Front of the House Service Shift Manager - Salty's at the Sea - Seattle Airport- Full Time

Key Responsibilities

• Makes operational recommendations regarding the assigned unit.
• Provides guidance and input to upper-level management on matters affecting shift performance, team operations, and service standards.
• Manages or assists with daily unit operations by monitoring cost controls, revenue, labor, inventory, and the overall quality of products and services.
• Supervises front-of-house employees, assigns duties, and ensures all areas of the unit are properly cleaned, maintained, and guest-ready.
• Maintains quality control records, including quality assurance logs, loss-prevention procedures, and cleaning and sanitation programs.
• Ensures full compliance with company policies, brand and/or franchise operating standards, and all applicable regulatory requirements.
• Operates the unit in accordance with airport rules and expectations, maintaining awareness of passenger volume and operational activity.
• Maintains effective communication and positive employee relations by assisting with progressive discipline, resolving employee concerns, supporting incentive programs, and participating in performance review processes.
• Affords recruiting, selecting, promoting, and training associates, as well as processing status changes when needed.
• Collaborates with maintenance personnel to inspect, maintain, and arrange for the repair or replacement of equipment as necessary.
• Fulfills safe food handling, hygiene, sanitation, and workplace safety practices, ensuring compliance at all times.
• Performs other duties as assigned to support overall unit operations and guest service.

Qualifications

• High school diploma required.
• Completion of a technical school or company-sponsored program in restaurant management, food service, or a related field is highly preferred.
• Minimum of 3 years of restaurant or food service experience, including at least 2 years in a leadership or supervisory role.
• Must be able to obtain alcohol awareness certification and/or ServSafe Food Safety certification.
• Strong knowledge of restaurant operations.
• Demonstrated ability to lead, coach, and motivate subordinate staff.
• Exceptional interpersonal skills for interacting effectively with employees, customers, and other stakeholders.