Assistant General Manager -Jimmy John's - Asheville Aiport

Paradies Lagardère•Fletcher, NC

2d•Onsite

About The Position

Paradies Lagardère is an award-winning and innovative Airport Concessionaire looking for passionate individuals to fill roles in a diverse and inclusive retail and dining environment. This position offers part-time and full-time opportunities within award-winning concepts that keep travelers returning. Working for Paradies Lagardère provides the opportunity to create a meaningful and positive impact on the community and the environment. Employees uphold the highest safety and health standards to maintain a comfortable environment for customers. Whether working in an on-trend national brand or an iconic local concept, you will create and deliver first-class experiences for the traveling public. This role involves building a great workplace for strong performers by promoting an engaged workforce, career development, and learning. A passion for the guest is essential.

Requirements

5-7 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.
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.
Proficient in the following dimensions of 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 required in reading, writing, Microsoft Office, and mathematics.

Nice To Haves

Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.

Responsibilities

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.
Ensure positive guest service in all areas. Investigate and resolve complaints concerning food quality and service, responding to guests and General Manager with a resolution within 24 hours. Take all appropriate actions to turn dissatisfied guests into return guests.
Drive top line sales and profitability.
Demonstrate the ability to adapt and adjust readily to fast-moving, ever-changing circumstances, and utilize problem-solving skills and resourcefulness to solve situations.