Qureos Mentor

Concessions International

<div>Position Summary
<div>
The Front of the House Service Shift Manager supports the operation in delivering Superior Guest Service by managing or assisting with daily restaurant performance. This includes monitoring and understanding key operational areas such as cost control, revenue, labor management, inventory, and the overall quality of products and services. The position also contributes to effective employee relations by supporting coaching, counseling, and training initiatives. Additionally, the Service Shift Manager helps ensure all food and service standards meet company, brand/concept, franchise, and regulatory agency requirements, maintaining a consistent and compliant guest experience.</div> 

Key Responsibilities 

<ul>
<li>Manages or assists with daily unit operations by monitoring cost controls, revenue, labor, inventory, and the overall quality of products and services.</li></ul> 

<ul>
<li>Supervises front‑of‑house employees, assigns duties, and ensures all areas of the unit are properly cleaned, maintained, and guest‑ready.</li></ul> 

<ul>
<li>Monitors and maintains quality control records, including quality assurance logs, loss‑prevention procedures, and cleaning and sanitation programs.</li></ul> 

<ul>
<li>Ensures full compliance with company policies, brand and/or franchise operating standards, and all applicable regulatory requirements.</li></ul> 

<ul>
<li>Operates the unit in accordance with airport rules and expectations, maintaining awareness of passenger volume and operational activity.</li></ul> 

<ul>
<li>Maintains effective communication and positive employee relations by assisting with progressive discipline, resolving employee concerns, supporting incentive programs, and participating in performance review processes.</li></ul> 

<ul>
<li>Assists with recruiting, selecting, promoting, and training associates, as well as processing status changes when needed.</li></ul> 

<ul>
<li>Collaborates with maintenance personnel to inspect, maintain, and arrange for the repair or replacement of equipment as necessary.</li></ul> 

<ul>
<li>Follows and monitors safe food handling, hygiene, sanitation, and workplace safety practices, ensuring compliance at all times.</li></ul> 

<ul>
<li>Performs other duties as assigned to support overall unit operations and guest service.</li></ul> 
 
Decision-Making Authority
<div>
The position has the authority to make operational recommendations regarding the assigned unit and provides guidance and input to upper‑level management on matters affecting shift performance, team operations, and service standards.</div> 

Qualifications
<div>
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.</div>
<div></div>
<div>Education &amp; Previous Experience</div>
<div>
<div></div><ul><li>High school diploma required.</li>
<li>Completion of a technical school or company‑sponsored program in restaurant management, food service, or a related field is highly preferred.</li>
<li>Minimum of 3 years of restaurant or food service experience, including at least 2 years in a leadership or supervisory role.</li>
<li>Must be able to obtain alcohol awareness certification and/or ServSafe Food Safety certification.</li>
<li>Strong knowledge of restaurant operations.</li>
<li>Demonstrated ability to lead, coach, and motivate subordinate staff.</li>
<li>Exceptional interpersonal skills for interacting effectively with employees, customers, and other stakeholders.</li>
</ul>
</div><div></div><div>Language &amp; Skill</div> 

<ul>
<li>Ability to speak, read, write, and comprehend instructions, correspondence, and memos in English.</li></ul> 

<ul>
<li>Ability to communicate effectively in one‑on‑one and group settings with customers, coworkers, and staff.</li>
<li><div>Ability to add, subtract, multiply, and divide using whole numbers, common fractions, and decimals.</div>
</li><li><div>Ability to apply sound judgment and understanding when carrying out written, oral, or diagram‑based instructions.</div></li></ul> 

Physical Demands
<div>
The physical demands described here are representative of those required to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.
<ul>
<li>Must be able to communicate effectively in verbal and written form and visually navigate the unit.</li>
<li>Required to stand and walk continuously throughout the shift.</li>
<li>Regular use of hands for lifting and carrying items (0&ndash;30 lbs.), along with frequent reaching, grasping, pushing, pulling, stooping, and bending.</li></ul> 


