General Manager I - Operations

Join OTG as a General Manager at MCO and drive a new type of hospitality. OTG has more than 300 in‑terminal dining and retail locations across 11 airports, serving millions of travelers each year. The company offers industry‑leading compensation and benefits, including PTO, healthcare, and a competitive 401(k) match.

Position Summary

The OTG General Manager at MCO is the management leader for OTG units, responsible for all day‑to‑day restaurant and Cibo operations across multiple concepts and for crewmember performance. Duties include Front‑of‑House/Back‑of‑House staffing, development and training, food quality presentation, guest services, inventory management, merchandising, labor management, and maintaining all policies and procedures in the restaurants and Cibo Markets.

Responsibilities

• Promote an attitude of pride, cooperation, and success in the unit.
• Accountable for the ordering process and overall unit budgets.
• Accountable for all cost and sales projections on a weekly basis.
• Ensure cost‑effective and efficient staffing and adherence to labor budgets.
• Accountable for unit scheduling of managers and crewmembers.
• Provide leadership to managers and crewmembers in the unit.
• Establish and maintain high standards for food quality and customer service.
• Direct managers and crewmembers to achieve company standards.
• Administer and follow up on management and crewmember training.
• Assign and define areas of responsibility for managers, establishing deadlines.
• Direct the team toward achieving the unit’s financial goals.
• Maintain a positive work environment for both the management team and staff.
• Provide a workplace free from hazards, following all safety policies.
• Lead the recruitment of front‑of‑house staff.
• Understand and communicate the crewmember handbook, CBA, and OTG policies consistently.
• Oversee CIBO Markets in assigned quadrants.
• Complete other tasks as assigned.

Qualifications

• Degree in hospitality or culinary field (preferred).
• 3–5 years of senior managerial experience in multi‑unit concepts.
• 1–3 years of retail (convenience store) experience – a plus.
• Proficient knowledge of P&L budgeting and forecasting.
• Strong culinary background and fine‑dining experience – a plus.
• Commitment to service of customers, crew, co‑workers, and management.
• Demonstrated dependability, personal drive, and leadership; ability to lead by example.
• High level of integrity, work ethic, passion, and commitment to OTG values.
• Ability to train, delegate, coach, and develop crewmembers.
• Excellent verbal and written communication skills.
• Willingness to work varied hours, including nights, weekends, holidays, and inclement‑weather conditions.

Benefits

• PTO
• Healthcare coverage
• Competitive 401(k) match
• Industry‑leading compensation package

Pay

$70,000 – $80,000 annually.