Paradies Lagardère is an award-winning and innovative Airport Concessionaire. We are looking for passionate individuals to fill our roles in a retail and dining environment that is diverse and inclusive. Our part-time and full-time opportunities will immerse you in a rewarding environment in our award-winning concepts that have kept travelers coming back year after year. Responsibilities Lead and manage multiple General Managers by setting goals and expectations on financial performance, associate engagement, guest satisfaction, staffing and labor, and maintaining a safe and healthy environment for guests and team. Inspire and mentor all team members to reach their full potential, develop bench strength for positions within your area, and participate in succession planning. Recognize and coach team members for excellence; foster a coaching culture and ensure adherence to policies and standard operating procedures. Set staffing levels and recruiting goals to source high-potential candidates and ensure an excellent first impression by guiding General Managers and Human Resources in recruiting. Ensure an onboarding experience for new team members and thorough training to serve guests. Ensure timely completion of compliance-based and brand-specific training for managers and their teams. Set clear performance goals and provide ongoing feedback; monitor and adjust to meet expectations and drive engagement. Promote associate engagement as a priority and conduct regular engagement activities and follow-up with direct reports. Operational Excellence Deliver on plans with a guest-focused approach and strong industry expertise. Maintain positive guest service across all areas, investigate and resolve complaints with a resolution within 24 hours, and turn dissatisfied guests into return guests. Maintain professional restaurant image including cleanliness, food quality and presentation, and dress code; hold managers accountable in their locations. Be a visible presence to management, hourly associates, guests, and airport partners; monitor performance and adjust as needed. Create a culture that promotes a safe and healthy environment and ensure HACCP and sanitary practices for food handling and kitchen/dining areas. Ensure opening/closing checklists are used and that nightly, weekly, and monthly closures are completed accurately. Profitable Growth Participate in the development and implementation of the annual budget and financial forecasts; lead General Managers to achieve budgeted sales and profit goals. Identify business development opportunities and analyze financial data to maintain profitability. Optimize staff scheduling and labor costs as a percentage of sales while ensuring guest satisfaction. Ensure administrative duties related to personnel and payroll are completed accurately and on time, with accountability for direct reports. Monitor food cost percentage and control expenditures to protect profitability; implement security and loss prevention procedures as needed. Support regular financial reviews with General Managers to discuss KPIs and empower data-driven action. Innovation Identify pain points and develop solutions; understand and leverage hardware/software systems used for inventory, purchasing, forecasting, scheduling, timekeeping, email, and filing. Demonstrate adaptability in fast-moving environments and collaborate to drive departmental success. Productivity Operate efficiently by consolidating tasks, delegating, and empowering others while maintaining high performance under pressure. Ensure compliance with operational standards, company policies, and applicable laws. Maintain consistent performance and attention to detail under tight deadlines and scrutiny. Effective Communication Model open communication and be accessible to management and staff for leadership, direction, and motivation. Be receptive to feedback and ensure clear information flow with key business partners and stakeholders. Display confidence, poise, and interpersonal skills to work effectively as part of a team in a dynamic environment. Position Qualifications 5–7 years as restaurant General Manager, preferably in a multi-unit environment. ServSafe Food Manager certification within six months of hire or promotion. Ability to lift at least 25 lbs and perform essential job functions including standing, bending, reaching, climbing ladders, and walking long distances. Ability to stand for long periods and work in environments with varying temperatures. Bachelor’s degree in hotel/restaurant management is desirable; a combination of experience and education will be considered. Proficiency in restaurant operations: food planning and preparation, purchasing, sanitation, security, policies, personnel management, recordkeeping, and financial reporting. Willingness to work varied shifts in a 7/365 team environment. Proficiency in reading/writing, Microsoft Office, and basic mathematics. Seniority level Director Employment type Full-time Job function Management and Manufacturing Industries Retail and Restaurants

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