Assistant General Manager -Dining Division- DFW AIRPORT

Paradies Lagardère; Dallas (TX); On-site; USD 50,000 - 70,000; Full time

Job summary

Join a leading airport concessionaire as an Assistant General Manager in Dallas, overseeing kitchen operations and leading a dedicated team in a fast-paced environment. This role offers career growth and a hands-on leadership opportunity, focusing on food quality, operational excellence, and team development.

Benefits

Career Growth & Leadership Opportunities

Supportive & Fast-Paced Work Environment

Company-Paid Time Off & Holiday Premium Pay

401K Program

Training & Development

Associate Recognition Programs

Dining & Merchandise Discounts

Transportation & Parking Assistance

Qualifications

• 2-4 years of kitchen or BOH management experience in a high-volume environment.
• ServSafe Certification or ability to obtain it.
• Strong knowledge of cost control and kitchen operations.

Responsibilities

• Oversee Back of House operations and kitchen staff management.
• Ensure food quality and safety compliance.
• Manage inventory and cost control.

Skills

Leadership

Kitchen Management

Food Safety Regulations

Problem-Solving

Inventory Management

Education

Bachelor’s degree in Hospitality Management or Culinary Arts

Job description

Assistant General Manager -Dining Division- DFW AIRPORT

Job Category: F&B Management

Requisition Number: ASSIS016389

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• Full-Time
• On-site

Locations

Showing 1 location

Paradies Lagardère is an award-winning and innovative Airport Concessionaire, committed to delivering exceptional dining experiences. We are seeking a dedicated and hands-on Assistant General Manager (AGM) with a strong focus on Kitchen and Back of House operations to join our team. This role is perfect for a motivated leader who thrives in a fast-paced, high-volume environment and has a passion for food quality, kitchen management, and team leadership.

Why Join Us?

• Career Growth & Leadership Opportunities – Develop your career in a dynamic, growing company.
• Supportive & Fast-Paced Work Environment – No two days are the same!
• Company-Paid Time Off & Holiday Premium Pay – Because work-life balance matters.
• 401K Program – Invest in your future.
• Training & Development – Expand your skills through our online learning system.
• Associate Recognition Programs – We celebrate success!
• Dining & Merchandise Discounts – Enjoy perks at our locations.
• Transportation & Parking Assistance – Making your commute easier.

About the Role:

As the Assistant General Manager – Kitchen Operations, you will be responsible for overseeing all Back of House (BOH) operations, ensuring food quality, safety, and efficiency while leading a high-performing kitchen team. You will support the General Manager in driving business results, maintaining kitchen standards, and fostering a positive and productive work environment.

Key Responsibilities:

• Kitchen & BOH Management: Oversee all Back of House operations, including food preparation, kitchen cleanliness, inventory management, and equipment maintenance.
• Team Leadership & Training: Recruit, train, and develop kitchen staff, ensuring they adhere to food safety, operational standards, and company policies.
• Operational Excellence: Ensure all kitchen processes run smoothly, including food production, portion control, and adherence to recipes.
• Food Quality & Safety Compliance: Enforce all health, safety, and sanitation standards in compliance with local and company policies (ServSafe Certification preferred).
• Inventory & Cost Control: Monitor and manage food costs, waste, ordering, and inventory levels to maximize efficiency and profitability.
• Collaboration with FOH Leadership: Work closely with the Front of House (FOH) team to ensure a seamless guest experience and kitchen efficiency.
• Problem-Solving & Decision-Making: Handle BOH challenges, such as staffing, food shortages, or kitchen workflow improvements, with a solutions-focused mindset.
• Assist in Business Operations: Support the General Manager with scheduling, performance evaluations, and driving restaurant success.

What We’re Looking For:

• Strong leadership skills with the ability to motivate and develop a BOH team.
• Proven kitchen and back-of-house management experience in a fast-paced environment.
• Knowledge of food safety regulations, kitchen operations, and cost control strategies.
• Excellent problem-solving skills with a hands-on approach to operations.
• Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays as needed.

Qualifications & Requirements:

• 2-4 years of kitchen or BOH management experience in a high-volume restaurant or food service environment.
• ServSafe Certification or ability to obtain it upon hiring.
• Strong knowledge of inventory management, food cost control, and kitchen operations.
• Experience with team leadership, scheduling, and performance management.
• Ability to thrive in a fast-paced, high-volume environment while maintaining quality standards.
• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field is a plus, but equivalent experience will be considered.

Join Our Team & Lead a High-Performance Kitchen!

If you are a passionate, hands-on leader with a strong background in kitchen management, we want to hear from you! Apply today and take the next step in your leadership career.

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Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.