Paradies Lagardère
Assistant General Manager - Paradies Lagardère - BOS Logan Airport
Paradies Lagardère, Boston, Massachusetts, United States, 02298
Overview
Position: Assistant General Manager - Greater Boston (multiple locations listed). This description includes responsibilities, qualifications, and related details for Paradies Lagardère management roles. Note: The original listing contains several obfuscated or duplicated items and non-essential prompts which have been removed in this refined version. Duties And Responsibilities
All Paradies Lagardère positions, including the Assistant General Manager, require that you embody a positive company culture by providing courteous, friendly, and efficient service with a smile to customers and team members. You must embrace our family culture by following our core values, TRIFIC (Trust, Respect, Integrity, First-Class, Innovation, Commitment), recognize and satisfy all restaurant guests, and be accountable to the Company and Restaurant Managers. Functions include, but are not limited to the following areas: People Build a great workplace for strong performers by promoting and driving an engaged workforce, career development, and learning. Must be passionate about supporting your TEAM! Inspire and mentor all team members to reach their full potential. Develop bench strength for all positions within your assigned area of responsibility, ensuring upward mobility for high performing team members and managers. Partner with General Manager to develop training plans for high performing associates. Consistently recognize team members when they excel. Actively coaching and holding direct reports accountable to all policies and standard operating procedures. Source high potential candidates using a variety of recruiting avenues. Ensure each candidate is screened using approved interview guides. Ensure all direct reports complete all compliance based and brand specific training by the due date. Ensure performance goals and expectations for your team are met, providing consistent and ongoing feedback. Participate in the performance evaluation process for direct reports. Ensure coaching is delivered in a timely manner. Drive associate engagement through a variety of methods, including the annual engagement survey. Participate and facilitate scheduled meetings to assess the team’s morale. Work with General Manager to execute action plans designed to improve engagement. Operational Excellence Strengthen expertise in the industry and deliver on our plans, keeping the needs of our internal and external customers in mind. Must have a passion for the guest. Maintain a professional restaurant image, including restaurant cleanliness, food quality and presentation standards, and grooming standards. Be a visible presence, available to members of your team, guests, and airport partners. Monitor the performance of your team and operational systems, making adjustments as necessary. Create a culture that promotes a safe and healthy environment. Ensure that all HACCP related initiatives are being followed daily. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure consistent high quality of food preparation and service. Complete all opening and closing checklist duties and ensure accurate nightly, weekly, and monthly closing procedures, including paperwork, time adjustments, and voucher and invoice data entry. Profitable Growth Drive top line sales and profitability. Create and post schedules that maximize sales and ensure guest satisfaction. Manage labor and payroll goals as a percentage of sales. Complete weekly inventory accurately and according to company guidelines. Maintain an acceptable food cost percentage by completing accurate food and beverage orders. Ensure associates are following recipe and portioning standards. Complete personnel/payroll related administrative duties accurately, on time, and following company policies and procedures. Adhere to security and loss prevention procedures to protect associates, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly if a guest or associate is injured. Communicate daily sales and productivity goals to the team. Review financial information with the General Manager. All managers are required to know the cost and budget goals. Innovation Identify opportunities and solve them. Have a thorough understanding of all hardware and software systems used in your role (inventory, purchasing, forecasting, scheduling, time keeping, email, and electronic filing systems). Demonstrate the ability to adapt to fast-moving, ever-changing circumstances, and utilize problem-solving skills and resourcefulness to solve situations. In response to key observations, be innovative and collaborative in driving departmental success. Productivity Maximize resources to improve processes and grow the business. Exhibit efficiency in completing job requirements, working with a sense of urgency, consolidating tasks, delegating, and empowering others while managing their efforts. Self-driven, work independently, and always do the right thing. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Must sustain performance under conditions of stress—such as tight deadlines and detailed questioning. Effective Communication Develop and deliver multi-mode communications that convey a clear understanding of the unique needs of different audiences. Role model and provide accessibility to all management and staff for open communication, leadership, direction, and motivation. Open-minded to feedback. Demonstrate self-confidence, poise, charisma, and interpersonal skills to work effectively as part of a team and participate in professional discussions. Be a team player and quick learner in a dynamic, fast-paced environment with varying levels of patrons and team members. Exhibit leadership courage and the ability to coach both up and down the chain of command. Position Qualifications 3-5 years of experience in restaurant management. Obtain and maintain current ServSafe Food Manager’s Certification within six months of hire/promotion. Ability to lift a minimum of 25 lbs and perform essential job functions such as standing, bending, reaching, gripping, climbing on a ladder, and walking long distances. Standing for long periods and the ability to work in an environment with varying temperatures. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative. Proficient in restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Must agree to work various shifts in a 7/365 team-oriented environment. The schedule is determined by business needs. Proficiency in reading, writing, Microsoft Office, and mathematics. This version preserves the essential content while removing extraneous prompts and formatting artifacts. The original language and meaning are maintained. Seniority level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Industries
Retail and Restaurants Note: This listing contains multiple related roles and updated formatting for readability. It does not constitute an employment contract.
