Kitchen Manager - Dining Must have at least one year of supervisor experience Job Category : Food & Beverage Full-Time On-site POSITION REPORTS TO: 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. 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.

The Kitchen

Manager is responsible for delivering exceptional guest service through the selection, development, and motivation of the back of house associates and by managing the daily operations of a restaurant kitchen environment to optimize profits. 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. In joining our team, you commit to supporting this mission by demonstrating our service standards and holding all team members to the same.

All Paradies

LagardÈre positions, including the Kitchen 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, as well as be accountable to the Company and Restaurant Managers. Must be passionate about supporting your TEAM!

Partner with General Manager to develop training plans for high performing associates. Consistently recognize team members when they excel. Actively coaching and holding direct reports accountable to all policies and standard operating procedures.

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 on-going feedback. Participate in the performance evaluation process for direct reports.

Drive associate engagement through a variety of methods, including the annual engagement survey.



Work with General Manager to execute action plans designed to improve engagement. Strengthen expertise in the industry and deliver on our plans, keeping the needs of our internal and external customers in mind.

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

Maintain a professional restaurant image, including restaurant cleanliness, food quality and presentation standards, and grooming standards. Monitor the performance of your team and operational systems, making adjustments, as necessary. 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. Accurately complete all nightly, weekly, and monthly closing procedures, including paperwork, time adjustments, and voucher and invoice data entry.

Create and post schedules that are written to 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. Complete personnel/payroll related administrative duties, as assigned accurately, on time, and following company policies and procedures. Adhere to security and loss prevention procedures that are in place to protect associates, guests, and company assets.

Ensure a secure working and guest environment to reduce the risk of injury and accidents. Review financial information with General Manager. Must have a thorough understanding of all hardware and software systems that are used in your role.

This includes inventory,



purchasing, forecasting, scheduling, time keeping, email, and electronic filing systems. Exhibit efficiency in completing job requirements, working with a sense of urgency, consolidating tasks, delegating, and empowering others while managing their efforts. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.

Must be able to sustain performance under conditions of stress—such as tight deadlines and detailed questioning. Role model and provide accessibility to all management and staff for open communication, leadership, direction, and motivation. 3-5 years of experience managing the back of house operations in a restaurant or production kitchen environment. ~ Obtain and maintain current ServSafe Food Manager’s Certification within six months of hire/promotion. ~ and perform essential job functions such as standing, bending, reaching, gripping, climbing on a ladder, and walking long distances. ~ Bachelor of Science degree in hotel/restaurant management is desirable. Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. ~ Must agree to work various shifts in a 7/365 team-oriented environment.

Proficiency required in reading, writing, Microsoft Office, and mathematics Job Type: Full-time Salary: CAD $60,000 - $65,000 per year.

Location: Located in the Domestic Departures terminal on C Pier, post-security, YVR Airport. This position will require a Canadian Criminal Records Check (CCRC). This piece of documentation is a background check of your criminal history and can be acquired at your local police station.

Are you willing to acquire a Canadian Criminal Record Check to work at the airport in this position? We are committed to diversity, inclusion, and accessibility. We welcome all applicants without regard to race, color, religion, gender, national origin, disability, or any other protected status.

The Company is committed to offering reasonable accommodation to job applicants with disabilities. This position description does not constitute an employment contract of any kind. #

📌 Kitchen Manager - Dining Must have at least one year of supervisor experience (Richmond)
🏢 Paradies Lagardere
📍 Richmond