Food & Beverage Manager

Essential Functions: Oversee daily opening and closing procedures to ensure the restaurant is clean, secure, and ready for service. Lead staffing efforts including hiring, scheduling, and deploying team members to maximize efficiency and coverage. Foster a positive work environment through coaching, recognition, and development aligned with business goals. Monitor financial performance, manage budgets, and implement strategies to drive revenue and control costs. Manage inventory levels, product ordering, vendor relationships, and ensure equipment is maintained and operational. Ensure compliance with all health, safety, and sanitation standards through training and daily oversight. Uphold brand standards, labor agreements, and lease requirements while educating staff on operational expectations. Resolve customer and employee concerns with sound judgment and support marketing initiatives to enhance guest experience. Utilize management systems and tools effectively and encourage staff adoption of new technologies to improve operations. Support onboarding and offboarding processes, ensuring proper training, documentation, and compliance with company procedures.

Minimum Qualifications, Knowledge, Skills, and Work Environment: Education and experience totaling more than 4 years in a leadership or technical role, with at least 2 years supervising a team of operations professionals. Ability to manage a P&L, adhere to a budget focusing on profitability and efficiency. Business acumen with an operations mindset to understand long‐term implications of management and customer experience decisions. Knowledge of state and federal employment, health & safety regulations and statutes. Demonstrated success with F&B technology platforms including POS systems, inventory management software, scheduling systems, and reporting tools. Excellent interpersonal, verbal, and written communication skills. Proficiency in leveraging F&B policies, product standards, service quality, equipment, and operations standards. Experience in understanding the needs of retail business operations, brand partners, landlord stakeholders, and the F&B associate population. History of creating and maintaining a positive workplace through coaching, developing, and leading teams to achieve common goals. Adult education: A bachelor's degree can count for 2 of the 4‐year requirement; a graduation from a Food Service Management or Culinary program may substitute for part of the experience requirement.

Equal Employment Opportunity: Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates ("the Company"), is an equal opportunity employer. The Company's policy ensures equal employment opportunity in all aspects of employment and compliance with anti‐discrimination laws. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to race, color, creed, age, religion, sex, gender identity or expression, sexual orientation, national origin, disability, veteran status, citizenship, marital status, protected medical condition, genetic information, or any other basis protected by applicable law.

Manhattan, New York City: CompensationAdvertised Compensation: $66,300.00 to $70,367.00