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Position: Assistant General Manager - Greater Boston (multiple locations listed). This description includes responsibilities, qualifications, and related details for Paradies Lagardère management roles. Note: The original listing contains several obfuscated or duplicated items and non-essential prompts which have been removed in this refined version. Duties And Responsibilities
All Paradies Lagardère positions, including the Assistant General Manager, require that you embody a positive company culture by providing courteous, friendly, and efficient service with a smile to customers and team members. You must embrace our family culture by following our core values, TRIFIC (Trust, Respect, Integrity, First-Class, Innovation, Commitment), recognize and satisfy all restaurant guests, and be accountable to the Company and Restaurant Managers. Functions include, but are not limited to the following areas: People Build a great workplace for strong performers by promoting and driving an engaged workforce, career development, and learning. Must be passionate about supporting your TEAM! Inspire and mentor all team members to reach their full potential. Develop bench strength for all positions within your assigned area of responsibility, ensuring upward mobility for high performing team members and managers. Partner with General Manager to develop training plans for high performing associates. Consistently recognize team members when they excel. Actively coaching and holding direct reports accountable to all policies and standard operating procedures. Source high potential candidates using a variety of recruiting avenues. Ensure each candidate is screened using approved interview guides. Ensure all direct reports complete all compliance based and brand specific training by the due date. Ensure performance goals and expectations for your team are met, providing consistent and ongoing feedback. Participate in the performance evaluation process for direct reports. Ensure coaching is delivered in a timely manner. Drive associate engagement through a variety of methods, including the annual engagement survey. Participate and facilitate scheduled meetings to assess the team’s morale. Work with General Manager to execute action plans designed to improve engagement. Operational Excellence Strengthen expertise in the industry and deliver on our plans, keeping the needs of our internal and external customers in mind. Must have a passion for the guest. Maintain a professional restaurant image, including restaurant cleanliness, food quality and presentation standards, and grooming standards. Be a visible presence, available to members of your team, guests, and airport partners. Monitor the performance of your team and operational systems, making adjustments as necessary. Create a culture that promotes a safe and healthy environment. Ensure that all HACCP related initiatives are being followed daily. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure consistent high quality of food preparation and service. Complete all opening and closing checklist duties and ensure accurate nightly, weekly, and monthly closing procedures, including paperwork, time adjustments, and voucher and invoice data entry. Profitable Growth Drive top line sales and profitability. Create and post schedules that maximize sales and ensure guest satisfaction. Manage labor and payroll goals as a percentage of sales. Complete weekly inventory accurately and according to company guidelines. Maintain an acceptable food cost percentage by completing accurate food and beverage orders. Ensure associates are following recipe and portioning standards. Complete personnel/payroll related administrative duties accurately, on time, and following company policies and procedures. Adhere to security and loss prevention procedures to protect associates, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly if a guest or associate is injured. Communicate daily sales and productivity goals to the team. Review financial information with the General Manager. All managers are required to know the cost and budget goals. Innovation Identify opportunities and solve them. Have a thorough understanding of all hardware and software systems used in your role (inventory, purchasing, forecasting, scheduling, time keeping, email, and electronic filing systems). Demonstrate the ability to adapt to fast-moving, ever-changing circumstances, and utilize problem-solving skills and resourcefulness to solve situations. In response to key observations, be innovative and collaborative in driving departmental success. Productivity Maximize resources to improve processes and grow the business. Exhibit efficiency in completing job requirements, working with a sense of urgency, consolidating tasks, delegating, and empowering others while managing their efforts. Self-driven, work independently, and always do the right thing. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Must sustain performance under conditions of stress—such as tight deadlines and detailed questioning. Effective Communication Develop and deliver multi-mode communications that convey a clear understanding of the unique needs of different audiences. Role model and provide accessibility to all management and staff for open communication, leadership, direction, and motivation. Open-minded to feedback. Demonstrate self-confidence, poise, charisma, and interpersonal skills to work effectively as part of a team and participate in professional discussions. Be a team player and quick learner in a dynamic, fast-paced environment with varying levels of patrons and team members. Exhibit leadership courage and the ability to coach both up and down the chain of command. Position Qualifications 3-5 years of experience in restaurant management. Obtain and maintain current ServSafe Food Manager’s Certification within six months of hire/promotion. Ability to lift a minimum of 25 lbs and perform essential job functions such as standing, bending, reaching, gripping, climbing on a ladder, and walking long distances. Standing for long periods and the ability to work in an environment with varying temperatures. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative. Proficient in restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Must agree to work various shifts in a 7/365 team-oriented environment. The schedule is determined by business needs. Proficiency in reading, writing, Microsoft Office, and mathematics. This version preserves the essential content while removing extraneous prompts and formatting artifacts. The original language and meaning are maintained. Seniority level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Industries
Retail and Restaurants Note: This listing contains multiple related roles and updated formatting for readability. It does not constitute an employment contract.
#J-18808-Ljbffr