16 jobs in Dufry Careers

HMSHost in Bethesda, MD is seeking a Senior Director of Labor Relations to lead labor strategy, negotiate CBAs, and guide compliance across regions. This role collaborates with senior leadership to shape labor programs and manage union relationships.

Requires extensive NLRA knowledge, 10+ years in labor relations, and willingness to travel up to 60%. Remote work option in the West Region may apply with Bethesda as a base.

Dufry Careers in East Rutherford, NJ seeks a Vice President, Revenue & Core Convenience to lead the commercial team responsible for promotional programs, category management and retail strategy across core convenience categories.

This executive role oversees Beverages, CPG, Packaged Food, and related functions, drives budget attainment, builds client relationships, and ensures compliance while guiding strategic buying and selling campaigns.

Vice President, Revenue & Core Convenience

Opportunity, growth, and meaningful rewards! We offer:

• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick)

Employee discounts across all company brands

Employee assistance program

• Training and exciting career growth opportunities
• Referral program – refer a friend and earn a bonus

Benefits may vary by position so ask your recruiter for details.

Advertised Compensation: $227,900.00 to $297,900.00

Purpose: The VP Revenue & Core Convenience leads the commercial team of Sales & Marketing, Core Convenience Buying in all areas associated with promotional program sales, margin attainment, retail sales, category management, and compliance.

• Responsible for the determination and buying of products, including COGs and retail strategy for all assigned core convenience categories in Duty Paid
• Directs all category sales of promotional program activities across Duty Paid Channels
• Sets both promotional and retail sales goals with guided subsequent goal-setting policies and processes
• Obtains, allocates and adjusts resources needed to achieve promotional budget goals and service
• Generates new business and deepens existing client base relationships
• Accountable for various facets of Beverage, all CPG, Packaged Food, including Buying, Selling/Marketing Campaigns, Supply Chain, Category Management, Compliance, and Data Reporting
• Oversees retail marketing and billing & collection efforts across all discretionary categories
• Oversees all departmental functions ensuring company and departmental requirements, policies and best practices are being executed

Interdependencies: Category Management, Supply Chain, Operations

Reporting Relationship: The VP Revenue & Core Convenience reports to the Senior Vice President of Commercial

• Education and Experience: The combination of education and professional experience must exceed 12 years:
• In a leadership role: Requires 7 years of experience leading a senior level team of retail management professionals
• In a technical role: Requires 10 years of experience engaged in developing and delivering buying/category management programs, preferably in the convenience market
• A bachelor’s degree in a program related to the functional area can count for 3 of the ten-year requirement
• An MBA or a master’s level degree in a program related to the functional area can count for an additional 2 years of the ten-year requirement
• In the industry: 7+ years of Hospitality, F&B and/or Retail experience
• Experience in Product Sales or Airport Concessions preferred
• Highly advanced business acumen and also has the strategic mindset required to understand the long-term implications of buyer management decisions and to advance the organization’s goals
• Demonstrated history of anticipating and balancing the needs of the business with the needs of complex stakeholders, the employee population and individual circumstances
• Demonstrated history of creating and maintaining positive work environments through coaching, developing, and leading teams to achieve common goals
• Demonstrated experience exhibiting a continuous improvement mindset with the ability to optimize work processes and achieve positive results
• Location: This role is based at the North America Support Center in East Rutherford, New Jersey

Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates (“the Company”), is an equal opportunity employer. It is the Company’s policy to ensure equal employment opportunity in all aspects of employment and to comply with anti-discrimination laws and regulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances (referred to as “protected characteristics”).

With a career at HMSHost, you really benefit! We Offer

• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick)
• Holiday pay
• Meal and Transportation Benefits
• 401(k) retirement plan with company match
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn a bonus

*Benefits may vary by position so ask your recruiter for details.

Airport Location: Honolulu Airport F&B

Advertised Compensation: $116,738.00 to $145,922.00

The purpose of the F&B Multi-Unit Director II role is to act as an intermediary position for the location’s Senior/Director of Operations within a geographically recognized section or subsection of a branch or zone. The F&B Multi Unit Director II ensures that all of the restaurants within the assigned Terminal/Concourse/zone are clean, staffed, open for business, and operating to high operational and financial standards by holding assigned General Manager(s) accountable. The F&B Multi Unit Director II uses broad discretion and judgement to make great leadership decisions.

• Ensures all GMs and staff recognize the importance of preparing each of the zone’s restaurants for next-day opening, holding GMs accountable for executing all closing and opening checklist/requirements

• Responsible for scheduling managers to ensure the zone has a leader-decision maker on site within the zone during all hours of operations, and that all restaurants have a person-in-charge on site during all operating hours.
• Understands, adopts, and consistently demonstrates defined manager behaviors designed to create an environment where employee engagement thrives
• Provides restaurant staff with consistent support, coaching and encouragement necessary to achieve business goals
• Ensures company and branch diversity and inclusion philosophy is understood and actively executed within the restaurants in the zone
• Interviews candidates for key jobs, makes hiring, termination, advancement, promotion or any other status change decisions for associates within the zone. Promotes HMSHost as an employer of choice within the local community
• Holds GMs accountable for on-boarding and off-boarding of all restaurant associates, to include all activities related to compliance with proper badging requirements, orientation, OJT, and other company training/processes. Ultimate accountability for ensuring the collection of terminated employee badges, communicating terminations to HR
• Reads and understands financial and operational data and reports to monitor progress towards zone goals and assigns associates to meet those objectives
• Regularly meets and collaborates with the DO/SrDO about issues, decisions, people, and strategy; communicates leadership’s vision and goals to zone leadership.
• Supports company recognition initiatives and develops and implements plans that will motivate and recognize restaurant staff for their contributions and performance, including using Shout-Out tools and materials.
• Accepts, understands, adopts, trains and champions all Employee Engagement behaviors
• Engages with Ops Controller and DO/SDO on financial decisions and enacting needed controls. Makes purchasing decisions for repairs, maintenance and supplies in coordination with branch leadership. Is aware of Loss prevention concerns and escalates those concerns to LP personnel.

• Ensures daily orders are prepared and units are stocked with appropriate levels of product and teaches associates these order procedures
• Ensures restaurants receive goods, process invoices, contact vendors for supply chain issues/product availability.
• Ensures GMs and staff are proficient in company used tools like MIV, Crunch Time, Kronos and other programs as utilized by the company.
• Monitors/maintains restaurant equipment, schedule routine service or repairs as needed.
• Champions minimization of waste, records as needed and participates in food donation program.

• Assesses skill levels of restaurant associates and conducts and coordinates on-the-job and other training/education activities as necessary
• Embraces technology and inspires employees to understand and adopt new technologies implemented by the company
• Maintains a working knowledge of all applicable brand standards, CBAs, Landlord lease agreements, and all procedures and protocols to maximize brand/landlord/labor relations, and teaches associates these standards
• Develops and implements creative strategies to increase revenue

• Manages the day-to-day activities of associates within a zone – which is a defined individual or group of restaurants or points-of-sale
• Uses judgment and discretion to resolve customer and associate questions and problems and determines when to refer more complex issues to senior level leaders
• Recognizes, understands, and utilizes subordinate leaders’ strengths and provides ongoing feedback that reflects on progress against individual development goals and business goals
• Ensures planned maintenance is conducted and addresses all maintenance and repair items as needed
• Implements marketing programs as directed by OSC or brand initiatives, complies with promotional activity, drives revenue and interacts with support teams for AB programming, sales matrix, Coke programming or other as directed.

• Maintains an in-depth understanding of all federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with the law
• Holds GMs accountable for ensuring all safety standards are understood and met
• Trains new managers and associates in wellness check protocols and adheres to new COVID 19 requirements.
• Understands and performs all Health and Safety activities as specified in the Manager’s Guide to Associate Health and Safety

• The F&B Multi Unit Director II position as described falls under the Fair Labor Standards act as an Exempt position, under both the Administrative Exemption and the Executive Exemption tests.
• The position typically reports to the Sr/Director of Operations within the assigned location.
• The F&B Multi Unit Director II position is expected to work a varied and rotating schedule to be on site at various operating days and hours each week; some opening shifts, during some busy dayparts, and during some closing shifts to monitor GM and restaurant associates’ work activities during these different days and times.
• The F&B Multi-Unit Manager I position is the first position in a series of multi-unit, multi-brand leadership positions of increasing scope and complexity.

