Assistant General Manager at Paradies Lagardère

Grapevine, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Jun, 26

Salary

0.0

Posted On

27 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Operations Management, Kitchen Management, Team Leadership, Food Quality Control, Compliance, Team Development, Problem-Solving, Inventory Management, Cost Control, Scheduling, Performance Evaluations, Food Safety, ServSafe Certification, Bilingual Proficiency, Front of House Management, Back of House Management

Industry

Hospitality

Description

YOUR CAREER DESERVES... MORE OPPORTUNITIES! - CHICK- FIL- A- TERMINAL D Paradies Lagardère is an award-winning and innovative Airport Concessionaire, committed to delivering exceptional dining experiences. We are seeking a dedicated and hands-on Assistant General Manager (AGM) with a strong focus on operations to join our team. This role is perfect for a motivated leader who thrives in a fast-paced, high-volume environment and has a passion for food quality, kitchen management, and team leadership. WHY JOIN US? * Career Growth & Leadership Opportunities – Develop your career in a dynamic, growing company. * Supportive & Fast-Paced Work Environment – No two days are the same! * Comprehensive Benefits Package – Medical, Dental, Vision & more. * Company-Paid Time Off & Holiday Premium Pay – Because work-life balance matters. * 401K Program – Invest in your future. * Training & Development – Expand your skills through our online learning system. * Associate Recognition Programs – We celebrate success! * Dining & Merchandise Discounts – Enjoy perks at our locations. * Transportation & Parking Assistance – Making your commute easier. ABOUT THE ROLE: As the Assistant General Manager – Full-Service Operations, oversee operations in both Back of House (BOH) and Front of House (FOH), ensuring seamless kitchen management and an exceptional dining experience for guests. While supporting our dining division, you will play a vital role in kitchen leadership, food quality control, compliance, and team development, fostering a high-performance and safety-focused work environment. This role requires strong leadership, problem-solving abilities, and a hands-on approach to managing kitchen operations. Bilingual proficiency is a plus. KEY RESPONSIBILITIES: * Full-Service Management: Oversee all Front of House & Back of House operations, including food preparation, kitchen cleanliness, inventory management, equipment maintenance, and to ensure a seamless guest experience and efficiency. * Team Leadership & Training: Recruit, train, and develop staff, ensuring they adhere to food safety, operational standards, and company policies. * Operational Excellence: Ensure all kitchen processes run smoothly, including food production, portion control, and adherence to recipes. * Food Quality & Safety Compliance: Enforce all health, safety, and sanitation standards in compliance with local and company policies (ServSafe Certification preferred). * Inventory & Cost Control: Monitor and manage food costs, waste, ordering, and inventory levels to maximize efficiency and profitability. * Collaboration with Leadership: Work closely with the team members to ensure efficiency. * Problem-Solving & Decision-Making: Handle FOH & BOH challenges, such as staffing, food shortages, or kitchen workflow improvements, with a solutions-focused mindset. * Assist in Business Operations: Support the General Manager with scheduling, performance evaluations, and driving restaurant success. WHAT WE’RE LOOKING FOR: * Strong leadership skills with the ability to motivate and develop a FOH & BOH team. * Proven front-of- house and back-of-house management experience in a fast-paced environment. * Knowledge of food safety regulations, kitchen operations, and cost control strategies. * Excellent problem-solving skills with a hands-on approach to operations. * Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays as needed. QUALIFICATIONS & REQUIREMENTS: * 2-4 years of FOH & BOH management experience in a high-volume restaurant or food service environment. * ServSafe Certification or ability to obtain it upon hiring. * Strong knowledge of inventory management, food cost control, and kitchen operations. * Experience with team leadership, scheduling, and performance management. * Ability to thrive in a fast-paced, high-volume environment while maintaining quality standards. * Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field is a plus, but equivalent experience will be considered. JOIN OUR TEAM & LEAD A HIGH-PERFORMANCE RESTAURANT If you are a passionate, hands-on leader with a strong background in Dining management, we want to hear from you! Apply today and take the next step in your leadership career. This position description is merely intended to describe the primary elements of the position. Paradies Lagardère reserves the right to change the position description and to assign additional duties and responsibilities, as necessary. This position description does not constitute an employment contract of any kind. Paradies Lagardere is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, physical or mental disability, sexual orientation, marital status, military or veteran status, gender identity and expression, genetic information, or any other factor protected by law. We are committed to creating a diverse and welcoming workplace that includes individuals with diverse backgrounds and experiences. The Company is committed to offering reasonable accommodations to job applicants with disabilities.

Responsibilities

The Assistant General Manager will oversee all Front of House and Back of House operations, ensuring seamless kitchen management, food quality control, and an exceptional dining experience for guests. Key duties include team leadership, training staff, enforcing safety standards, and managing inventory and cost control to maximize profitability.