Assistant Manager- Panda Express- Denver International Airport- Full Time

Concessions International•Denver, CO

18d•Onsite

About The Position

The Assistant Manager supports restaurant leadership in managing day-to-day operations at the Panda Express in Denver International Airport. The role oversees operational performance, including sales, labor, food costs, inventory, productivity, food quality, guest service, safety, and compliance. The Assistant Manager actively participates in front-of-house and back-of-house operations, leads and develops associates, and helps the restaurant meet financial, operational, and guest satisfaction objectives. The position requires restaurant, food service, or hospitality experience and supervisory or management experience. It also calls for strong leadership, communication, organizational, analytical, and customer service skills, along with knowledge of restaurant operations and food safety. The work involves frequent movement and handling of equipment and supplies, exposure to varying temperatures, and the ability to work extended shifts, including nights, weekends, and holidays as needed.

Requirements

High school diploma or equivalent required.
At least three years of restaurant, food service, or hospitality experience required.
At least two years of supervisory, lead, or management experience in a restaurant or food service environment required.
Demonstrated experience in team leadership, employee development, inventory management, cost control, and guest service.
Strong knowledge of food safety, sanitation, and applicable regulatory requirements.
Strong verbal and written communication skills for interacting with associates, guests, vendors, and business partners.
Proficiency in Microsoft Word, Excel, and PowerPoint, including preparing reports, spreadsheets, presentations, and business documents.
Ability to manage multiple priorities in a fast-paced, high-volume environment.
Strong organization, attention to detail, and follow-through.
Analytical, problem-solving, and decision-making abilities.
Interpersonal, team-building, and leadership skills, including the ability to motivate, coach, and develop associates.
Knowledge of restaurant operations, including food safety, sanitation, labor management, inventory control, and guest service standards.
Ability to interpret and analyze sales reports, operational metrics, and Profit & Loss statements.
Ability to lead by example and foster a positive, inclusive, high-performing work environment.
Customer service skills and ability to handle guest concerns and maintain positive relationships.
Ability to obtain and maintain required certifications, including ServSafe Food Protection Manager and alcohol awareness certifications, as applicable.
Ability to adapt to changing business needs and meet company, brand, and regulatory requirements.
Frequently stand, walk, bend, reach, twist, and perform repetitive hand and arm movements.
Regularly lift, carry, push, pull, and move items weighing up to 50 pounds.
Occasionally stoop, kneel, crouch, crawl, climb, and work in confined spaces.
Frequently use hands and fingers to handle, grasp, and operate kitchen equipment, tools, and supplies.
Communicate effectively and observe details in a fast-paced restaurant environment.
Occasionally taste and smell food products to assess quality and consistency.
Work in varying temperatures, including heat, steam, cold storage areas, and near kitchen equipment.
Ability to work extended shifts, including nights, weekends, holidays, and peak business periods as needed.

Nice To Haves

Completion of a technical school, culinary, or restaurant management program, or company-sponsored leadership training is highly preferred.

Responsibilities

Assist in managing day-to-day restaurant operations and monitor sales, labor, food costs, inventory, productivity, and overall performance.
Participate in front-of-house and back-of-house operations and deliver exceptional guest service across shifts.
Supervise, direct, and support team members; assign duties, monitor performance, and ensure the restaurant is staffed, clean, organized, and maintained.
Ensure food quality, product consistency, and presentation meet company recipes, brand standards, and guest expectations.
Monitor inventory and assist with ordering, receiving, stocking, cost control, and waste reduction.
Maintain compliance with company policies, brand standards, airport regulations, food safety and sanitation requirements, and applicable laws and regulations.
Maintain quality assurance, food safety, loss prevention, and operational records, keeping required documentation accurate and current.
Recruit, interview, onboard, train, coach, and develop associates.
Support performance management through coaching, counseling, recognition, evaluations, and corrective action processes.
Address workplace concerns, resolve conflicts, and promote teamwork, accountability, respect, and positive employee relations.
Ensure adherence to safe food handling, hygiene, workplace safety, and security requirements.
Coordinate equipment and facility inspections, preventive maintenance, and repairs as needed.
Monitor airport operations, passenger volume trends, and business demands to prepare the restaurant to serve guests efficiently.
Support restaurant leadership in achieving financial, operational, and guest satisfaction objectives.
Perform other duties and special projects as assigned.