Assistant Manager

The Assistant Manager is responsible for delivering exceptional guest service through the selection, development, and motivation of associates and by managing the daily operations of a restaurant to optimize profits. Whether leading an on-trend national brand, or an iconic concept from the local community, you will create and deliver first-class experiences for the traveling public. 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. As airport travel returns to normalcy in a post-COVID-19 world, our nationwide employees are upholding the highest safety and health standards to maintain a comfortable environment our customers can trust. Whether working in an on-trend national brand, or an iconic concept from the local community, you will create and deliver first-class experiences for the traveling public. Build a great workplace for strong performers by promoting and driving an engaged workforce, career development, and learning. Must have a passion for the guest! 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. Position Qualifications: 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. 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 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. #J-18808-Ljbffr