Job Overview
Employment Type
Full-time
Work Schedule
Rotating Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
performance bonuses
Career development opportunities
Job Description
Paradies Lagardere is a globally recognized leader in travel retail and food service, dedicated to delivering exceptional experiences to travelers across North America. Specializing in providing shopping and dining solutions within airports, Paradies Lagardere is proud to uphold first-class standards that not only meet but exceed the expectations of both customers and business partners they serve. Their Dining Division stands out as a true restaurateur, passionate about creating immersive experiences that go beyond typical restaurant operations. This includes inspiring restaurant designs, engaging live entertainment, and a dedication to superior culinary quality and hospitality, all designed to leave lasting impressions on travelers.
The General Manager role at Paradies Lagardere's Dining Division is a pivotal leadership position that embodies the company’s commitment to excellence and innovation. The General Manager acts as a true partner invested in the success of their restaurant, whether managing a trendy national brand or an iconic local concept within the travel retail environment. Their responsibilities extend beyond daily operations to nurturing and motivating their team while ensuring that every guest receives a first-class experience.
In this role, the General Manager demonstrates a passion for guest satisfaction by selecting, developing, and inspiring associates to achieve their full potential. Committed to running an efficient, profitable restaurant, the General Manager maintains rigorous standards for quality and service, fostering a culture of respect, safety, and professionalism. This includes compliance with all health and safety regulations, adherence to company policies, and creating a welcoming atmosphere for both guests and employees.
The position emphasizes leadership in people management, operational excellence, financial stewardship, and innovative problem-solving. The General Manager is responsible for mentoring management and hourly staff, promoting career development, and driving associate engagement. They ensure that all operational procedures are followed and that the restaurant maintains its reputation for cleanliness, food quality, and guest service. Financial performance is a key focus, with duties including analyzing sales data, managing labor costs, controlling inventory, and ensuring profitability. Additionally, the General Manager must embrace technology and innovation to optimize restaurant processes and respond effectively to changing business environments.
Paradies Lagardere values a collaborative culture rooted in its core values of Trust, Respect, Integrity, First-Class Service, Innovation, and Commitment (TRIFIC). Those joining the team are expected to uphold these values, contribute positively to the workplace culture, and be prepared to work in a fast-paced, dynamic environment that demands flexibility and resilience.
This position is classified as exempt and reports to the Flagship Manager or Regional Vice President, and is based in the Dining Division. The company is an equal opportunity employer committed to providing a safe, inclusive, and respectful workplace free from harassment.
Candidates interested in this role should be ready to lead with passion and purpose, creating memorable dining experiences for travelers while fostering a motivated and engaged team that thrives on excellence and innovation.
The General Manager role at Paradies Lagardere's Dining Division is a pivotal leadership position that embodies the company’s commitment to excellence and innovation. The General Manager acts as a true partner invested in the success of their restaurant, whether managing a trendy national brand or an iconic local concept within the travel retail environment. Their responsibilities extend beyond daily operations to nurturing and motivating their team while ensuring that every guest receives a first-class experience.
In this role, the General Manager demonstrates a passion for guest satisfaction by selecting, developing, and inspiring associates to achieve their full potential. Committed to running an efficient, profitable restaurant, the General Manager maintains rigorous standards for quality and service, fostering a culture of respect, safety, and professionalism. This includes compliance with all health and safety regulations, adherence to company policies, and creating a welcoming atmosphere for both guests and employees.
The position emphasizes leadership in people management, operational excellence, financial stewardship, and innovative problem-solving. The General Manager is responsible for mentoring management and hourly staff, promoting career development, and driving associate engagement. They ensure that all operational procedures are followed and that the restaurant maintains its reputation for cleanliness, food quality, and guest service. Financial performance is a key focus, with duties including analyzing sales data, managing labor costs, controlling inventory, and ensuring profitability. Additionally, the General Manager must embrace technology and innovation to optimize restaurant processes and respond effectively to changing business environments.
Paradies Lagardere values a collaborative culture rooted in its core values of Trust, Respect, Integrity, First-Class Service, Innovation, and Commitment (TRIFIC). Those joining the team are expected to uphold these values, contribute positively to the workplace culture, and be prepared to work in a fast-paced, dynamic environment that demands flexibility and resilience.
This position is classified as exempt and reports to the Flagship Manager or Regional Vice President, and is based in the Dining Division. The company is an equal opportunity employer committed to providing a safe, inclusive, and respectful workplace free from harassment.
Candidates interested in this role should be ready to lead with passion and purpose, creating memorable dining experiences for travelers while fostering a motivated and engaged team that thrives on excellence and innovation.
Job Requirements
- 3-5 years of experience in a quick-service restaurant
- Obtain and maintain current Serve Safe 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 ability to work in an environment with varying temperatures
- Bachelor of science degree in hotel or restaurant management is desirable
- Proficient in food planning, preparation, purchasing, sanitation, security, policies, personnel management, recordkeeping, and reports
- Must agree to work various shifts in a 7/365 team-oriented environment
- Proficiency in reading, writing, Microsoft Office Suite, and mathematics
Job Qualifications
- 3-5 years of experience in quick-service restaurant management
- Proficient in food planning, purchasing, sanitation, security, personnel management, and recordkeeping
- Ability to mentor and develop staff
- Strong communication and interpersonal skills
- Knowledge of health and safety regulations including Serve Safe Food Manager’s Certification within six months of hire
- Proficient in Microsoft Office Suite and basic mathematics
- Ability to adapt and solve problems effectively
- Bachelor of science degree in hotel or restaurant management is desirable but not required
Job Duties
- Provide leadership and support to restaurant team members
- Build and maintain a positive and engaging workplace culture
- Develop and mentor management and hourly staff
- Ensure delivery of exceptional guest service and resolve customer complaints promptly
- Maintain restaurant cleanliness, food quality, and safety standards
- Analyze financial data and manage budgets to drive profitability
- Enforce compliance with company policies, health regulations, and operational procedures
- Utilize technology and innovative solutions to improve restaurant operations
- Conduct recruiting, training, performance evaluations, and staff coaching
- Promote a safe working environment and enforce loss prevention measures
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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