Assistant General Manager- St. Louis Lambert International Airport

Paradies Lagardère•Saint Louis, MO

3h•Onsite

About The Position

At Kingside Diner, located in the St. Louis Lambert International Airport, we are seeking a dedicated Assistant General Manager with primary ownership of Back of House (BOH) operations. While this role will support overall restaurant execution and partner with Front of House (FOH) leadership, this position is fully responsible for the day-to-day leadership, performance, and execution of all BOH functions. This role is responsible for driving excellence in kitchen operations, including food quality, safety and sanitation compliance, inventory control, and BOH team development. The Assistant General Manager will serve as the on-the-ground leader for the kitchen, ensuring consistency, efficiency, and adherence to company standards while contributing to a seamless and elevated guest experience. Paradies Lagardère is an award-winning and innovative Airport Concessionaire, committed to delivering exceptional dining experiences. We are seeking a hands-on, operationally strong leader who thrives in a fast-paced, high-volume environment and brings a strong focus on kitchen leadership, accountability, and execution.

Requirements

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

Lead and maintain all kitchen operations, ensuring consistency, efficiency, and adherence to company standards
Ensure all food is prepared, presented, and delivered in accordance with brand standards and recipes
Enforce all health, safety, and sanitation standards in compliance with local regulations and company policies
Manage ordering, inventory levels, waste reduction, and food cost performance
Recruit, train, coach, and develop BOH team members while fostering a culture of accountability and performance
Ensure smooth kitchen workflow, proper prep, portion control, and efficient execution during all service periods
Partner with FOH leadership to support overall guest experience, while maintaining clear ownership of BOH execution
Address operational challenges quickly and effectively, with a solutions-driven mindset
Assist the General Manager with scheduling, performance management, and overall restaurant success