Paradies Lagardère Multi-Unit Front of House Manager San Francisco International Airport

About the role

Paradies Lagardère is an award-winning airport concessionaire with a diverse portfolio of full-service and quick-service dining locations at SFO. We seek passionate leaders to support different restaurant formats, elevate guest experiences, and drive operational excellence.

Responsibilities

• Build and support a strong workplace culture by promoting engagement, accountability, and career development across multiple restaurant types
• Maintain a professional restaurant image, including cleanliness, food quality, presentation standards, and grooming standards across all concepts
• Serve as a visible, hands-on leader available to team members, guests, and airport partners
• Monitor performance across teams and operational systems, making adjustments as needed to ensure consistency across full-service and quick-service locations
• Drive sales, profitability, and operational excellence across multiple restaurant formats
• Adapt quickly to changing business needs in a fast-paced, 7-day operational airport environment
• Use strong problem-solving skills and resourcefulness to manage challenges across diverse restaurant operations

Requirements

• 2–3 years of restaurant management experience preferred (multi-unit, full-service, or quick-service experience a plus)
• Ability to obtain and maintain ServSafe Food Manager Certification within six months of hire or promotion
• Ability to lift up to 25 lbs. and perform physical duties including standing, bending, reaching, climbing ladders, and walking long distances
• Ability to work in varying temperature environments and high-volume operational settings
• Bachelor’s degree in Hotel/Restaurant Management preferred; equivalent experience considered
• Strong knowledge of restaurant operations including food preparation, purchasing, sanitation, security, staffing, scheduling, and reporting
• Ability to work a flexible schedule in a 7-day operational environment based on business needs
• Proficiency in reading, writing, basic math, and Microsoft Office applications

Qualifications

• Preferred: 2–3 years of restaurant management experience
• Required: Ability to obtain and maintain ServSafe Food Manager Certification within six months of hire or promotion
• Physical requirements: Ability to lift up to 25 lbs., perform physical duties including standing, bending, reaching, climbing ladders, and walking long distances
• Environmental considerations: Ability to work in varying temperature environments and high-volume operational settings
• Education: Bachelor’s degree in Hotel/Restaurant Management preferred; equivalent experience considered
• Knowledge: Strong knowledge of restaurant operations including food preparation, purchasing, sanitation, security, staffing, scheduling, and reporting
• Work schedule: Ability to work a flexible schedule in a 7-day operational environment based on business needs
• Technical skills: Proficiency in reading, writing, basic math, and Microsoft Office applications

Skills

• Leadership and management skills
• Customer service and problem-solving abilities
• Attention to detail and organizational skills
• Flexibility and adaptability
• Physical stamina and endurance

Benefits

• Medical benefits
• Company-paid time off
• Premium pay for worked holidays
• 401(k) program
• Online learning and development system
• Associate recognition programs
• Merchandise and dining discounts
• Transportation and parking assistance

Pay

Premium pay for worked holidays

Schedule

Flexible schedule in a 7-day operational environment based on business needs