General Manager (Qdoba- ATL Airport)

About the Role

As General Manager at Paradies Lagardère’s Dining Division, you will be a true partner, investing in and taking ownership of the restaurant. You will create and deliver first-class experiences for travelers by leading an on-trend national brand or an iconic local concept. Your role is to inspire and mentor associates, maintain the highest standards, and drive a culture of exceptional hospitality and operational excellence.

You will embody our core values—TRIFIC (Trust, Respect, Integrity, First-Class, Innovation, Commitment)—and ensure a safe, respectful, and harassment-free workplace. Your commitment to profitable growth, guest satisfaction, and associate engagement will support the company’s strategic goals.

Responsibilities

• Provide courteous, friendly, and efficient service to customers and team members at all times, upholding the company’s family culture and core values.
• Execute location and brand standards, taking full ownership of the restaurant’s success.
• Ensure all guests receive an exceptional experience and foster a culture where employees are empowered to do the same.
• Develop and mentor the management team and hourly employees, acting as a role model and teacher.

People Leadership

• Build a great workplace for strong performers by driving engagement, career development, and learning.
• Inspire and mentor team members to reach their full potential, developing bench strength for all positions.
• Recognize team members for excellence and maintain a coaching culture with accountability to policies and procedures.
• Source high-potential candidates using approved interview guides and ensure compliance-based and brand-specific training is completed on time.
• Set clear performance goals, provide ongoing feedback, and deliver timely performance evaluations.
• Drive associate engagement through active listening, regular meetings, and adjustments to improve morale.

Operational Excellence

• Deliver positive guest service in all areas, resolving complaints within 24 hours and turning dissatisfied guests into return guests.
• Role model service expectations and maintain a professional restaurant image, including cleanliness, food quality, and presentation standards.
• Be a visible leader, available to management, associates, guests, and airport partners, monitoring performance and making adjustments as needed.
• Promote a safe and healthy environment, ensuring HACCP initiatives and sanitary practices are followed.
• Ensure consistent high quality of food preparation and service, and enforce the use of opening/closing checklists.
• Verify accurate completion of nightly, weekly, and monthly closing procedures, including paperwork and data entry.

Profitable Growth

• Analyze financial data daily and take action to maintain profitability, ensuring labor and payroll goals are met as a percentage of sales.
• Maintain acceptable food cost percentages by overseeing purchasing, quality, and cost control, and enforcing recipe and portioning standards.
• Monitor supply purchases, utility usage, and miscellaneous expenditures to ensure profitability.
• Complete personnel and payroll administrative duties accurately and on time, following company policies.
• Implement proper security and loss prevention procedures to protect associates, guests, and company assets.
• Ensure a safe working environment, complete accident reports promptly, and review financial information with the management team.

Innovation and Productivity

• Understand and utilize hardware and software systems, including inventory, purchasing, forecasting, scheduling, and timekeeping.
• Adapt to fast-moving, ever-changing circumstances, using problem-solving skills and resourcefulness to address challenges.
• Drive departmental success through innovation and collaboration in response to key observations.
• Maximize resources to improve processes and grow the business, working efficiently with a sense of urgency.
• Delegate and empower others while managing their efforts, ensuring compliance with operational standards and laws.
• Sustain performance under stress, such as tight deadlines and detailed questioning.

Communication

• Role model accessibility and open communication, providing leadership, direction, and motivation to all team members.
• Be open-minded to feedback and demonstrate self-confidence, poise, and interpersonal skills to work effectively in a team.
• Exhibit leadership courage, coaching both direct reports and peers in a dynamic, fast-paced environment.

Requirements

• 5-7 years of experience in a full-service restaurant.
• Obtain and maintain current Serve Safe 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, climbing, and walking long distances.
• Ability to stand for long periods and work in environments with varying temperatures.
• Bachelor of Science degree in hotel/restaurant management is desirable; a combination of practical experience and education will be considered.
• Proficient in food planning and preparation, purchasing, sanitation, security, company policies, personnel management, recordkeeping, and report preparation.
• Willingness to work various shifts in a 7/365 team-oriented environment, with schedules determined by business needs.
• Proficiency in reading, writing, Microsoft Office Suite, and mathematics.