Corner Café - Assistant General Manager - Hartsfield Jackson Atlanta International Airport

Paradies Lagardère•South Fulton, GA

8h•Onsite

About The Position

The Assistant General Manager delivers exceptional guest service by selecting, developing, and motivating associates and managing a restaurant’s daily operations to optimize profits. The role supports first-class experiences for the traveling public and upholds the company’s service standards, core values, and expectations for a safe, respectful workplace free of harassment. The position leads and develops team members, supports recruiting and training, promotes engagement, and holds direct reports accountable for performance and company policies. It also oversees guest service, food quality, restaurant cleanliness, food safety, opening and closing procedures, and daily operational systems. The Assistant General Manager contributes to sales and profitability through scheduling, inventory, ordering, cost control, payroll administration, and loss prevention. The role requires familiarity with operational hardware and software, adaptability, sound judgment, and effective communication in a fast-paced airport restaurant environment. The position requires restaurant management experience, current ServSafe Food Manager certification within six months of hire or promotion, and the ability to meet the described physical and scheduling demands. A bachelor’s degree in hotel or restaurant management is desirable, though practical experience and education may be considered as an alternative.

Requirements

3–5 years of restaurant management experience.
Obtain and maintain current ServSafe Food Manager certification within six months of hire or promotion.
Ability to lift at least 25 pounds and perform essential functions including standing, bending, reaching, gripping, climbing a ladder, and walking long distances.
Ability to stand for long periods and work in environments with varying temperatures.
Proficiency in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and report preparation.
Agreement to work various shifts in a 7/365 team-oriented environment; schedule is determined by business needs.
Proficiency in reading, writing, Microsoft Office, and mathematics.
Ability to work effectively as part of a team and in a dynamic, fast-paced environment with varying levels of patrons and team members.
Ability to adapt to changing circumstances, solve problems, communicate effectively, and sustain performance under stress.

Nice To Haves

Bachelor of Science degree in hotel or restaurant management; a combination of practical experience and education may be considered as an alternative.

Responsibilities

Promote a positive company image by providing courteous, friendly, and efficient service to customers and team members.
Support an engaged workforce through mentoring, career development, learning, recognition, coaching, and accountability.
Partner with the General Manager to develop training plans and engagement action plans; ensure required training and performance expectations are met.
Recruit and screen candidates using approved interview guides.
Ensure positive guest service, investigate and resolve food-quality and service complaints, and respond with a resolution within 24 hours.
Maintain restaurant cleanliness, food quality and presentation, grooming standards, and consistent food preparation and service.
Monitor team and operational performance, remain visible and available to team members, guests, and airport partners, and adjust operations as needed.
Follow HACCP initiatives and enforce sanitary food-handling and cleanliness practices in kitchen and dining areas.
Complete assigned opening and closing checklists and nightly, weekly, and monthly closing procedures, including paperwork, time adjustments, and voucher and invoice data entry.
Create and post schedules to maximize sales and guest satisfaction while achieving labor and payroll goals.
Complete weekly inventory and accurate food and beverage orders to maintain acceptable food-cost percentages; ensure adherence to recipe and portioning standards.
Complete assigned personnel and payroll administrative duties accurately, on time, and in accordance with company policies.
Follow security and loss-prevention procedures and maintain a safe environment for associates and guests; promptly complete accident reports when injuries occur.
Communicate daily sales and productivity goals to the team and review financial information with the General Manager; understand cost and budget goals.
Understand and use role-related hardware and software systems, including inventory, purchasing, forecasting, scheduling, timekeeping, email, and electronic filing systems.
Adapt to changing circumstances, solve problems resourcefully, and collaborate on opportunities to improve departmental success.
Work efficiently, delegate and empower others, ensure compliance with operational standards, company policies, and applicable laws, and sustain performance under stress.
Model open communication, accept feedback, provide leadership and motivation, and coach direct reports as well as other managers when appropriate.