General Manager - Qdoba - Tampa International Airport

Paradies Lagardère is an award-winning and innovative Airport Concessionaire offering part-time and full-time opportunities in a diverse and inclusive retail and dining environment. Join our team and immerse yourself in a rewarding setting within our award-winning concepts that travelers return to year after year.

Benefits

• Earning potential includes monthly bonus opportunities
• Career advancement opportunities
• Fun work environment
• Medical benefits
• Company-paid time off
• Premium pay for worked holidays
• 401K program
• Online learning system
• Associate recognition programs
• Merchandise and dining discounts
• Transportation and parking space assistance

Responsibilities

• Create a meaningful and positive impact on your community and the environment by upholding the highest safety and health standards.
• Promote and drive an engaged workforce, career development, and learning to build a great workplace for strong performers.
• Inspire and mentor all team members to reach their full potential and develop bench strength for all positions within your assigned area of responsibility.
• Consistently recognize team members when they excel and foster a coaching culture, holding direct reports accountable to all policies and standard operating procedures.
• Source high-potential candidates using a variety of recruiting avenues and ensure each candidate is screened using approved interview guides.
• Ensure all direct reports complete compliance-based and brand-specific training by the due date.
• Set clear performance goals and expectations for your team, providing ongoing feedback and ensuring timely performance evaluations.
• Drive associate engagement through active listening, leadership, and regularly scheduled meetings to assess team morale.
• Strengthen industry expertise and deliver on plans with a focus on guest needs, ensuring positive guest service in all areas.
• Investigate and resolve guest complaints concerning food quality and service, responding with a resolution within 24 hours.
• Role model behaviors and service expectations, maintaining a professional restaurant image, including cleanliness, food quality, and presentation standards.
• Maintain a visible presence and monitor team performance and operational systems, making adjustments as necessary.
• Promote a safe and healthy environment, ensuring HACCP initiatives are followed and sanitary practices are enforced.
• Ensure consistent high quality of food preparation and service, and verify that all opening and closing checklists are used.
• Drive top-line sales and profitability by analyzing financial data daily and taking appropriate action to maintain profitability.
• Write schedules to maximize sales and guest satisfaction while achieving labor and payroll goals as a percentage of sales.
• Maintain acceptable food cost percentages by overseeing purchasing, quality, and cost control, and ensuring recipe and portioning standards are followed.
• Monitor supply purchases, utility usage, and miscellaneous expenditures to ensure profitability.
• Ensure personnel/payroll-related administrative duties are completed accurately and on time.
• Implement proper security and loss prevention procedures to protect associates, guests, and company assets.
• Ensure a safe working and guest environment, completing accident reports promptly if needed.
• Review financial information frequently with the management team to assist in achieving financial goals.
• Demonstrate a thorough understanding of hardware and software systems, including inventory, purchasing, forecasting, scheduling, and timekeeping.
• Adapt to fast-moving, ever-changing circumstances and utilize problem-solving skills and resourcefulness.
• Maximize resources to improve processes and grow the business, exhibiting efficiency and urgency in completing job requirements.
• Work independently, ensure compliance with operational standards, and sustain performance under stress.
• Develop and deliver multi-mode communications that convey a clear understanding of different audiences' needs.
• Role model accessibility for open communication, leadership, direction, and motivation.
• Demonstrate self-confidence, poise, charisma, and interpersonal skills to work effectively as part of a team.
• Exhibit leadership courage and the ability to coach both up and down the organizational structure.

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 on a ladder, and walking long distances
• Ability to stand for long periods and 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
• Proficient in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and report preparation
• Must agree to work various shifts in a 7/365 team-oriented environment, with schedules determined by business needs
• Proficiency in reading and writing, Microsoft Office Suite, and mathematics