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Restaurant Manager
Fifth Group Restaurants
International Tower, Peachtree Center, 229 W Peachtree St NW #600, Atlanta, GA 30303, USA
Fifth Group Restaurants hiring Restaurant Manager in Atlanta, GA

Fifth Group Restaurants hiring Restaurant Manager in Atlanta, GA

Fifth Group RestaurantsMore Info

Full Time • Salary ($55k - $65k)
Expired: Oct 9, 2022

Sorry, this job expired on Oct 9, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details

You: Are a passionate leader in restaurant operations. You have expereince in a management role in an upscale, high-volume, full-service restaurant. You are looking to hone your craft and grow your career with an innovative and employee-centric restaurant group with a stellar reputation in the community.

The Restaurant: South City Kitchen Vinings gives Southern food a modern, upscale spin in a warm setting perfect for gathering with friends and family. South City signatures like buttermilk fried chicken and creamy banana pudding share the spotlight with seasonal dishes served exclusively in Vinings, an extensive beer selection, and adventurous wine and cocktail lists. 

The primary responsibilities of the Restaurant Manager are the flawless execution of shifts, accomplishing the established goals and objectives of the restaurant, and to be accountable for assigned Areas of Responsibility (AORs). The Restaurant Manager must be passionate about the business of restaurants and have the desire to obtain a high level of skill and knowledge in food, wine and service execution. He/she must balance daily operations, management of people and product, administrative duties and the consistent use of systems.

The Manager is a role filled by a person who comprehends, believes in, works and manages from the purpose, mission and values outlined in Fifth Group Restaurants vision statement and is trusted to make decisions with the long- term success of the company in mind.

The Restaurant Manager is responsible for all of the following areas:

People/Staffing: We value learning and growing. We are inspired by and foster creativity.

  • Holds hourly staff accountable through timely consistent feedback and coaching via “Ongoing Training Meetings (OTM’s) and following all disciplinary guidelines and protocol.
  • Responsible for staff education, menu meeting execution, including the following topics: FGR’s Purpose, Mission, Values, 14 elements of Connected Service, professionalism, appearance, and guest satisfaction.
  • Executes the new hire training and ongoing training follow-up, in a consistent and timely manner.
  • Abides by and enforces all Fifth Group Policies & Procedures for managers and hourly staff.
  • Responsible for maintaining proper staffing levels throughout all the shifts you are on duty.

Financial, Legal and Administrative: We are committed to profitability.

  • Follows all disciplinary guidelines and protocol.
  • Develops and demonstrates an understanding of the P&L statement specifically; budgets vs. actuals and how they contribute to PAC by preparing for and actively participating in P&L meetings and reporting on assigned AOR’s.
  • Accountable for cash handling including: opening and closing bank drawer reconciliation, bank deposits & change orders, check writing and reconciliation.
  • Supervises/communicates with hourly staff and management to achieve budgeted costs with regard to all COS categories including labor, food, beverage and controllables.
  • Consistently maintains and utilizes all unit forms including: server check outs, tip-outs, petty cash count forms, paid outs & audit sheets, menu and item updating in Aloha.
  • Adheres to all large party planning protocol (Open Table SOP’s, use of BEO and Caterease communication, menu printing, etc.).

Operations: We demand quality.

  • Properly plans shifts to include timely petty cash audit, menu meeting planning, and floor coverage.
  • Operates a clean/well maintained floor shift while holding the staff accountable for completing the following responsibilities; opening and closing duties, duration duties, daily cleaning projects
  • Completes management floor coverage insuring smooth shift operations and maximum guest satisfaction
  • Is proactive in ensuring any guest complaints or frustrations are immediately turned into guest recovery.
  • Functions in the role of expediter, as needed.
  • Develops guest relationships via table visits and recognition of regular guests, and following loyalty program protocols.
  • Monitors, manages and educates staff on the following: workplace safety, back door security, facility cleanliness
  • Communicates professionally/proactively with the kitchen and FOH staff on; freshness of product, portion size and plate presentation, 86 items & par levels, ticket times, food running, business volume, large parties
  • Demonstrates ability to work all FOH positions including, SS, Greet, Server & BT
  • Executes FOH shifts by maintaining service levels based on the “14 Elements of the Connected Service”
  • Develops, updates and posts opening, closing and duration duties and daily cleaning projects.
  • Follows up on all front of the house repair and maintenance issues, in a consistent and timely manner
  • Consistently/accurately receives and stocks all FOH supplies, making sure unit receives and is properly billed for only the product ordered

Management of the Team: We believe in success and generosity. We insist on integrity and respect.

  • Executes all time management tools on a consistent basis including period priorities, weekly master scheduling and timely meeting preparation and execution
  • Thorough comprehension of unit objectives and strategies as outlined in Unit Quarterly Priorities (UQP’s).
  • Timely/accurate writing of daily, weekly, monthly and quarterly priorities while achieving all personal goals at a completion rate of 80% of better
  • Develops ability to target problem areas, create and implement solutions and attain targets
  • Responsible for providing leadership and being a role model for your fellow managers and all staff members
  • Expected to have honest, open communication with staff, managers and owners
  • Sets exemplary standard of self accountability and timeliness / punctuality

FOH Areas of Responsibility (AOR’s): Every member of the management team will manage an assigned department and regularly direct the work of at least two individuals. The following list includes examples of tasks and roles that will be distributed amongst the management teams. These may be ongoing or rotating depending on staffing needs and restaurant specifications.

