Assistant General Manager - Dining

Paradies Lagardère•Greer, SC

1d•Onsite

About The Position

The Assistant General Manager supports restaurant operations at Greenville-Spartanburg International Airport. The role helps deliver high-quality guest experiences, maintain food quality and presentation, cleanliness, and professional standards, and build an engaged, developing workforce. The Assistant General Manager monitors team and operational performance, resolves guest complaints, drives sales and profitability, and adapts to changing business conditions. The position requires working various shifts in a team-oriented, year-round airport environment, with schedules determined by business needs.

Requirements

Three to five years of restaurant management experience.
Obtain and maintain current ServSafe Food Manager’s 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 an environment with varying temperatures.
Proficiency in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and report preparation.
Ability to work various shifts in a team-oriented environment throughout the year; schedule is determined by business needs.
Proficiency in reading, writing, Microsoft Office, and mathematics.

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

Help create and deliver first-class experiences for the traveling public.
Promote an engaged workforce, career development, and learning.
Maintain a professional restaurant image, including cleanliness, food quality and presentation, and grooming standards.
Remain visible and available to team members, guests, and airport partners.
Monitor team performance and operational systems, making adjustments as needed.
Ensure positive guest service across all areas.
Investigate and resolve food quality and service complaints, responding to guests and the General Manager with a resolution within 24 hours.
Take appropriate actions to turn dissatisfied guests into return guests.
Drive sales and profitability.
Adapt to changing circumstances and use problem-solving skills and resourcefulness to resolve situations.
Uphold safety and health standards to maintain a comfortable environment for customers.