaurant brands and concepts in the airport through a team of managers, supervisory kitchen and service personnel.   An Assistant Director of Operations (ADO) is responsible for developing and refining business plans for assigned unit(s) and ensuring that the airport operations comply with federal, state, and local regulations; reviews operating reports and adapts to market changes.   Assures compliance with brand and/or franchise requirements and supports the safe and efficient movement of passengers and aircraft, and collaborates with multiple stakeholders to deliver world-class service.  

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assures continuous focus on quality products, service, and overall customer satisfaction
• Monitors business performance; review operating reports, provides analysis and advice to managers to maintain and improve business results
• Monitors effectiveness of unit themes, .menus, and pricing in generating business
• Maintains awareness of airport volume and activities and incorporates into business results analysis and planning
• Assures compliance with brand and/or franchise requirements as applicable
• Coordinates promotional or cooperative advertising efforts
• Manages relationships with airport and local regulatory representative regarding units managed
• Provides overall guidance and coaching to managers
• Identifies potential leaders and groom for future leadership positions
• Provides unit managers with an increased knowledge of the CI business model and with basic business concepts
• Communicates daily with employees to get feedback, communicate the CI vision, and identify potential issues
• Performs other duties as assigned

OTHER RESPONSIBILITIES

• Practices proper safety techniques in accordance with company and departmental policies and procedures
• Adheres to applicable regulatory requirements, organizational policies and procedures, and departmental guidelines
• Responsible for reporting employee/customer injuries or accidents and other safety issues to the supervisor

QUALIFICATIONS

The qualifications listed below are representative of those required to successfully perform the essential duties and responsibilities of this position.

Education and Experience:

Bachelor’s degree in hospitality management, business, food science or similar program; or graduation from recognized culinary institute, or significant equivalent experience. Minimum of 5 – 8 years’ experience in concession or restaurant management in an airport or similar concession environment or in a multi-unit franchise management role, supplemented by additional experience in restaurant or hospitality management.

Knowledge, Skills and Abilities:

• Knowledge of a food/beverage-based business model
• Financial acumen and ability to analyze P&L and sales reports and take appropriate action
• Advanced verbal and written communication skills; ability to effectively communicate with employees, customers, vendors and/or others as required
• Moderate proficiency in Microsoft Word, Excel; ability to prepare letters, spreadsheets, presentations, and/or other documents as required
• Ability to handle competing priorities in a fast-paced environment
• Must be detail oriented and organized
• Strong analytical, decision making and problem-solving skills; ability to resolve conflict and deliver results.
• Strong interpersonal, team building and leadership skills; ability to collaborate and work effectively with others
• Must be able to obtain alcohol awareness and/or ServSafe Food Safety certification
• Ability to select, train, and motivate associates
• Exceptional interpersonal skills in dealing with other entities, joint venture partners, civic groups, and employees

PHYSICAL DEMANDS

• The physical demands described here are representative of those that must be met by an employee to perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Occasionally required to stoop, kneel, crouch or crawl; taste or smell
• Frequently required to stand, walk, sit, talk, hear, use hands to handle, touch/feel objects, tools and controls; reach with hands and arms, climb stairs
• Occasionally required to lift and/or move up to 10 pounds

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Regular, on-site attendance is required
• Work is primarily in a climate-controlled restaurant, office or airport facility with moderate noise level; however, occasional outdoor activity is required