We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so.
 

As the Restaurant General Manager, you will lead the opening and ongoing operation of our newly reimagined flagship lobby restaurant. This is a unique opportunity to shape the culture, build a high-performing team, and establish a restaurant that becomes a true destination within Atlanta's vibrant dining scene.

You will recruit, mentor, coach, and inspire an enthusiastic service team dedicated to delivering warm, genuine, and memorable hospitality. Working alongside our culinary leadership, you will drive operational excellence, financial performance, and an exceptional guest experience while fostering an environment where team members can thrive.

We are looking for a leader with an entrepreneurial mindset, someone who treats the restaurant as if it were their own. The ideal candidate should be energized by building something exceptional, embracing innovation, and is committed to creating a culture of excellence, accountability, and continuous improvement.

What you have 

·         Minimum five (5) years F&B management

·         Fine dining and wine knowledge a Must

·         Micros and Open Table knowledge preferred.

What you’ll do 

Pre-Opening

·         Actively recruit talented service professionals in conjunction with our Human Resources Team. 

·         Create 60 Day Pre-Opening agenda to include food, beverage, and service training with corresponding certifications, trial/mock services, restaurant and bar set-up, OpenTable set-up, uniform procurement, and beverage menu development.

·         Collaborate with Front of House Food and Beverage Leaders to delegate and assign tasks.

Operational Management

·         Oversee daily operations to ensure high service standards and exceptional guest experience.

·         Create and manage F&B team schedules based on forecasts and budgets; submit as required.

·         Review staffing levels to balance guest service and financial goals.

·         Ensure accurate payroll and maintain consistent attendance.

·         Participate in required meetings and conduct daily shift briefings.

·         Manage purchase orders, invoices, and checkbook accounting.

·         Control costs through inventory checks and portion control.

·         Collaborate with the Executive Chef on menu planning.

Guest Relations

·         Foster a positive environment for guests and team members.

·         Address guest requests, issues, and complaints promptly and courteously.

·         Support staff during peak times and gather guest feedback for improvements.

·         Ensure guest privacy and security by following hotel procedures.

Team Management

·         Train, motivate, and discipline F&B team members according to standards.

·         Promote open communication and a professional work environment.

·         Ensure fair treatment and prioritize team member retention.

·         Conduct performance reviews and annual evaluations.

Compliance and Safety

·         Uphold co