Assistant Manager- Panda Express- Denver International Airport- Full Time

Key Responsibilities

- Assist in managing the day-to-day operations of the restaurant by monitoring sales, labor, food costs, inventory, productivity, and overall operational performance to achieve business goals.

- Lead by example through active participation in front-of-house and back-of-house operations, ensuring exceptional guest service and operational excellence during all shifts.

- Supervise, direct, and support team members by assigning duties, monitoring performance, and ensuring all areas of the restaurant are properly staffed, cleaned, organized, and maintained.

- Ensure food quality, product consistency, and presentation standards are met in accordance with company recipes, brand standards, and guest expectations.

- Monitor inventory levels, assist with ordering, receiving, stocking, and controlling food and supply costs while minimizing waste.

- Maintain compliance with all company policies, brand standards, airport regulations, food safety requirements, sanitation standards, and applicable federal, state, and local regulations.

- Monitor and maintain quality assurance, food safety, loss prevention, and operational records, ensuring required documentation is accurate and up to date.

- Recruit, interview, onboard, train, coach, and develop associates to build a high-performing and engaged team.

- Support performance management activities, including coaching, counseling, recognition, performance evaluations, and corrective action processes.

- Foster positive employee relations by addressing workplace concerns, resolving conflicts, and promoting a culture of teamwork, accountability, and respect.

- Ensure adherence to safe food handling procedures, proper hygiene practices, workplace safety standards, and security requirements.

- Assist in maintaining restaurant equipment and facilities by coordinating inspections, preventive maintenance, and repairs as needed.

- Maintain awareness of airport operations, passenger volume trends, and business demands to ensure the restaurant is prepared to meet guest needs efficiently.

- Support restaurant leadership in achieving financial, operational, and guest satisfaction objectives.

- Perform other duties and special projects as assigned.

- The qualifications listed below are representative of those required to successfully perform the essential duties and responsibilities of this position.

Education & Experience

- High school diploma or equivalent required.

- Completion of a technical school program, culinary program, restaurant management program, or company-sponsored leadership training is highly preferred.

- Minimum of three (3) years of restaurant, food service, or hospitality experience required.

- Minimum of two (2) years of supervisory, lead, or management experience in a restaurant or food service environment required.

- Demonstrated experience in team leadership, employee development, inventory management, cost control, and guest service.

- Strong knowledge of food safety, sanitation, and applicable regulatory requirements.

- Ability to work in a fast-paced environment while effectively managing multiple priorities and operational demands.

Knowledge, Skills & Abilities

- Strong verbal and written communication skills with the ability to effectively interact with associates, guests, vendors, and business partners.

- Proficiency in Microsoft Office applications, including Word, Excel, and PowerPoint, with the ability to prepare reports, spreadsheets, presentations, and other business documents.

- Ability to manage multiple priorities and work effectively in a fast-paced, high-volume environment.

- Strong organizational skills with exceptional attention to detail and follow-through.

- Demonstrated analytical, problem-solving, and decision-making abilities with the capacity to resolve issues and drive results.

- Strong interpersonal, team-building, and leadership skills with the ability to motivate, coach, and develop associates.

- Knowledge of restaurant operations, including food safety, sanitation, labor management, inventory control, and guest service standards.

- Ability to interpret and analyze sales reports, operational metrics, and Profit & Loss (P&L) statements to support business objectives.

- Ability to lead by example and foster a positive, inclusive, and high-performing work environment.

- Excellent customer service skills with the ability to effectively handle guest concerns and maintain positive relationships.

- Ability to obtain and maintain required certifications, including ServSafe Food Protection Manager and alcohol awareness certifications, as applicable.

- Ability to adapt to changing business needs and maintain operational excellence while meeting company, brand, and regulatory requirements.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

- Frequently stand, walk, bend, reach, twist, and perform repetitive hand and arm movements throughout the workday.

- Regularly lift, carry, push, pull, and move items weighing up to 50 pounds.

- Occasionally stoop, kneel, crouch, crawl, climb, and work in confined spaces.

- Frequently use hands and fingers to handle, grasp, and operate kitchen equipment, tools, and supplies.

- Maintain the ability to communicate effectively and observe details in a fast-paced restaurant environment.

- Occasionally taste and smell food products to ensure quality and consistency standards are met.

- Work in varying temperatures, including exposure to heat, steam, cold storage areas, and kitchen equipment.

- Ability to work extended shifts, including nights, weekends, holidays, and peak business periods as needed.