Paradies Lagardère - Assistant General Manager San Francisco International Airport

Great Reasons to Work with Us

• Career advancement opportunities
• Fun Work Environment
• Medical Benefits
• Company Paid Time Off
• Premium pay for Worked Holidays
• 401K Program
• Associate recognition Programs
• Merchandise and dining discounts
• Transportation and parking space assistance

How You Can Make a Difference

Working for Paradies Lagardère provides you with the opportunity to create a meaningful and positive impact on your community and the environment. As airport travel returns to normalcy in a post-COVID-19 world, our nationwide employees are upholding the highest safety and health standards to maintain a comfortable environment our customers can trust.

Operational Excellence

• Strengthen expertise in the industry and deliver on our plans, keeping the needs of our internal and external customers in mind.
• Ensure positive guest service in all areas.
• Investigate and resolve complaints concerning food quality and service, responding to guests with a resolution within 24 hours.
• Source high potential candidates using a variety of recruiting avenues.
• Ensure each candidate is screened using approved interview guides.
• Ensure all direct reports complete all compliance based and brand specific training by the due date.
• Set clear performance goals and expectations for your team.
• Following up consistently, providing feedback on an ongoing basis.
• Ensure performance evaluations and associate coaching is delivered on a timely basis.
• Drive associate engagement through a variety of methods, including the annual engagement survey.
• Be an active listener and leader, holding regularly scheduled meetings to assess the team’s morale and making necessary adjustments.

Profitable Growth

• Analyze financial data on a daily basis and take appropriate action to maintain profitability.
• Ensure schedules are written to maximize sales and ensure guest satisfaction.
• Maintain an acceptable food cost percentage by overseeing food and beverage purchasing, quality and cost control.
• Ensure all recipe and portioning standards are being followed to minimize costs.
• Monitor supply purchases, utility usage and miscellaneous expenditures, making adjustments as necessary to ensure profitability.
• Ensure personnel/payroll related administrative duties are completed accurately, on time, and following company policies and procedures.
• Ensure that proper security and loss prevention procedures are in place to protect associates, guests, and company assets.
• Review financial information frequently with the management team to assist with achieving financial goals.

Innovation

• Must have a thorough understanding of all hardware and software systems that are used.
• Demonstrate the ability to adapt and adjust readily to fast-moving, ever-changing circumstances, and utilize problem-solving skills and resourcefulness to solve situations.
• In response to key observations, you must be innovative and collaborative in driving departmental success.

Productivity

• Maximize resources to improve process and grow the business.
• Exhibit efficiency in completing job requirements through working with a sense of urgency, consolidating tasks, delegating, and empowering others while managing their efforts.
• Self-driven, work independently, and always do the right thing.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Must be able to sustain performance under conditions of stress—such as tight deadlines and detailed questioning.

Effective Communication

• Develop and deliver multi-mode communications that convey a clear understanding of the unique needs of different audiences.
• Role model and provide accessibility to all management and staff for open communication, leadership, direction, and motivation.
• Open-minded to feedback.
• Must have sufficient self-confidence, poise, charisma, and interpersonal skills to be able to work effectively as part of a team and to take part in professional discussions.
• Must demonstrate the ability to be a team player and quick learner in a dynamic, fast-paced environment with varying levels of patrons and team members present.
• Exhibit leadership courage and the ability to coach up as well as coach direct reports.

Position Qualifications

• 2-5 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. perform essential job functions such as standing, bending, reaching, climbing on a ladder, and walking long distances.
• Standing for long periods and the ability to 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 as an alternative.
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Must agree to work various shifts in a 7/365 team-oriented environment.
• Proficiency required in reading and writing, Microsoft Office Suite, and mathematics.

Schedule

The schedule is determined by business needs.

Pay

$75,000 - $80,000