Kitchen Manager - San Antonio International Airport

Paradies Lagardère•San Antonio, TX

5h•Onsite

About The Position

At Paradies Lagardère, our mission is to maintain first-class standards that exceed the expectations of the guests and business partners we serve. Our Dining Division is more than a collection of restaurants—we are passionate restaurateurs dedicated to creating memorable experiences for travelers from around the world. From exceptional culinary offerings and engaging restaurant environments to outstanding hospitality and service, we focus on delivering experiences that leave a lasting impression. SmokeShack at San Antonio International Airport is seeking a dynamic and hands-on Assistant Manager to help lead one of our high-volume dining operations. This position serves as a key operational leader with a primary focus on Back of House excellence, including kitchen operations, food quality, food safety, inventory management, labor execution, and associate development. The Assistant Manager will partner closely with the General Manager to build a culture of accountability, teamwork, and operational excellence while ensuring every guest receives a first-class dining experience. The ideal candidate is passionate about developing people, leading from the front, maintaining high culinary standards, and thriving in a fast-paced airport environment where no two days are the same. In joining our team, you commit to supporting our mission by demonstrating our service standards, embodying our TRIFIC values—Trust, Respect, Integrity, First-Class, Innovation, and Commitment—and holding all team members to the same standards. Providing a safe work environment built on trust, respect, inclusion, and professionalism is expected.

Requirements

3-5 years of restaurant management experience, preferably in a high-volume environment.
Strong Back of House leadership and kitchen operations experience required.
Proven ability to coach, develop, and motivate teams while driving accountability and results.
Ability to lift up to 25 pounds and perform essential physical job functions, including standing, walking, bending, reaching, crouching, and climbing ladders.
Ability to work in varying temperatures and stand for extended periods throughout the shift.
Knowledge of food preparation, sanitation, inventory management, purchasing, labor management, scheduling, and restaurant operations.
Must be available to work a flexible schedule, including mornings, evenings, weekends, holidays, and varying shifts based on business needs.
Proficiency in Microsoft Office, reading, writing, and basic mathematical calculations.

Nice To Haves

Bachelor's degree in Hospitality, Restaurant Management, or a related field preferred. Equivalent experience will be considered.

Responsibilities

Build a great workplace by developing engaged, high-performing associates and future leaders.
Inspire, coach, and develop Back of House associates to reach their full potential.
Build bench strength within the kitchen by identifying and developing future leaders.
Partner with the General Manager to execute training plans and support career growth opportunities.
Consistently recognize team member achievements and provide timely coaching and accountability.
Participate in recruiting, interviewing, onboarding, and training efforts to ensure the restaurant attracts and retains top talent.
Ensure all associates complete required compliance, food safety, and brand-specific training programs.
Conduct performance discussions, provide ongoing feedback, and support the performance review process.
Drive associate engagement and contribute to creating a positive, inclusive, and high-performing workplace culture.
Deliver exceptional food quality, guest experiences, and operational consistency.
Lead daily Back of House operations with a focus on food quality, execution, speed, cleanliness, and consistency.
Ensure all food preparation meets SmokeShack brand standards and guest expectations.
Investigate and resolve guest concerns related to food quality or service in a timely manner.
Serve as a role model for service excellence, professionalism, and operational standards.
Maintain a clean, organized, and food-safe kitchen environment at all times.
Ensure compliance with all HACCP, health department, food safety, and sanitation requirements.
Monitor kitchen productivity and labor deployment to maximize efficiency during peak periods.
Complete opening, closing, and shift management responsibilities accurately and consistently.
Ensure all required operational paperwork, inventory controls, and administrative duties are completed on time.
Create and maintain a culture that promotes safety, accountability, teamwork, and operational excellence.
Drive sales, productivity, and profitability through effective operational execution.
Assist in creating schedules that support business needs while controlling labor costs.
Complete inventory counts accurately and according to company standards.
Manage food costs through proper ordering, receiving, storage, portioning, and waste control practices.
Ensure associates consistently follow recipes and portion standards.
Support payroll administration, timekeeping accuracy, and personnel-related processes.
Follow all security, cash handling, and loss prevention procedures.
Maintain a safe working environment for guests and associates.
Communicate operational goals and performance expectations to the team.
Understand key financial metrics and partner with the General Manager to achieve budget and profitability goals.
Assist in driving sales growth while delivering exceptional guest experiences.
Identify opportunities to improve processes and drive operational success.
Develop proficiency in all restaurant systems, including scheduling, inventory, purchasing, forecasting, timekeeping, and communication platforms.
Demonstrate adaptability and resourcefulness in a dynamic airport environment.
Proactively identify operational challenges and implement effective solutions.
Partner with leadership to drive continuous improvement initiatives.
Embrace change and encourage innovative thinking that improves team performance and operational results.
Maximize resources and execute with urgency.
Demonstrate efficiency and strong time management skills.
Delegate appropriately while maintaining accountability for results.
Maintain compliance with company policies, operational standards, and applicable laws and regulations.
Perform effectively under pressure and during periods of high guest volume.
Exhibit a strong sense of urgency while balancing competing priorities.
Lead by example and consistently demonstrate a strong work ethic.
Build strong relationships through clear and professional communication.
Maintain an open-door leadership style and be accessible to associates and managers.
Foster a culture of respect, teamwork, and collaboration.
Communicate expectations clearly and consistently.
Be receptive to feedback and committed to continuous growth.
Demonstrate confidence, professionalism, and strong interpersonal skills.
Effectively coach, motivate, and develop team members while partnering with leadership to achieve business goals.
Demonstrate leadership courage and the ability to coach up, coach across, and coach direct reports.