Director of Operations Chick-fil-A, Paradies Lagardere, DFW

Director of Operations Chick-fil-A, Paradies Lagardere, DFW Job Category : Food & Beverage Requisition Number : TEMPL019431 Posted : May 1, 2026 Full-Time Locations Showing 1 location Description Paradies Lagardère is an award-winning and innovative Airport Concessionaire. We are looking for passionate individuals to fill our roles in a retail and dining environment that is diverse and inclusive. Our part‑time and full‑time opportunities will find you immersed in a rewarding environment in our award‑winning concepts that have kept travelers coming back year after year. Great Reasons to Work with Us Medical Benefits Company Paid Time Off 401K Program Associate recognition Programs Merchandise and dining discounts Transportation and parking space assistance How You can Make a Difference Working for Paradies Lagardère provides you with the opportunity to create a meaningful and positive impact on your community and the environment. People Build a great workplace for strong performers by promoting and driving an engaged workforce, career development, and learning. Must be passionate about supporting your TEAM! Manage the performance of multiple Managers by setting goals and expectations on financial performance, associate engagement, guest satisfaction, staffing and labor, and providing a safe and healthy environment for our guest and team. Inspire and mentor all team members to reach their full potential. Develop bench strength for all positions within your assigned area of responsibility, ensuring upward mobility for high performing team members and managers. Participate in succession planning. Consistently recognize team members when they excel. Ensure that a coaching culture thrives, holding direct reports accountable to all policies and standard operating procedures. Set staffing levels and recruiting goals to source high potential candidates using a variety of recruiting avenues. Ensure each candidate has an amazing first impression by ensuring General Managers and Human Resource Managers are following company guidelines with respect to recruiting. Hold management team accountable for ensuring that all new team members have a memorable onboarding experience and are fully trained and prepared to serve our guests. Hold Manager’s accountable for timely completion of compliance based and brand specific training, for themselves and their team. Set clear performance goals and expectations for your team. Following up consistently, providing feedback on an ongoing basis. Ensure performance goals and expectations for your team are met, providing consistent and on‑going feedback. Ensure associate engagement is a priority for all managers on your team. Lead the annual engagement survey and ensure action planning and regular associate follow up is part of the culture. Be an active listener and leader, holding regularly scheduled meetings, with direct reports to assess the team’s morale and making necessary adjustments. Operational Excellence Strengthen expertise in the industry and deliver on our plans, keeping the needs of our internal and external customers in mind. Must have a passion for the guest! Ensure positive guest service in all areas. Investigate and resolve complaints concerning food quality and service, responding to guests with a resolution within 24 hours. Take all appropriate actions to turn dissatisfied guests into return guests. Role model the behaviors and service expectations you have of your team. Maintain a professional restaurant image, including restaurant cleanliness, food quality and presentation standards, and dress code. Hold managers accountable, to the same, in their assigned locations. Be a visible presence. Available to members of the management team, hourly associates, guests, and airport partners. Monitor the performance of your team and operational systems, making adjustments as necessary. Create a culture that promotes a safe and healthy environment. Ensure that all HACCP related initiatives are being followed and acted on when necessary. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure consistent high quality of food preparation and service. Ensure all opening and closing checklist are being used and take appropriate disciplinary action when they are not. Verify that all nightly, weekly, and monthly closing procedures are completed accurately, including paperwork, time adjustments, and voucher and invoice data entry. Profitable Growth Drive top line sales and profitability Participate in the development and implementation of the annual budget, financial forecasts, and other business goals. Lead General Managers to ensure budgeted sales and profit goals are achieved. Work with RD to identify business development opportunities. Analyze financial data and take appropriate action to maintain profitability. Ensure direct reports are creating schedules are that are written to maximize sales and ensure guest satisfaction. Labor and payroll goals, as a percentage of sales, must be achieved. Ensure personnel/payroll related administrative duties are completed accurately, on time, and following company policies and procedures, holding direct reports accountable when they are not. Hold direct reports accountable for maintaining acceptable food cost percentage Monitor supply purchases, utility usage and miscellaneous expenditures, making adjustments as necessary to ensure profitability. Ensure that proper security and loss prevention procedures are in place to protect associates, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents, ensuring direct reports do the same within their assigned locations. Hold regularly scheduled financial reviews with each Manager, ensuring they comfortable speaking about the key performance indicators that drive their location and feel empowered to act on the data to drive results. Identify opportunities and solve them. Proactively identify pain points within the platform and develop solutions to solve them. Must have a thorough understanding of all hardware and software systems that are used. This includes inventory, purchasing, forecasting, scheduling, time keeping, email, and electronic filing systems. Demonstrate the ability to adapt and adjust readily to fast‑moving, ever‑changing circumstances, and utilize problem‑solving skills and resourcefulness to solve situations. In response to key observations, you must be innovative and collaborative in driving departmental success. Productivity Maximize resources to improve process and grow the business. Exhibit efficiency in completing job requirements through working with a sense of urgency, consolidating tasks, delegating, and empowering others while managing their efforts. Self‑driven, work independently, and always do the right thing even when nobody is looking. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Must be able to sustain performance under conditions of stress—such as tight deadlines and detailed questioning. Effective Communication Develop and deliver multi‑mode communications that convey a clear understanding of the unique needs of different audiences. Role model and provide accessibility to all management and staff for open communication, leadership, direction, and motivation. Open‑minded to feedback. Work with the RD to ensure all key business partners/stakeholders receive clear and concise information concerning business initiatives within the platform. Must have sufficient self‑confidence, poise, charisma, and interpersonal skills to be able to work effectively as part of a team and to take part in professional discussions. Must demonstrate the ability to be a team player and quick learner in a dynamic, fast‑paced environment with varying levels of patrons and team members present. Position Qualifications: 5 -7 years as restaurant General Manager, preferably in a multi‑unit environment. Obtain and maintain current ServSafe Food Manager’s Certification, within six months of hire or promotion. Ability to lift a minimum of 25 lbs. perform essential job functions such as standing, bending, reaching, climbing on a ladder, and walking long distances. Standing for long periods and the ability to work in an environment with varying temperatures. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative. Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and financial reporting. Must agree to work various shifts in a 7/365 team‑oriented environment. The schedule is determined by business needs. Proficiency required in reading and writing, Microsoft Office Suite, and mathematics. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr