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About Us
Operating in nearly 40 countries across the world, our purpose is to be the best part of the journey. Whether our customers are flying abroad on holiday, heading off on a business trip or commuting to work by train, we aim to offer them food and drink experiences that meet their many different tastes and needs.

What You’ll Get from Us
Our Commitment to learning and development is our commitment to unlocking our people’s success. We strive to provide a wide range of resources that boost our people’s skills today, and help them fulfil their potential tomorrow. No matter where you join us, you’ll have all the tools you need to take charge of your development. Surrounded by like-minded colleagues and guided by industry experts, it’s your career, your way at SSP.

Director of Operations

Join Our Team as a Director of Operations in a dynamic airport restaurant environment!

 

  • $110,000 - $120,000 / year
  • Opportunity for quarterly bonus and year-end super bonus
  • Comprehensive Benefits Package
  • Career Progression Opportunities

 

Are you an experienced foodservice professional with a passion for high-volume, a stickler for food safety, and a knack for leadership?

 

We have an exciting opportunity for a Director of Operations at Bradley International Airport (BDL). If you thrive in a fast-paced food environment and are ready to take on a challenging and rewarding role, we want to hear from you!

What You’ll Do:

  • Manage All Front of House and Kitchen Activities: Manage, supervise and evaluate Team Member performance through follow-up to ensure proper completion of assigned tasks and goals and provides feedback including disciplinary action.
  • Drive Management Team/Direct Reports and Hourly Team Members: in the areas of new product introductions and promotional programs; drive the implementation of these items and drive and/or provide training to management team/direct reports and hourly team members accordingly.
  • Focus on the Food: Ensure food quality and standards; maintain recipe adherence and portion control, ensuring compliance with company, restaurant partner and food safety specifications. Keep abreast of emerging issues in food safety and communicate adequately to functional and cross-functional partners.
  • Problem Solving: Address routine issues and escalate complex problems to higher management as necessary.
  • Drive the Training Process:  and/or conduct the training for management/direct reports and hourly team members on proper product preparation (for both internal and external brands), guest service techniques, and daily equipment maintenance procedures, as well as brand identity and standards.
  • Conduct Routine Internal Quality Assessment Audits:  and complete detailed written assessments to help determine preparedness of location and concurrence with brand standards and programs.
  • Responsible For: financial controls, personnel management, facilities, marketing, food preparation and quality, and general business operations and possess the organizational agility to report on these measures to your manager on a regular basis.
  • Partners with the Corporate HR team: to drive annual performance appraisal process for all direct reports and properties and ensures completion in accordance with the company program.
  • Developing Innovative Solutions: Work with Regional Vice President/Area Director of Operations in developing innovative solutions for positive, long-term transformations within the assigned properties.
  • Cost Control: Optimize food and labor costs to maximize profitability.
  • People Development: Facilitate, participate in, and develop action plans arising out of the Company's succession planning process.
  • Systems and Processes: Maintains adherence to all company policies and procedures, as well as state health/sanitation standards.
  • Merchandising and Displays: Maintain all merchandising standards, display presentations and signing standards and monitor inventory levels.
  • Office Management: Handle tasks such as management of funds and media, receiving, inventory, purchasing, team member scheduling and payroll.
  • Forecasting and Budgeting: Assist in monitoring sales performance through the analysis of sales reports and comparison shopping.

What We’re Looking For:

  • Educational Background: Bachelor’s Degree in Culinary, Hotel & Restaurant Management or related field highly desired; experience may substitute for education.
  • Experience: Full Service with bar restaurant General Management experience required. Quick Service Restaurant management highly desired.
  • Minimum 7 years of increasing responsibility of management experience in a full-service with bar restaurant environment with direct P&L responsibility and oversight of $20m+ managed sales volume and/or franchise operations management; or an equivalent combination of education and experience - preferred.
  • Minimum 2 years of airport terminal F&B concessions experience - highly desirable.
  • Minimum 5 years of multi-unit restaurant management experience with General Manager direct reports or franchise management experience – required.
  • Financial Skills: Aptitude to monitor and control labor costs in both dollar and percentage terms.
  • Technical Training: Culinary background is desirable. Utmost importance on food safety.
  • Technical Skills: Proficient level of computer literacy, including 3+ years demonstrated proficiency with MS Office (Word, Excel, PowerPoint, and Outlook), and Point-of-Sale (POS) systems. Effective organizational maturity to prioritize daily, weekly, monthly and yearly activities. Excellent written and verbal communication, including delivering presentations at public meetings.
  • Interpersonal Skills: Ability to effectively influence through knowledge, relationship management, and trust. Ability to interact at all levels, including with executives, union representatives, and diverse hourly team members. Proven track record of resolving uncomfortable situations with clients, customers, peers and direct reports.
  • Safety Certification: Relevant certifications include but not limited to Food Handlers’ Card.
  • Analytical Skills: Ability to conduct gap analysis “between desired and current state” of expressed goals, based on business planning, knowledge of basic business operations, employee satisfaction, consumer satisfaction, and marketing effectiveness.

Why Join Us?

  • Dynamic Environment: Work in the fast-paced and exciting setting of a major airport.
  • Growth Opportunities: Develop your career in a supportive and challenging environment working for one of the largest restaurant operators in the world!
  • Competitive Compensation: $110,000 - $120,000 / year + bonus and Health, Dental, Vision and Life Plans, Paid Time Off, 401K with company match, Employee Assistance Program.

 

Ready to Apply?

If you're ready to bring your expertise to our team and help us deliver exceptional service and quality in a high-volume airport setting, apply now!

 


 

Diversity and Inclusion is a priority at SSP. We are an equal opportunities employer committed to engaging all our people, so they feel valued and motivated; we champion diversity, promote inclusion, and ensure equality. We respect and protect human rights and prevent discrimination; and we positively impact our communities. We encourage and welcome applications from a diverse range of candidates regardless of background, gender, race, religious beliefs, disability, sexual identity and orientation.

 

Apply now »