Assistant General Manager -Dining Division- DFW AIRPORT

Retail and Dining Positions•Dallas, TX

About The Position

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.

Requirements

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.
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.

Nice To Haves

Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field is a plus
Bilingual proficiency is a plus

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.