Assistant General Manager- St. Louis Lambert International Airport

Your Career Deserves… MORE OPPORTUNITIES!

At Kingside Diner, located in the St. Louis Lambert International Airport, we are seeking a dedicated Assistant General Manager with primary ownership of Back of House (BOH) operations. While this role will support overall restaurant execution and partner with Front of House (FOH) leadership, this position is fully responsible for the day-to-day leadership, performance, and execution of all BOH functions.

This role is responsible for driving excellence in kitchen operations, including food quality, safety and sanitation compliance, inventory control, and BOH team development. The Assistant General Manager will serve as the on-the-ground leader for the kitchen, ensuring consistency, efficiency, and adherence to company standards while contributing to a seamless and elevated guest experience.

Paradies Lagardère is an award-winning and innovative Airport Concessionaire, committed to delivering exceptional dining experiences. We are seeking a hands-on, operationally strong leader who thrives in a fast-paced, high-volume environment and brings a strong focus on kitchen leadership, accountability, and execution.

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


• Comprehensive Benefits Package – Medical, Dental, Vision & more


• 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 – Dining (BOH Focus), you will lead all Back of House (BOH) operations. While you will collaborate with FOH leadership to support overall restaurant success, your primary responsibility is ensuring the kitchen operates at the highest level of performance, consistency, and compliance.

You will lead all aspects of BOH execution, including food production, food safety, sanitation standards, inventory management, and team development. This role requires a hands-on leader who is present in the operation, actively coaching, holding teams accountable, and driving operational excellence daily.

Key Responsibilities

• BOH Ownership & Leadership: Lead and maintain all kitchen operations, ensuring consistency, efficiency, and adherence to company standards


• Food Quality & Execution: Ensure all food is prepared, presented, and delivered in accordance with brand standards and recipes


• Food Safety & Compliance: Enforce all health, safety, and sanitation standards in compliance with local regulations and company policies (ServSafe Certification preferred)


• Inventory & Cost Control: Manage ordering, inventory levels, waste reduction, and food cost performance


• Team Leadership & Development: Recruit, train, coach, and develop BOH team members while fostering a culture of accountability and performance


• Operational Excellence: Ensure smooth kitchen workflow, proper prep, portion control, and efficient execution during all service periods


• Collaboration with FOH: Partner with FOH leadership to support overall guest experience, while maintaining clear ownership of BOH execution


• Problem-Solving & Decision-Making: Address operational challenges quickly and effectively, with a solutions-driven mindset


• Business Support: Assist the General Manager with scheduling, performance management, and overall restaurant success

What We’re Looking For

• Strong leadership skills with the ability to lead and develop BOH teams in a high-volume environment


• Proven experience in Back of House operations and kitchen management


• Strong knowledge of food safety, inventory management, and cost control strategies


• Hands-on, solution-oriented approach to leadership and operations


• Ability to drive accountability and maintain high operational standards consistently


• Bilingual proficiency is a plus

Qualifications & Requirements

• 2–4 years of BOH or kitchen-focused management experience in a high-volume restaurant or food service environment


• ServSafe Certification or ability to obtain upon hire


• Strong understanding of kitchen operations, food safety, and cost controls


• 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 related field is a plus (or equivalent experience)


• Open availability is required, including early mornings, evenings, weekends, and holidays

Join Our Team & Lead a High-Performance Kitchen

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

As an exempt leadership position, this role requires flexibility and accountability for business outcomes, which may at times require extended work hours beyond a traditional 40-hour workweek.

Paradies Lagardère is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, physical or mental disability, sexual orientation, marital status, military or veteran status, gender identity and expression, genetic information, or any other factor protected by law.

We are committed to creating a diverse and welcoming workplace that includes individuals with diverse backgrounds and experiences. The Company is committed to offering reasonable accommodations to job applicants with disabilities.