• Each F&B Multi Unit Director II must have documented and demonstrated experience managing the types of restaurants (QSR, Casual Dine, Full Service, similar complexity, Union and Non-Union, etc.) within the zone to which the role is assigned, to include overall responsibility for success and failure of those restaurants for multiple annual cycles for each type. Generally speaking, concurrent multi-unit, multi-concept management experience for a minimum of 3 years with underlying overall restaurant experience of 8-10 years is necessary to be successful in a small zone, and a minimum of 5 years with underlying overall restaurant experience of 8-10 years is necessary to be successful in a large zone.
• Graduation from a Food Service Management or Culinary program may substitute for a portion of the time-based experience requirement for each of these roles.
• Demonstrates team management, delegation and issue resolution skills and the ability to manage multiple and concurrent priorities.
• Demonstrates knowledge of HMSHost policies and product, service, quality, equipment and operations standards, or able to demonstrate this knowledge within a reasonable time from hire or promotion.
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, understand menus and brand standards as well as converse comfortably with individuals.

Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates (“the Company”), is an equal opportunity employer. It is the Company’s policy to ensure equal employment opportunity in all aspects of employment and to comply with anti-discrimination laws and regulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances (referred to as “protected characteristics”).

Honolulu

Hawaii

With a career at HMSHost, you really benefit! We Offer

• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick)
• Holiday pay
• Meal and Transportation Benefits
• *401(k) retirement plan with company match
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn a bonus

*Benefits may vary by position so ask your recruiter for details.

Airport Location:Salt Lake Airport F&B
Advertised Compensation:$86,355.00to $107,943.00

Multi-Unit F&B Director II

AO1103

The purpose of the F&B Multi-Unit Director II role is to act as an intermediary position for the location’s Senior/Director of Operations within a geographically recognized section or subsection of a branch or zone. The F&B Multi Unit DirectorII ensuresthat all of the restaurants within the assigned Terminal/Concourse/zone are clean, staffed, open for business, and operating to high operational and financial standards by holding assigned General Manager(s) accountable. The F&B Multi Unit Director II uses broad discretion and judgement to make great leadership decisions.

• Ensures all GMs and staff recognize the importance of preparing each of the zone’s restaurants for next-day opening, holding GMs accountable for executing all closing and opening checklist/requirements

• Responsible for scheduling managers to ensure the zone has a leader-decision maker on site within the zone during all hours of operations, and that all restaurants have a person-in-charge on site during all operating hours.
• Understands, adopts, and consistently demonstrates defined manager behaviors designed to create an environment where employee engagement thrives
• Provides restaurant staff with consistent support, coaching and encouragement necessary to achieve business goals
• Ensures company and branch diversity and inclusion philosophy is understood and actively executed within the restaurants in the zone
• Interviews candidates for key jobs, makes hiring, termination, advancement, promotion or any other status change decisions for associates within the zone. Promotes HMSHost as an employer of choice within the local community
• Holds GMs accountable for on-boarding and off-boarding of all restaurant associates, to include all activities related to compliance with proper badging requirements, orientation, OJT, and other company training/processes. Ultimate accountability for ensuring the collection of terminated employee badges, communicating terminations to HR
• Reads and understands financial and operational data and reports to monitor progress towards zone goals and assigns associates to meet those objectives
• Regularly meets and collaborates with the DO/SrDO about issues, decisions, people, and strategy, Communicates leadership’s vision and goals to zone leadership.
• Supports company recognition initiatives and develops and implements plans that will motivate and recognize restaurant staff for their contributions and performance, including using Shout-Out tools and materials.
• Accepts, understands, adopts, trains and champions all Employee Engagement behaviors
• Engages with Ops Controller and DO/SDO on financial decisions and enacting needed controls. Makes purchasing decisions for repairs, maintenance and supplies in coordination with branch leadership. Is aware of Loss prevention concerns and escalates those concerns to LP personnel.

• Ensures daily orders are prepared and units are stocked with appropriate levels of product and teaches associates these order procedures
• Ensures restaurants receive goods, process invoices, contact vendors for supply chain issues/product availability.
• Ensures GMs and staff are proficient in company used tools like MIV, Crunch Time, Kronos and other programs as utilized by the company.
• Monitor/maintain restaurant equipment, schedule routine service or repairs as needed.
• Champions minimization of waste, records as needed and participates in food donation program.

