Paradies Na
Assistant General Manager -Dining Division- DFW AIRPORT
Paradies Na, Dallas, Texas, United States, 75215
Assistant General Manager -Dining Division- DFW AIRPORT
Job Category : F&B Management Requisition Number : ASSIS017364 Posted : October 3, 2025 Full-Time On-site Locations
Showing 1 location 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! 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. Paradies Lagardère is an Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
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Job Category : F&B Management Requisition Number : ASSIS017364 Posted : October 3, 2025 Full-Time On-site Locations
Showing 1 location 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! 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. Paradies Lagardère is an Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
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