Pistache, General Restaurant Manager, DJT Airport

Paradies Lagardère•West Palm Beach, FL

1d•Onsite

About The Position

The General Restaurant Manager leads the people, operations, financial performance, and guest experience of Pistache French Bistro at DJT Airport. The role builds an engaged and capable team through recruiting, mentoring, training, coaching, performance management, and recognition. The manager serves as a visible leader and ensures positive guest service, professional restaurant presentation, consistent food quality, and timely resolution of guest complaints. The position is responsible for maintaining safe, healthy, and sanitary operations, including adherence to HACCP initiatives and food-handling practices. It oversees opening and closing checklists, closing procedures, administrative records, and compliance with company policies, applicable laws, and operational standards. The manager also drives sales and profitability by monitoring financial results, labor and payroll, food and beverage purchasing and costs, recipes and portions, supplies, utilities, and other expenditures. The role requires proficiency with restaurant hardware and software systems, including inventory, purchasing, forecasting, scheduling, timekeeping, email, and electronic filing. The manager works collaboratively and communicates with staff, management, guests, and airport partners in a fast-paced environment, adapting to changing business needs and working various shifts in a team-oriented, 7/365 operation.

Requirements

5–7 years of experience in a full-service restaurant.
Obtain and maintain current ServSafe Food Manager certification within six months of hire or promotion.
Ability to lift at least 25 pounds and perform essential job functions including standing, bending, reaching, climbing a ladder, and walking long distances.
Ability to stand for long periods and work in an environment with varying temperatures.
Ability and willingness to work various shifts in a team-oriented 7/365 operation; schedule is determined by business needs.
Proficiency in reading, writing, Microsoft Office Suite, and mathematics.
Proficiency in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and report preparation.
Ability to perform under stress, work independently, adapt in a fast-paced environment, and communicate and collaborate effectively.

Nice To Haves

Bachelor of Science degree in hotel or restaurant management; a combination of practical experience and education may be considered as an alternative.

Responsibilities

Recruit, mentor, develop, coach, and recognize team members; build bench strength and support career development.
Ensure candidates are screened using approved interview guides and direct reports complete required compliance and brand-specific training on time.
Set clear performance goals, provide ongoing feedback, and ensure timely performance evaluations and coaching.
Promote associate engagement, listen to team feedback, and hold regularly scheduled meetings to assess morale.
Ensure positive guest service, investigate and resolve food quality and service complaints, and respond with a resolution within 24 hours.
Maintain a professional restaurant image, including cleanliness, food quality and presentation, and dress code standards.
Monitor team and operational performance, remain accessible to associates, guests, management, and airport partners, and adjust operations as needed.
Promote a safe and healthy environment; enforce HACCP initiatives, sanitary food handling, cleanliness, and maintenance of kitchen and dining areas.
Ensure consistent food preparation and service, use of opening and closing checklists, and accurate completion of nightly, weekly, and monthly procedures and records.
Drive sales and profitability by analyzing financial data and taking appropriate action.
Write schedules to support sales and guest satisfaction while meeting labor and payroll goals.
Oversee food and beverage purchasing, quality, cost controls, recipes, and portioning to maintain food cost targets.
Monitor supply purchases, utility usage, and miscellaneous expenditures to support profitability.
Ensure personnel and payroll administrative duties are completed accurately, on time, and in accordance with company procedures.
Maintain security and loss prevention procedures to protect associates, guests, and company assets.
Reduce the risk of workplace and guest injuries and promptly complete accident reports when an injury occurs.
Review financial information with the management team, support achievement of cost and budget goals, and identify and address opportunities.
Use and understand relevant hardware and software systems for inventory, purchasing, forecasting, scheduling, timekeeping, email, and electronic filing.
Adapt to changing circumstances, solve problems, collaborate on improvements, and maximize resources and productivity.
Ensure compliance with operational standards, company policies, and applicable federal, state, and local laws and ordinances.
Communicate clearly with different audiences, remain open to feedback, and provide accessible leadership, direction, and motivation.