Ops Leader: Full‑Service Dining & Kitchen Mastery

Paradies Lagardère; Dallas (TX); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

401K program

Training & development

Paid time off

Holiday premium pay

Dining discounts

Transportation assistance

Job summary

Paradies Lagardère in Dallas, TX is seeking an Assistant General Manager – Full-Service Operations to lead FOH and BOH teams, drive kitchen excellence, and ensure outstanding guest experiences. You will coach staff, enforce food safety standards, manage inventory, and optimize operating procedures in a high-volume setting.

Ideal candidates bring 2–4 years of management in fast-paced restaurants, ServSafe certification or willingness to obtain it, and a collaborative leadership style.

Qualifications

• 2-4 years of FOH & BOH management in high-volume restaurant.
• 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.
• Bachelor’s degree in Hospitality Management or related field is a plus.

Responsibilities

• Oversee Front of House and Back of House operations to ensure guest satisfaction.
• Lead, train, and develop staff while enforcing food safety and standards.
• Monitor inventory, food costs, and kitchen procedures for efficiency.
• Collaborate with leadership to drive restaurant performance and schedule planning.
• Handle staffing challenges and optimize kitchen workflow.

Skills

Leadership skills

FOH/BOH mgmt

Food safety

Problem solving

Flexible schedule

Education

Bachelor's degree (related field)

Job description

Paradies Lagardère in Dallas, TX is seeking an Assistant General Manager – Full-Service Operations to lead FOH and BOH teams, drive kitchen excellence, and ensure outstanding guest experiences. You will coach staff, enforce food safety standards, manage inventory, and optimize operating procedures in a high-volume setting.

Ideal candidates bring 2–4 years of management in fast-paced restaurants, ServSafe certification or willingness to obtain it, and a collaborative leadership style.