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

Concessions International•Denver, CO

19d•Onsite

About The Position

The Assistant Manager supports the day-to-day operations of a Panda Express restaurant at Denver International Airport. The role helps achieve business goals by monitoring sales, labor, food costs, inventory, productivity, and overall operational performance, while actively participating in front- and back-of-house work and delivering exceptional guest service. The Assistant Manager supervises and develops team members, maintains staffing and restaurant standards, and ensures food quality, product consistency, sanitation, safety, and regulatory compliance. The role also supports inventory and cost control, quality assurance and operational documentation, employee relations and performance management, and the inspection and upkeep of restaurant equipment and facilities. The position works with restaurant leadership to meet financial, operational, and guest satisfaction objectives, while adapting to airport operations and changing passenger demand.

Requirements

High school diploma or equivalent.
At least three years of restaurant, food service, or hospitality experience.
At least two years of supervisory, lead, or management experience in a restaurant or food service environment.
Demonstrated experience in team leadership, employee development, inventory management, cost control, and guest service.
Strong knowledge of food safety, sanitation, and applicable regulatory requirements.
Ability to work in a fast-paced environment while managing multiple priorities and operational demands.
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.
Strong organizational skills, 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.
Excellent customer service skills and ability to handle guest concerns effectively.
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 while meeting company, brand, and regulatory requirements.
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 with managing restaurant operations, monitoring sales, labor, food costs, inventory, productivity, and operational performance.
Participate in front-of-house and back-of-house operations and model exceptional guest service and operational excellence.
Supervise, direct, and support team members; assign duties and ensure the restaurant is properly staffed, cleaned, 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.
Monitor quality assurance, food safety, loss prevention, and operational records; ensure required documentation is accurate and current.
Recruit, interview, onboard, train, coach, and develop associates.
Support performance management, including coaching, counseling, recognition, evaluations, and corrective action.
Address workplace concerns, resolve conflicts, and promote teamwork, accountability, respect, and positive employee relations.
Ensure safe food handling, proper hygiene, workplace safety, and security practices.
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 meet guest needs.
Support restaurant leadership in achieving financial, operational, and guest satisfaction objectives.
Perform other duties and special projects as assigned.