ATL Assistant General Manager

At Paradies Lagardère, our mission is to maintain first-class standards that exceed the expectations of the customers and business partners we serve. Our Dining Division is a true restaurateur. We are passionate about connecting with each of our guests on multiple levels. From an inspiring restaurant design or live entertainment that captures a traveler’s attention, to the top-notch quality of our culinary offerings and the exceptional hospitality delivered by our teams, we focus on more than just restaurant operations. We specialize in experiences.

The General Manager is truly a partner, as they invest in the restaurant for which they are ultimately responsible. Whether leading an on-trend national brand, or an iconic concept from the local community, you will create and deliver first-class experiences for the traveling public. You demonstrate a passion for the Guests’ overall experience through the selection, development, and motivation of associates. Your commitment to running an efficient and profitable restaurant is evident by maintaining the highest standards and unwavering support for the entire staff.

In joining our team, you commit to supporting this mission by demonstrating our service standards at all times and holding all team members to the same. Providing a safe work environment of trust and respect, free of harassment, is expected.

All Paradies Lagardère positions, including the Assistant General Manager, require that you embody a positive company image by providing courteous, friendly, and efficient service with a smile to customers and team members. You must embrace our family culture by following our core values, TRIFIC (Trust, Respect, Integrity, First-Class, Innovation, Commitment), recognize and satisfy all restaurant guests, and be accountable to the Company and Restaurant Managers. Functions include, but are not limited to, the following areas:

People

Build a great workplace for strong performers by promoting and driving an engaged workforce, career development, and learning.

• Must be passionate about supporting your TEAM.

• Inspire and mentor all team members to reach their full potential. Develop bench strength for all positions within your assigned area of responsibility, ensuring upward mobility for high performing team members and managers. Partner with General Manager to develop training plans for high performing associates.

• Consistently recognize team members when they excel. Actively coach and hold direct reports accountable to all policies and standard operating procedures.

• 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.

• Ensure performance goals and expectations for your team are met, providing consistent and ongoing feedback.

• Participate in the performance evaluation process for direct reports. Ensure coaching is delivered in a timely manner.

• Drive associate engagement through a variety of methods, including the annual engagement survey. Participate and facilitate scheduled meetings to assess the team’s morale. Work with General Manager to execute action plans designed to improve engagement.

Operational Excellence

Strengthen expertise in the industry and deliver on our plans, keeping the needs of our internal and external customers in mind.

• Must have a passion for the guest.

• Use polite communication: “Yes,” “Please,” and “Thank You.”

• Smile often and model positive guest service in all areas. Investigate and resolve complaints concerning food quality and service, responding to guests and General Manager with a resolution within 24 hours. Take all appropriate actions to turn dissatisfied guests into return guests.

• Role model the behaviors and service expectations you have of your team.

• Maintain a professional restaurant image, including cleanliness, food quality and presentation standards, and grooming standards.

• Be a visible presence, available to team members, guests, and airport partners. Monitor performance of your team and operational systems, making adjustments as necessary.

• Create a culture that promotes a safe environment.

• Ensure that all HACCP initiatives are followed daily. Partner with General Manager when action must be taken. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

• Ensure consistent high quality of food preparation and service.

• Complete all opening and closing checklists as assigned, and take appropriate action if necessary.

• Accurately complete all nightly, weekly, and monthly closing procedures, including paperwork, time adjustments, and voucher and invoice data entry.

Profitable Growth

Drive top-line sales and profitability.

• Create and post schedules that maximize sales and ensure guest satisfaction. Labor and payroll goals, as a percentage of sales, must be achieved.

• Complete weekly inventory accurately and according to company guidelines.

• Maintain an acceptable food cost percentage by completing accurate food and beverage orders.

• Ensure associates follow recipe and portioning standards.

• Complete personnel/payroll related administrative duties accurately, on time, and following company policies and procedures.

• Adhere to security and loss prevention procedures to protect associates, guests, and company assets.

• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly if a guest or associate is injured.

• Communicate daily sales and productivity goals to the team. Review financial information with the General Manager. All managers are required to know the cost and budget goals.

 

Innovation

Identify opportunities and solve them.

• Have a thorough understanding of all hardware and software systems used in your role, including inventory, purchasing, forecasting, scheduling, timekeeping, email, and electronic filing systems.

• Demonstrate the ability to adapt and adjust readily to fast-moving, ever-changing circumstances, and utilize problem-solving skills and resourcefulness to solve situations.

• Respond to key observations with innovative and collaborative solutions to drive departmental success.

 

Productivity

Maximize resources to improve processes and grow the business.

• Exhibit efficiency in completing job requirements, working with urgency, consolidating tasks, delegating, and empowering others while managing their efforts.

• Be self-driven, work independently, and always do the right thing.

• Ensure compliance with operational standards, company policies, and federal/state/local laws and ordinances.

• Sustain performance under 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.

• Be open-minded to feedback.

• Demonstrate sufficient self-confidence, poise, charisma, and interpersonal skills to work effectively as part of a team and participate in professional discussions.

• Be a team player and quick learner in a dynamic, fast-paced environment with varying levels of patrons and team members.

• Exhibit leadership courage and the ability to coach both upwards and downwards.

• 3-5 years of restaurant management experience.

• Obtain and maintain current ServSafe 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, gripping, climbing on a ladder, and walking long distances.

• Able to stand for long periods and work in environments with varying temperatures.

• Bachelor of Science degree in hotel/restaurant management is desirable; practical experience and education may be considered as an alternative.

• Proficiency in restaurant functions: 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; schedule determined by business needs.

• Proficiency in reading, writing, Microsoft Office, and mathematics.

All your information will be kept confidential according to EEO guidelines.