Front of House Lead

About the Role

As a Team Lead at Paradies Lagardère’s restaurant in San Antonio International Airport, you will guide team members, support daily operations, and ensure every guest receives outstanding service. You’ll train and develop employees, maintain food quality and safety standards, manage inventory, resolve issues, and step in wherever needed during busy travel periods.

Responsibilities

• Warmly greet and acknowledge guests upon arrival.
• Exceed company standards for food and beverage quality, service, and atmosphere while building positive customer relations.
• Serve as a role model, providing accessibility to staff and developing leadership and motivational skills.
• Demonstrate efficiency and a sense of urgency by consolidating tasks and meeting job requirements promptly.
• Support programs that enhance staff morale and training.
• Assist with food and beverage cost control, labor‑management costs, receiving, storage, and inventory management.
• Lead each shift by delegating duties, assigning tasks, and following up with all team members.
• Build effective relationships with customers, supervisors, and team members.
• Maintain proficiency in all restaurant areas to assist when necessary.
• Follow inventory‑control procedures to reduce product loss.
• Maintain cleanliness and organization throughout the restaurant.
• Prepare food when needed and check food quality and temperatures throughout the day to ensure food‑safety expectations are met.
• Ensure the security and safety of guests and team members by proactively following sanitation and safety procedures.
• Follow proper opening and closing procedures for the restaurant.
• Identify back‑ups in the kitchen and work with managers to reorganize when necessary.
• Demonstrate a strong commitment to getting the job done.

Qualifications

• Proficiency in all areas of restaurant operations (food preparation, service, stocking, cleaning, etc.).
• Strong leadership and motivational abilities; able to serve as a role model.
• Excellent interpersonal skills for building relationships with guests, supervisors, and team members.
• Commitment to food safety, sanitation, and security standards.
• Ability to work with urgency, prioritize tasks, and manage inventory effectively.
• Willingness to work flexible shifts, including peak travel periods.
• Demonstrated reliability and a “get‑the‑job‑done” attitude.

Benefits

• Career advancement opportunities
• Fun work environment
• Medical benefits
• Company‑paid time off
• Premium pay for worked holidays
• 401(k) program
• Online learning system
• Associate recognition programs
• Merchandise and dining discounts
• Transportation and parking assistance