Assistant General Manager - Dining

Retail and Dining Positions•Greer, SC

1d•Onsite

About The Position

The Assistant General Manager supports restaurant operations at Greenville-Spartanburg International Airport for Paradies Lagardère. The role focuses on delivering positive guest experiences, maintaining restaurant cleanliness and food quality and presentation standards, and supporting an engaged, developing workforce. The Assistant General Manager monitors team performance and operational systems, adjusts to changing circumstances, resolves guest complaints, and drives sales and profitability. The role works with guests, team members, airport partners, and the General Manager in a fast-moving, team-oriented environment.

Requirements

3–5 years of restaurant management experience.
Obtain and maintain a current ServSafe Food Manager’s Certification within six months of hire or promotion.
Ability to lift at least 25 lbs. 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.
Proficiency in reading, writing, Microsoft Office, and mathematics.
Ability to work various shifts in a team-oriented 7/365 environment; schedule is determined by business needs.
Ability to adapt and adjust to fast-moving, changing circumstances and use problem-solving skills and resourcefulness.

Nice To Haves

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

Responsibilities

Maintain a professional restaurant image, including cleanliness, food quality and presentation, and grooming standards.
Be visible and available to team members, guests, and airport partners.
Monitor team performance and operational systems, making adjustments as necessary.
Ensure positive guest service in 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 action to turn dissatisfied guests into return guests.
Drive top-line sales and profitability.
Promote an engaged workforce, career development, and learning.