Work Environment

The work environment characteristics described here are representative of those encountered while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.</div></div>

Front of the House Service Shift Manager - Salty's at the Sea - Seattle Airport- Full Time

<div><div>Position Summary
</div><div>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.</div>
<div></div>
<div><div>Essential Duties and Responsibilities</div></div> 

<ul>
<li>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.</li></ul> 


<ul><li>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.</li></ul> 

<div>
</div><ul><li>Oversees quality control documentation, including quality assurance logs, loss‑prevention procedures, sanitation checklists, and cleaning schedules.</li></ul> 


<ul><li>Ensures full compliance with company policies, brand/franchise operating standards, and all applicable health, safety, and regulatory agency requirements.</li></ul> 


<ul><li>Operates the unit in accordance with airport rules and expectations, maintaining awareness of traffic flow, passenger volume, and operational demands throughout the shift.</li></ul> 


<ul><li>Promotes effective communication and positive employee relations by assisting with progressive discipline, conflict resolution, incentive programs, coaching, and performance evaluation processes.</li></ul> 


<ul><li>Assists with recruitment, selection, onboarding, promotion, and ongoing training of associates, including processing status changes when needed.</li></ul> 


<ul><li>Coordinates with maintenance teams to inspect equipment, schedule repairs, and ensure timely replacement of items essential to unit operations.</li></ul> 


<ul><li>Ensures adherence to proper food handling, hygiene, sanitation, and workplace safety standards, intervening promptly when corrective action is necessary.</li></ul> 


<ul><li>Performs additional duties as assigned to support operational needs and deliver Superior Guest Service.</li></ul> 


Other Responsibilities 

<ul>
<li>Follows all required safety practices in accordance with company policies, departmental procedures, and established workplace safety standards.</li></ul> 


<ul><li>Adheres to all regulatory requirements, along with organizational policies, procedures, and department guidelines, ensuring consistent operational compliance.</li></ul> 


<ul><li>Promptly reports any employee or guest injuries, incidents, or safety concerns to the appropriate supervisor or manager, following established reporting protocols.</li></ul> 

Qualifications
<div>
The qualifications listed below are representative of those required to successfully perform the essential duties and responsibilities of this position.</div>
<div>
<div></div><ul><li>High school diploma or equivalent required; some college coursework or hospitality/restaurant management training preferred.</li>
<li>2 years of supervisory experience in a restaurant, bar, or hospitality environment; airport experience preferred.</li>
<li>Strong leadership, communication, and team‑building skills with the ability to coach and mentor employees.</li>
<li>Knowledge of food safety, sanitation, and workplace safety standards; ServSafe certification preferred.</li>
<li>Ability to oversee shift operations, including labor control, inventory monitoring, guest service, and quality assurance.</li>
<li>Effective problem‑solving and decision‑making skills, especially in fast‑paced, high‑volume settings.</li>
<li>Excellent customer service and conflict‑resolution skills.</li>
<li>Basic math and computer proficiency, including POS systems and standard office applications.</li>
<li>Ability to obtain and maintain required airport badging and security clearances, including background checks.</li>
<li>Ability to work a flexible open schedule, including early mornings, nights, weekends, and holidays.</li>
<li>Ability to stand, walk, bend, and lift moderate weight for extended periods as needed.</li></ul> 


Knowledge, Skills and Abilities</div> 

<ul>
<li>Solid verbal and written communication skills, with the ability to effectively communicate with employees, customers, vendors, and others. English required.</li></ul> 

<ul>
<li>Moderate proficiency in Microsoft Word and Excel with the ability to prepare letters, spreadsheets and other documents as required.</li></ul> 

<ul>
<li>Ability to manage competing priorities in a fast‑paced environment.</li></ul><div> 
</div>
<ul><li>Strong attention to detail with excellent organizational skills.</li></ul> 

<ul>
<li>Strong analytical, decision‑making, and problem‑solving abilities; capable of resolving conflict and achieving results.</li></ul> 

