Front of House Shift Manager - BrewTop Social Restaurant- Seattle International Airport

Concessions International•SeaTac, WA

5d•Onsite

About The Position

The Front of House Shift Manager is responsible for supporting daily restaurant operations and ensuring the delivery of Superior Guest Service. This position manages or assists with the day‑to-day performance of the unit by monitoring key operational areas including cost, revenue, labor, inventory control, and overall quality of products and services. The role also contributes to positive employee relations through effective coaching, counseling, training, and ongoing support of team members. Additionally, the Shift Manager is responsible for maintaining high standards of food quality and ensuring full compliance with company policies, brand and concept standards, franchise guidelines (if applicable), and all regulatory agency requirements.

Requirements

High school diploma or equivalent required; some college coursework or hospitality/restaurant management training preferred.
2 years of supervisory experience in a restaurant, bar, or hospitality environment; airport experience preferred.
Strong leadership, communication, and team‑building skills with the ability to coach and mentor employees.
Knowledge of food safety, sanitation, and workplace safety standards; ServSafe certification preferred.
Ability to oversee shift operations, including labor control, inventory monitoring, guest service, and quality assurance.
Effective problem‑solving and decision‑making skills, especially in fast‑paced, high‑volume settings.
Excellent customer service and conflict‑resolution skills.
Basic math and computer proficiency, including POS systems and standard office applications.
Ability to obtain and maintain required airport badging and security clearances, including background checks.
Ability to work a flexible open schedule, including early mornings, nights, weekends, and holidays.
Ability to stand, walk, bend, and lift moderate weight for extended periods as needed.
Solid verbal and written communication skills, with the ability to effectively communicate with employees, customers, vendors, and others. English required.
Moderate proficiency in Microsoft Word and Excel with the ability to prepare letters, spreadsheets and other documents as required.
Ability to manage competing priorities in a fast‑paced environment.
Strong attention to detail with excellent organizational skills.
Strong analytical, decision‑making, and problem‑solving abilities; capable of resolving conflict and achieving results.
Strong interpersonal, team‑building, and leadership skills; ability to collaborate and work effectively with others.
Knowledge of restaurant operations and service standards.
Demonstrated ability to lead, develop, and motivate subordinate staff.
Exceptional interpersonal skills when interacting with employees, customers, and other stakeholders.
Ability to obtain alcohol awareness certification and/or ServSafe Food Safety certification.

Responsibilities

Manages or supports daily unit operations by monitoring key performance metrics, including cost controls, revenue, labor utilization, inventory management, and the overall quality of products and services.
Provides direct supervision to Front-of-House employees, assigning duties, monitoring performance, and ensuring all areas of the unit are properly cleaned, organized, and maintained.
Oversees quality control documentation, including quality assurance logs, loss‑prevention procedures, sanitation checklists, and cleaning schedules.
Ensures full compliance with company policies, brand/franchise operating standards, and all applicable health, safety, and regulatory agency requirements.
Operates the unit in accordance with airport rules and expectations, maintaining awareness of traffic flow, passenger volume, and operational demands throughout the shift.
Promotes effective communication and positive employee relations by assisting with progressive discipline, conflict resolution, incentive programs, coaching, and performance evaluation processes.
Assists with recruitment, selection, onboarding, promotion, and ongoing training of associates, including processing status changes when needed.
Coordinates with maintenance teams to inspect equipment, schedule repairs, and ensure timely replacement of items essential to unit operations.
Ensures adherence to proper food handling, hygiene, sanitation, and workplace safety standards, intervening promptly when corrective action is necessary.
Performs additional duties as assigned to support operational needs and deliver Superior Guest Service.
Follows all required safety practices in accordance with company policies, departmental procedures, and established workplace safety standards.
Adheres to all regulatory requirements, along with organizational policies, procedures, and department guidelines, ensuring consistent operational compliance.
Promptly reports any employee or guest injuries, incidents, or safety concerns to the appropriate supervisor or manager, following established reporting protocols.