Paradies Lagardere
Assistant General Manager -Dining Division- DFW AIRPORT
Paradies Lagardere, Dallas, Texas, United States, 75215
Overview 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.
Be one of the first applicants, read the complete overview of the role below, then send your application for consideration. Key Responsibilities
Kitchen & BOH Management: Oversee all Back of House operations, including food preparation, kitchen cleanliness, inventory management, and equipment maintenance. Team Leadership & Training: Recruit, train, and develop kitchen 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 FOH Leadership: Work closely with the Front of House (FOH) team to ensure a seamless guest experience and kitchen efficiency. Problem-Solving & Decision-Making: Handle 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 BOH team. Proven kitchen 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 kitchen or 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 Kitchen If you are a passionate, hands-on leader with a strong background in kitchen management, we want to hear from you! Apply today and take the next step in your leadership career. Additional Details
Seniority level: Mid-Senior level Employment type: Full-time Job function: Management and Manufacturing Industries: Retail and Restaurants
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Be one of the first applicants, read the complete overview of the role below, then send your application for consideration. Key Responsibilities
Kitchen & BOH Management: Oversee all Back of House operations, including food preparation, kitchen cleanliness, inventory management, and equipment maintenance. Team Leadership & Training: Recruit, train, and develop kitchen 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 FOH Leadership: Work closely with the Front of House (FOH) team to ensure a seamless guest experience and kitchen efficiency. Problem-Solving & Decision-Making: Handle 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 BOH team. Proven kitchen 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 kitchen or 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 Kitchen If you are a passionate, hands-on leader with a strong background in kitchen management, we want to hear from you! Apply today and take the next step in your leadership career. Additional Details
Seniority level: Mid-Senior level Employment type: Full-time Job function: Management and Manufacturing Industries: Retail and Restaurants
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