Unit Manager -Bonchon Korean Fried Chicken - Dulles International Airport

About the Role

Manages the operation to deliver superior guest service by overseeing day-to-day performance, cost, revenue, labor, inventory control, and quality of products and services. Responsible for employee relations, including coaching, counseling, training, and development. Ensures compliance with company, franchise, brand/concept, and regulatory agency requirements.

Responsibilities

• Manages day-to-day operations, including performance, cost, revenue, labor, and inventory control, and quality of products and services.
• Supervises Assistant Managers and associates by assigning duties and ensuring proper unit staffing and opening.
• Manages and reviews the unit’s P&L statements to meet budgetary targets; analyzes and reports operating data as needed.
• Oversees all quality control records, including quality assurance, loss-prevention policies, cleaning programs, and compliance with operating procedures.
• Ensures compliance with company, brand/concept, franchise standards, and regulatory agencies.
• Manages recruitment, selection, promotion, and other associate status changes.
• Maintains effective communication and positive associate relations, including performance reviews, progressive discipline, and incentive programs.
• Trains and develops staff to ensure superior guest service delivery.
• Operates the unit in compliance with airport requirements and monitors volume and activities.
• Works with maintenance staff to inspect, maintain, and replace equipment and fixtures.
• Follows and monitors safe food handling, proper hygiene practices, and workplace safety standards.

Makes operating decisions for the assigned unit, with menu, pricing, and process changes reviewed by next-level management or the General Manager.

Requirements

• Bachelor’s degree in hospitality management, business, or a related field; or graduation from a recognized culinary institute; or 3–5 years of restaurant management experience; or an equivalent combination of education and experience.
• Must obtain alcohol awareness and/or ServSafe Food Safety certification.
• Knowledge of a food/beverage-based business model.
• Ability to analyze P&L and sales reports and take appropriate action.
• Ability to select, train, and motivate associates.
• Exceptional interpersonal skills.

Skills

• Ability to read, write, and comprehend instructions, correspondence, and memos.
• Effective communication in individual and group settings with customers, co-workers, and staff.
• Basic mathematical skills: addition, subtraction, multiplication, and division in all units of measure, including whole numbers, fractions, and decimals.
• Ability to apply reasonable understanding in carrying out written, oral, or diagram-based instructions.

Physical Demands

• Must be able to communicate verbally and in writing, and visually navigate the unit.
• Regularly required to continuously stand and walk.
• Frequent use of hands for lifting and carrying (0–30 lbs.), including reaching, grasping, pushing, pulling, stooping, and bending.

Work Environment

The role involves exposure to typical restaurant conditions. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.