Vessel Kitchen-General Manager, Paradies Lagardere - Salt Lake City International Airport

Paradies Lagardère•Salt Lake City, UT

3h•Onsite

About The Position

Paradies Lagardère is an award-winning and innovative Airport Concessionaire, seeking a passionate individual to fill the General Manager role in a diverse and inclusive dining environment. This position offers immersion in a rewarding environment within award-winning concepts that consistently attract travelers. Vessel Kitchen aims to provide a fine dining vibe with fast casual affordability and convenience, characterized by a bright, clean, and authentic atmosphere. They focus on scratch preparation and global flavors, offering healthy and healthy-ish options that are clean, local, and seasonal, while maintaining a responsible approach. Vessel Kitchen is defining a new normal for the flavor-obsessed and fuel-focused.

Requirements

3-5 years of experience restaurant management experience.
Obtain and maintain current ServSafe Food Manager’s Certification within six months of hire/promotion.
Ability to lift a minimum of 25 lbs. and perform essential job functions such as standing, bending, reaching, gripping, climbing on a ladder, and walking long distances.
Standing for long periods and the ability to work in an environment with varying temperatures.
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
Must agree to work various shifts in a 7/365 team-oriented environment. The schedule is determined by business needs.
Proficiency required in reading, writing, Microsoft Office, and mathematics.

Nice To Haves

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

Responsibilities

Build a great workplace for strong performers by promoting and driving an engaged workforce, career development, and learning.
Maintain a professional restaurant image, including restaurant cleanliness, food quality and presentation standards, and grooming standards.
Be a visible presence, available to members of your team, guests, and airport partners.
Monitor the performance of your team and operational systems, making adjustments, as necessary.
Ensure positive guest service in all areas.
Investigate and resolve complaints concerning food quality and service, responding to guests and General Manager with a resolution within 24 hours.
Take all appropriate actions to turn dissatisfied guests into return guests.
Drive top line sales and profitability.
Demonstrate the ability to adapt and adjust readily to fast-moving, ever-changing circumstances, and utilize problem-solving skills and resourcefulness to solve situations.
Uphold the highest safety and health standards to maintain a comfortable environment for customers.
Create and deliver first-class experiences for the traveling public.