• Assesses skill levels of restaurant associates and conducts and coordinates on-the-job and other training/education activities as necessary
• Embraces technology and inspires employees to understand and adopt new technologies implemented by the company
• Maintains a working knowledge of all applicable brand standards, CBAs, Landlord lease agreements, and all procedures and protocols to maximize brand/landlord/labor relations, and teaches associates these standards
• Develops and implements creative strategies to increase revenue

• Manages the day-to-day activities of associates within a zone – which is a defined individual or group of restaurants or points-of-sale
• Uses judgment and discretion to resolve customer and associate questions and problems and determines when to refer more complex issues to senior level leaders
• Recognizes, understands, and utilizes subordinate leaders’ strengths and provides ongoing feedback that reflects on progress against individual development goals and business goals
• Ensures planned maintenance is conducted and addresses all maintenance and repair items as needed
• Implements marketing programs as directed by OSC or brand initiatives, complies with promotional activity, drives revenue and interacts with support teams for AB programming, sales matrix, Coke programming or other as directed.

• Maintains an in-depth understanding of all federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with the law
• Holds GMs accountable for ensuring all safety standards are understood and met
• Trains new managers and associates in wellness check protocols and adheres to new COVID 19 requirements.
• Understands and performs all Health and Safety activities as specified in the Manager’s Guide to Associate Health and Safety

The F&B Multi Unit Director II position as described falls under the Fair Labor Standards act as an Exempt position, under both the Administrative Exemption and the Executive Exemption tests.

The position typically reports to the Sr/Director of Operations within the assigned location.

The F&B Multi Unit Director II position is expected to work a varied and rotating schedule to be on site at various operating days and hours each week; some opening shifts, during some busydayparts, and during some closing shifts to monitor GM and restaurant associates’ work activities during these different days and times.

The F&B Multi-Unit Manager I position is the first position in a series of multi-unit, multi-brand leadership positions of increasing scope and complexity.

• Each F&B Multi Unit DirectorII must have documented and demonstrated experience managing the types of restaurants (QSR, Casual Dine, Full Service, similar complexity, Union and Non-Union, etc) within the zone to which the role is assigned, to include overall responsibility for success and failure of those restaurants for multiple annual cycles for each type. Generally speaking, concurrent multi-unit, multi-concept management experience for a minimum of 3 years with underlying overall restaurant experience of 8-10 years is necessary to be successful in a small zone, and a minimum of 5 years with underlying overall restaurant experience of 8-10 years is necessary to be successful in a large zone.
• Graduation from a Food Service Management or Culinary program may substitute for a portion of the time-based experience requirement for each of these roles
• Demonstrates team management, delegation and issue resolution skills and the ability to manage multiple and concurrent priorities
• Demonstrates knowledge of HMSHost policies and product, service, quality, equipment and operations standards, or able to demonstrate this knowledge within a reasonable time from hire or promotion
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, understand menus and brand standards as well as converse comfortably with individuals

Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates (“the Company”), is an equal opportunity employer. It is the Company’s policy to ensure equal employment opportunity in all aspects of employment and to comply with anti-discrimination laws and regulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances (referred to as “protected characteristics”).

HMSHost is seeking a seasoned F&B Multi Unit Director II to oversee a cluster of restaurants in the Salt Lake Airport area. You will ensure opening readiness, staff deployment, and compliance with safety and brand standards while driving operational and financial performance across the zone.

The role requires strong leadership, multi-unit experience, and the ability to manage complex schedules and relationships with general managers and the operations team.

HMSHost is seeking a F&B Multi-Unit Director II to oversee the operations of restaurants within a defined zone at the Honolulu location. You will ensure opening and closing procedures, staffing, and adherence to brand standards while driving high operational and financial performance.

The role requires extensive restaurant leadership experience, with the ability to coach managers, manage budgets, and implement company programs across multiple units. Honolulu-based role with on-site requirements.

Avolta (including Dufry and affiliates) seeks a Director of Retail Portfolio Development to drive growth through market research, concept planning, and brand negotiations across airport locations. You will coordinate with Category Management, Operations, Marketing, Supply Chain and Legal to align win strategies with landlord requirements and internal goals, and to develop compelling proposals.

The role requires up to 60% travel to airport locations and regular presence at the Bethesda North

Avolta seeks a Project Director to provide project oversight and construction management for restaurant and retail development projects, ensuring conformance to quality, schedule, and budget.

You will coordinate field activities, manage general contractors and consultants, handle submittals and change orders, and guide procurement through to closeout, with travel up to 75% and reporting to the Senior Director, Design & Construction.