Assistant Manager

Retail and Dining Positions•Dallas, TX

17h

About The Position

Paradies Lagardère is seeking a dedicated, hands-on Assistant General Manager (AGM) focused on operations in an airport concession dining environment. The role oversees both Back of House (BOH) and Front of House (FOH) operations, supporting kitchen management and an exceptional guest dining experience. The AGM contributes to kitchen leadership, food quality control, compliance, team development, and a high-performance, safety-focused work environment. Bilingual proficiency is a plus. The Assistant General Manager supports the General Manager with scheduling, performance evaluations, and restaurant success. The position description states that its primary elements may change and additional duties may be assigned as necessary; it does not constitute an employment contract.

Requirements

2–4 years of FOH and BOH management experience in a high-volume restaurant or food service environment.
Proven front-of-house and back-of-house management experience in a fast-paced environment.
Strong leadership skills and the ability to motivate and develop a FOH and BOH team.
Knowledge of food safety regulations, kitchen operations, inventory management, and food cost control strategies.
Experience with team leadership, scheduling, and performance management.
Strong problem-solving skills and a hands-on approach to operations.
Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays as needed.
Ability to thrive in a fast-paced, high-volume environment while maintaining quality standards.
ServSafe Certification or ability to obtain it upon hiring.

Nice To Haves

Bilingual proficiency.
ServSafe Certification is preferred.
Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field; equivalent experience will be considered.

Responsibilities

Oversee FOH and BOH operations, including food preparation, kitchen cleanliness, inventory management, and equipment maintenance, to support an efficient operation and seamless guest experience.
Recruit, train, and develop staff, ensuring adherence to food safety requirements, operational standards, and company policies.
Manage food production, portion control, and adherence to recipes.
Enforce health, safety, and sanitation standards in compliance with local and company policies.
Monitor and manage food costs, waste, ordering, and inventory levels.
Collaborate with team members to support operational efficiency.
Address FOH and BOH challenges, including staffing, food shortages, and kitchen workflow improvements.
Assist the General Manager with scheduling, performance evaluations, and driving restaurant success.