<ul>
<li>Strong interpersonal, team‑building, and leadership skills; ability to collaborate and work effectively with others.</li></ul> 

<ul>
<li>Knowledge of restaurant operations and service standards.</li></ul> 

<ul>
<li>Demonstrated ability to lead, develop, and motivate subordinate staff.</li></ul> 

<ul>
<li>Exceptional interpersonal skills when interacting with employees, customers, and other stakeholders.</li></ul> 

<ul>
<li>Ability to obtain alcohol awareness certification and/or ServSafe Food Safety certification.</li></ul> 


Physical Demands
<div>
The physical demands described below are representative of those that must be met by an employee to perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.
<ul>
<li>Occasionally required to stoop, kneel, crouch, crawl, taste, or smell.</li>
<li>Frequently required to stand, walk, sit, talk, hear, use hands to handle or feel objects, tools, or controls, reach with hands and arms, climb stairs, and maintain balance in confined spaces.</li>
<li>Occasionally required to lift and/or move up to 30 pounds.</li></ul></div> 

Work Environment
<div>
The work environment characteristics described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.
<ul>
<li>Regular, on‑site attendance is required.</li>
<li>Work is primarily performed in a climate‑controlled restaurant, office, or airport facility with a moderate noise level; however, occasional outdoor activity may be required.</li></ul></div></div>

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

<div>Key Responsibilities: 

<ul>
<li>Prepare and cook menu items according to established recipes, portion standards, and presentation guidelines.</li></ul> 

<ul>
<li>Maintain a clean, organized, and sanitized workstation in compliance with all health, safety, and airport regulations.</li></ul> 

<ul>
<li>Execute food preparation tasks, including chopping, measuring, portioning, and batch cooking.</li></ul> 

<ul>
<li>Ensure proper use, handling, and storage of food items to maintain freshness and prevent waste.</li></ul> 

<ul>
<li>Work efficiently in a high‑volume, fast‑paced environment while meeting quality and timing expectations.</li></ul> 

<ul>
<li>Communicate effectively with kitchen and front‑of‑house staff to support smooth operations.</li></ul> 

<ul>
<li>Follow all company and airport safety protocols, including equipment use, temperature control, and PPE requirements.</li></ul> 

<ul>
<li>Assist with opening, closing, and daily prep lists to ensure operational readiness throughout shifts.</li></ul> 

<ul>
<li>Support team members as needed to maintain a collaborative and productive kitchen environment.</li>
<li>Performs other duties as assigned.</li></ul> 


Qualifications, Education andPrevious Experience:<div> 
</div>
<ul><li>Previous cooking experience in a restaurant or high‑volume kitchen preferred.</li></ul> 

<ul>
<li>Basic knowledge of culinary techniques, including prepping ingredients, grilling, saut&eacute;ing, frying, and food handling.</li></ul> 

<ul>
<li>Ability to follow recipes, portion standards, and presentation guidelines consistently.</li></ul> 

<ul>
<li>Strong understanding of food safety, sanitation practices, and temperature control.</li></ul> 

<ul>
<li>Ability to work efficiently in a fast‑paced, high‑volume environment, especially during peak airport traffic.</li></ul> 

<ul>
<li>Reliable, punctual, and able to work full-time, including early mornings, evenings, weekends, and holidays as required in an airport setting.</li></ul> 

<ul>
<li>Ability to stand, lift, bend, and carry items (up to 40 lbs) throughout the shift.</li></ul> 

<ul>
<li>Strong teamwork and communication skills to collaborate with kitchen staff and support smooth operations.</li></ul> 

<ul>
<li>Must be able to pass airport background check and badging requirements- 10 year FBI background check.</li>
<li>High school diploma or general education degree (GED)</li>
</ul>
Required Skills: 
Knowledge of basic food preparation and cooking skills; Must be able to properly identify and use various cooking utensils and equipment.

