Restaurant Manager (F&B Airport oversight / Multi-Unit Management / Financial Planning) – St. Maarten

GateSource HR Caribbean Division is collaborating with a strategic client to recruit an Airport Dining Manager to lead dining operations, enhance customer experience, manage key stakeholder relationships, and oversee financial and operational performance across multiple concession locations. Please read before applying: This is a full-time, on-site position based in Sint Maarten, Caribbean. Drive customer satisfaction by upholding top-quality standards for all products, ensuring competitive pricing, and delivering an outstanding experience for valued partners and clients. Act as the main point of contact for customer concerns related to service, food quality, and incidents, utilizing excellent problem-solving skills to address issues promptly. Build and manage relationships with key stakeholders, such as landlords, partners, clients, and customers, fostering effective communication and collaboration. Collaborate with the finance team to prepare and analyze monthly P&L statements per point-of-sale location, identifying areas for improvement. Oversee the preparation and readiness of new restaurant/concession openings, leading cross-functional teams to ensure smooth launches. Set up supervisors and team leads for success, ensuring efficient opening and closing procedures that foster accountability and teamwork. Create and execute a sales action plan aimed at achieving profitability, sales targets, and KPIs, motivating the team to excel in performance. Lead the development and growth of current and future concessions by identifying opportunities for enhancement and fostering innovation. Conduct financial planning and evaluate data to shape strategies and action plans that drive business performance. Oversee processes and procedures for inventory control, cashiering policies, and accounts receivable, ensuring financial management across all concessions. Drive sales growth through customer insights, data analysis, and leveraging market trends for strategic decision-making. Manage stock levels of raw materials and finished goods to meet demand, ensuring optimal availability for customer satisfaction. Ensure accurate, timely completion of stock counts (biweekly and monthly) to enhance accountability within the team. Regularly review leases, contracts, and legal agreements to ensure alignment with current business needs and pricing structures. Gather and analyze detailed customer data to better understand preferences, thereby enhancing service offerings. Establish KPIs to measure and promote business growth, utilizing data to support strategic decisions. Maintain a strong customer base by building alliances and networking with other businesses to generate new clientele. Oversee and refine processes to maintain inventory levels, focusing on operational efficiency. Coach and mentor restaurant supervisors, enabling them to lead their teams effectively and uphold high standards. Support employee development through coaching, goal setting, and KPI achievement, fostering a culture of continuous improvement. Conduct budget reviews and report financial plans to management, ensuring alignment with business goals and objectives. Organize and lead department meetings to communicate policies, provide updates, and address issues proactively. Develop and nurture a positive work environment that emphasizes collaboration, teamwork, and open communication. Identify and address potential conflicts or challenges within the team, employing effective conflict resolution techniques. Promote a culture of safety by establishing and enforcing standards that comply with legal regulations. Model ethical standards and professionalism, setting a strong example to foster workplace morale. Drive diversity and inclusion initiatives, creating an environment where all team members feel valued and respected. Seek continuous professional development opportunities to enhance personal and team business acumen through networking and educational events. Requirements Bachelor's degree in Hospitality or Business Management is required. A Master’s degree is highly desirable. Minimum of 8 years of experience in a senior role within airport F&B concessions, industrial catering, or the restaurant industry. Previous experience managing a restaurant kitchen facility is advantageous. Proven expertise in customer service, front-of-house operations, and hospitality. At least 5 years in a supervisory or managerial position. Strong financial and analytical skills are essential. Excellent organizational abilities for effective office management. Superior written and verbal communication skills. Proficiency in MS Office Suite at an advanced level. Benefits Competitive benefits package Health insurance Staff Meals