Assistant General Manager Food & Beverage, Paradies Lagardere - DEN Airport Onsite

Paradies Lagardère•Denver, CO

3d•Onsite

About The Position

The Assistant General Manager serves as a key leader within a premier fine dining restaurant generating approximately $14 million annually. This position requires an experienced hospitality professional capable of balancing elevated guest service, operational excellence, team development, and financial accountability within a fast-paced and highly visible environment. The successful candidate will bring a strong background in fine dining management, a passion for luxury hospitality, and a proven ability to lead large teams while driving business results. Working closely with the General Manager, this leader will help maintain the restaurant's reputation for excellence while ensuring profitability, operational consistency, and an exceptional guest experience.

Requirements

Minimum of 5 years of progressive management experience in a fine dining, upscale restaurant, luxury hotel, or high-volume hospitality environment.
Proven success leading management teams within a restaurant generating $10 million or more in annual sales.
Strong understanding of restaurant financials, labor management, budgeting, cost controls, and profitability.
Demonstrated ability to recruit, develop, coach, and retain high-performing hospitality professionals.
Exceptional leadership, interpersonal, and conflict-resolution skills.
Strong analytical, organizational, planning, and problem-solving abilities.
Excellent verbal and written communication skills.
Ability to lead effectively in a fast-paced, high-volume environment while maintaining elevated service standards.
Strong collaboration skills and ability to partner effectively with all levels of leadership.
Flexible availability, including nights, weekends, and holidays.

Nice To Haves

Experience in luxury hospitality, chef-driven restaurants, steakhouses, or premier fine dining concepts.
Advanced wine, beverage, and culinary knowledge.
Experience leading large-scale restaurant operations within airports, hotels, or destination dining environments.

Responsibilities

Partner with the General Manager to lead, motivate, and develop a team of managers, supervisors, and hourly associates.
Communicate clear expectations and hold team members accountable to brand standards, performance expectations, and company values.
Recruit, hire, train, and retain top hospitality talent.
Foster a culture of excellence through coaching, mentoring, recognition, and development.
Conduct performance evaluations and provide consistent feedback to support growth and accountability.
Address performance concerns in a timely manner while partnering with Human Resources to develop and execute corrective action plans.
Build strong relationships with peers, senior leadership, and cross-functional partners.
Champion a culture centered on exceptional hospitality and memorable guest experiences.
Lead by example on the restaurant floor, ensuring elevated service standards are consistently executed.
Resolve guest concerns with professionalism, urgency, and a commitment to exceeding expectations.
Create an environment where associates are empowered to deliver first-class service to every guest.
Oversee daily restaurant operations to ensure excellence in service, cleanliness, safety, and execution.
Ensure successful execution of opening, shift transition, and closing procedures.
Partner with culinary and beverage teams to maintain high standards of quality, consistency, and efficiency.
Maintain compliance with all company policies, food safety regulations, health department requirements, and airport operational standards.
Ensure inventory controls, cash handling, and loss prevention procedures are followed at all times.
Partner with the General Manager to execute business strategies that drive sales, profitability, and operational excellence.
Analyze key performance indicators and identify opportunities for continuous improvement.
Manage labor and payroll costs while maintaining outstanding guest service standards.
Drive revenue growth through operational leadership, team engagement, and guest-focused decision-making.
Support the achievement of annual sales and profitability goals within a $14 million fine dining operation.
Protect company assets through effective operational controls and adherence to established procedures.