Language Skills: 

<ul>
<li>Ability to read and comprehend simple instructions, short correspondence, and basic operational documents.</li></ul> 

<ul>
<li>Ability to effectively communicate information individually and in small group settings with customers and coworkers.</li></ul> 

<ul>
<li>Ability to understand and communicate in the English language, both written and verbal; English proficiency is required for safety, communication, and operational purposes.</li></ul> 


Mathematical Skills: 
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, and common fractions.

Reasoning Ability: 
Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form.

Physical Demands: 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand during 6-8hr shift, and use hands to manipulate and operate objects, tools or controls; Reaches, bends, stoops, shakes, stirs and wipes; The employee is frequently required to reach with hands and arms and taste or smell; The employee must be able to hear well amongst loud background noise; Employee must occasionally lift and/or move up to 50-pound cases several times per shift.

Frequent immersion of hands in water and other cleaning agents.

Work Environment: 
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to work in various hot and cold temperatures.</div>

Cook - BrewTop Social - Seattle Airport- Full-time

<div>Key Responsibilities:
<ul>
<li>Provide exceptional guest service by creating a friendly, welcoming environment and greeting guests promptly in accordance with established service standards.</li>
<li>Communicate clearly with guests, explain menu items, and use suggestive selling techniques to promote featured products and promotions.</li>
<li>Take accurate orders and prepare alcoholic and non‑alcoholic beverages to company specifications and recipe standards.</li>
<li>Maintain a fully stocked and organized bar, including mixers, supplies, glassware, and prepared garnishes.</li>
<li>Perform all cash‑handling responsibilities accurately, including processing payments, completing required paperwork, and presenting checks to guests.</li>
<li>Collaborate with kitchen staff to ensure timely service and maintain a clean, orderly workstation at all times.</li>
<li>Follow all alcohol‑service policies, responsible beverage‑service guidelines, and company procedures related to the sale and service of alcohol.</li>
<li>Adhere to safe food‑handling practices and maintain proper hygiene in compliance with health and safety regulations.</li>
<li>Uphold workplace safety standards when operating and maintaining equipment; report any malfunctions or safety concerns to management immediately.</li>
<li>Complete all opening, closing, and side‑work tasks as outlined in daily checklists.</li>
<li>Perform additional duties as assigned to support overall restaurant operations.</li></ul> 


Qualifications:
<div>
To perform this role successfully, individuals must be able to execute each essential duty with competence and professionalism. The qualifications outlined below represent the knowledge, skills, and abilities required for the position. Reasonable accommodations may be provided to enable individuals with disabilities to perform the essential functions of the job.</div> 

Education/Previous Experience: 
High school diploma or general education degree (GED); or six months related experience and/or training; or equivalent combination of education and experience. 
 
Required Skills: 
Must meet state minimum age for serving alcoholic beverages; must have alcohol awareness certification; must have knowledge of beer, wine, and liquor; Demonstrate the ability to effectively interact with guests, coworkers, and members of management; Ability to focus on providing a superior guest experience. 
 
Language Skills:
<div>
Ability to read and comprehend simple instructions, as well as effectively communicate information to customers and coworkers in both individual and small‑group settings. Proficiency in the English language&mdash;both written and verbal&mdash;is required to ensure clear communication, safety compliance, and successful performance of essential job functions.</div> 
<div></div>
<div>Physical Demands: 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate in verbal and written forms, and visually navigate through the unit. 
 
While performing the duties of this job, the employee is regularly required to continuously stand and walk. Use hands for lifting and carrying (0-50 lbs.) including frequent reaching, grasping, pushing and pulling (0-60 lb.); and stooping and bending. 
 
Frequent immersion of hands in water and other cleaning agents. 
 
Work Environment: 
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.</div></div>

Bartender - Salty's at the SEA - TEMP-Seattle International Airport

Join Concessions International and explore 4   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.

Concessions International

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Front of the House Service Shift Manager - Salty's at the Sea - Seattle Airport- Full Time

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

Cook - BrewTop Social - Seattle Airport- Full-time

Bartender - Salty's at the SEA - TEMP-Seattle International Airport