Join a dynamic and growing group specializing in airport-based restaurants. This is an exciting opportunity to influence food quality, operational consistency, and supply chain success in a unique and rewarding environment. If you are ready to have a wide-reaching impact, enjoy frequent travel, and thrive in a collaborative team environment, this role offers a path for growth and meaningful contribution. Send me your resume today!

Multi-Unit Culinary Manager Benefits & Compensation

·       Competitive base salary and performance-based incentives.

·       Comprehensive health, dental, and vision insurance.

·       Generous paid time off and holidays.

·       401(k) with employer match.

·       Travel reimbursement for required field work (minimum 70% travel).

Multi-Unit Culinary Manager Requirements & Qualifications

·       Minimum 3 years of multi-unit culinary leadership experience.

·       Experience with full-service and quick-service restaurants.

·       Proven partnership with procurement, distribution, and supply chain teams.

·       Proficiency in restaurant back office systems (such as Toast, XTRA Chef).

·       Strong knowledge of food planning, preparation, purchasing, sanitation, inventory control, and reporting.

·       Eligible for and able to maintain a SIDA badge to work in airport environments.

Multi-Unit Culinary Manager Preferred Background & Skills

·       Bachelor’s degree in Culinary Arts, Hospitality, or Restaurant Management.

·       Experience with local, regional, and national restaurant brands.

·       Familiarity with labor and communication platforms (Connecteam, Proliant).

·       Experience using Service Channel or similar facility management platforms.

Multi-Unit Culinary Manager Day-to-Day Responsibilities

·       Drive consistency in food quality, safety, and brand standards at multiple airport restaurant locations.

·       Oversee food cost controls, waste reduction, and inventory best practices.

·       Act as a liaison between field teams, the home office, and distribution partners.

·       Lead menu rollouts, new restaurant openings, remodels, and product transitions.

·       Provide hands-on field support, including line checks, shift assistance, and ongoing team coaching.

·       Support hiring, onboarding, and training for culinary managers and hourly teams.

·       Compile and maintain food safety and compliance records.

·       Step in as needed to support daily operations, administrative tasks, and special projects.