General Manager

Duties and Responsibilities

• Build a strong, high-performing team dedicated to Bar Louie standards of hospitality, energy, and service excellence.
• Inspire and mentor all team members to reach their full potential, fostering a culture of growth, accountability, and fun.
• Recruit top talent using approved interview guides, prioritizing individuals who align with the Bar Louie culture and Paradies Lagardère values.
• Ensure completion of all brand-specific and compliance-based training within required timelines.
• Conduct regular performance evaluations, coaching sessions, and recognition initiatives that reflect Bar Louie spirited, team-centered culture.
• Lead by example in delivering lively, engaging guest experiences that reflect Bar Louie brand promise.
• Maintain an impeccable restaurant image that reflects Bar Louie cleanliness, food safety, and service standards.
• Ensure HACCP procedures and all food safety protocols are strictly followed.
• Actively engage with guests and team members, resolving concerns with urgency, professionalism, and care.
• Monitor operational systems, staffing, and service flow to ensure efficiency during peak airport traffic.
• Drive sales and profitability by applying Bar Louie operational systems and Paradies Lagardère’s financial performance standards.
• Monitor key performance metrics such as labor cost, food cost, and guest satisfaction scores, taking corrective action as needed.
• Maintain recipe accuracy, portion control, and inventory management to control costs without compromising Bar Louie quality.
• Seek opportunities to improve processes, guest engagement, and operational efficiency in ways that align with Bar Louie bold, innovative spirit.
• Adapt to changing business needs in the fast-paced airport environment, implementing solutions that benefit both brands.
• Operate with urgency, efficiency, and precision, balancing multiple priorities without sacrificing Bar Louie commitment to hospitality.
• Ensure compliance with all company policies, local/state/federal laws, and brand requirements.
• Serve as the primary liaison between Paradies Lagardère leadership, Bar Louie brand representatives, and your management team.
• Maintain transparent, respectful communication that reflects the values of both organizations.
• Encourage an open-door policy for team members, fostering a culture of trust, approachability, and collaboration.

Position Qualifications

• 5–7 years of restaurant leadership experience, preferably with Bar Louie or another high-volume casual dining or full-service brand.
• Current SERV Safe Food Manager’s Certification (or obtained within six months).
• Strong proficiency in Microsoft Office Suite, POS systems, inventory management, scheduling, and timekeeping software.
• Ability to work in a 7/365 airport environment, including nights, weekends, and holidays as required by business needs.
• Prominent track record of building teams, driving sales, and maintaining brand integrity in a high-traffic setting.