Assistant General Manager- St. Louis Lambert International Airport

Retail and Dining Positions•Saint Louis, MO

11d•Onsite

About The Position

As the Assistant General Manager – Dining (BOH Focus) , you will lead all Back of House (BOH) operations . While you will collaborate with FOH leadership to support overall restaurant success, your primary responsibility is ensuring the kitchen operates at the highest level of performance, consistency, and compliance. You will lead all aspects of BOH execution, including food production, food safety, sanitation standards, inventory management, and team development. This role requires a hands-on leader who is present in the operation, actively coaching, holding teams accountable, and driving operational excellence daily.

Requirements

Strong leadership skills with the ability to lead and develop BOH teams in a high-volume environment
Proven experience in Back of House operations and kitchen management
Strong knowledge of food safety, inventory management, and cost control strategies
Hands-on, solution-oriented approach to leadership and operations
Ability to drive accountability and maintain high operational standards consistently
2–4 years of BOH or kitchen-focused management experience in a high-volume restaurant or food service environment
ServSafe Certification or ability to obtain upon hire
Strong understanding of kitchen operations, food safety, and cost controls
Experience with team leadership, scheduling, and performance management
Ability to thrive in a fast-paced, high-volume environment while maintaining quality standards
Open availability is required , including early mornings, evenings, weekends, and holidays

Nice To Haves

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

Responsibilities

BOH Ownership & Leadership: Lead and maintain all kitchen operations, ensuring consistency, efficiency, and adherence to company standards
Food Quality & Execution: Ensure all food is prepared, presented, and delivered in accordance with brand standards and recipes
Food Safety & Compliance: Enforce all health, safety, and sanitation standards in compliance with local regulations and company policies (ServSafe Certification preferred)
Inventory & Cost Control: Manage ordering, inventory levels, waste reduction, and food cost performance
Team Leadership & Development: Recruit, train, coach, and develop BOH team members while fostering a culture of accountability and performance
Operational Excellence: Ensure smooth kitchen workflow, proper prep, portion control, and efficient execution during all service periods
Collaboration with FOH: Partner with FOH leadership to support overall guest experience, while maintaining clear ownership of BOH execution
Problem-Solving & Decision-Making: Address operational challenges quickly and effectively, with a solutions-driven mindset
Business Support: Assist the General Manager with scheduling, performance management, and overall restaurant success