  • Responsibility for managing new hire training for servers, support servers, greeters, and bartenders, including:
    • Writing training schedules and coordinating with other appropriate managers
    • Schedules orientations and ensures attendance
    • Orders and assembles all required training materials/binders
    • Ensures all seven major touch points of each FOH training program are executed successfully
    • Schedules and executes quarterly training meetings
  • All server, support server and greeter schedule writing, budgeting and meeting of labor cost objectives and reports on such in manager meetings.
  • Ensures all server, support server and greeter evaluations are completed in a timely manner.
  • Shopper Report follow up with appropriate servers and greeters.
  • Manages any guest recognition programs within the restaurant.
  • Manages uniform inventory including ordering, keeping appropriate par levels, expensing and Period end inventory.
  • Communicates all needed “China/Glassware/Silver” controllables to BOH Production Sous to be ordered and is responsible for meeting that specific category’s cost objective, as well as accurately maintains the declining Controllables budget for the China/Glassware/Silver category and reports on them in manager meeting.
  • Beverage inventory management including timely, accurate ordering and receiving of all beverage products to ensure no 86’d items as well as revisions and printing of all beverage menus.
  • Maintenance and upkeep of Aloha and Menulink beverage related items, including monitoring changing costs, inputting or accepting EDI invoices and following up on all credits.
  • Period end beverage inventory and meeting beverage cost objectives including all FGR Period ending administrative requirements related to beverage inventory as well as reporting on all beverage cost related topics in manager meetings.
  • Timely beverage menu changes in accordance with the restaurants concept while following all FGR administrative SOP’s associated with changing beverage menus and their content.
  • Bartender and bar back schedule writing and meeting labor cost objectives as well as reporting on bar labor topics in manager meetings.
  • Schedule and execute quarterly bar training meetings.
  • Ensuring all bartender and bar back evaluations are completed in a timely manner.
  • Develops, as needed, implements and manages bar cleaning programs (daily/weekly/monthly cleaning schedules, White Glove, Steritech), as well as all Health Department standards related to the bar ensuring the bar meets established metrics on all inspections.
  • Bar cleanliness including all areas on White Glove, Steritech and Health Department inspections.
  • All aspects of ongoing FOH staff beverage training and product knowledge
  • Manages all aspects related to FGR’s candidate tracking system (My Staffing Pro) and hiring process including the following:
  • Opens all requisitions for all FOH and BOH open positions
  • Read all resumes to identify qualified candidates for interviewing for FOH and BOH…BOH candidates are then forwarded to BOH Staff Sous and   Executive Chef
  • Schedule all FOH interviews and coordinate with candidate and available manager
  • Do all FOH and BOH reference checks.
  • On boarding for all FOH and BOH new hires to include completion of e-verify (I-9, CARCO) set up all FOH and BOH new hires with job code and pay rate in Aloha and NBO, ensure all required documents are signed, etc.
  • Manages all FOH and BOH staff files are set up including uniform payroll deduction forms, application and staff information form.
  • Brings all staffing needs and status topics to manager meeting
Requirements
  • Commitment to embodying FGR values
  • At least three years of restaurant management experience
  • Proven track record of meeting sales/cost targets, personal goals and developing managers
  • Adept in Microsoft Office Suite: Word, Excel and Outlook
  • Solid understanding of P&L concepts, reporting and troubleshooting.
  • Leadership, Coaching and Teaching abilities
  • Excellent communication skills (oral, written, and listening skills)
  • Passion for both guest service, employee engagement and the restaurant business
  • Proactive problem-solving abilities
  • Ability to work days, nights, weekends and holidays

Physical Requirements

  • Constant standing and walking
  • Occasional stooping, kneeling and crawling
  • Occasional ascending or descending of ladders, stairs and/or ramps
  • Must be able to stand and exert well-paced mobility for up to 8 hours per shift
  • Frequent, continual, intermittent flexing and rotation of the spine, elbows and wrists
  • Must be able to lift up to 15 lbs on a regular and continuing basis
  • Occasional pushing, pulling, lifting or carrying up to 50 lbs, i.e. case of wine, full ice buckets, etc
  • Must be able to listen and speak, for both guest and team member interaction
  • Constant use of POS/Computer systems
  • Requires manual dexterity to use and operate all necessary equipment

Compensation Details

Compensation: Salary ($55,000.00 - $65,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts


View Job Description

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Restaurant Group

Part of Fifth Group Restaurants

(404) 815-4700

Fifth Group Restaurants is more than just a company. We serve delicious food and wine, and offer genuinely warm service in inviting atmospheres. We are also a true source of pleasure and joy for those who dine with us and a supporter of our communities. Above all, we are a special group of people: employees, guests, families and friends.
With this passion comes responsibility. That is why we have written this vision statement made up of our mission, purpose and core values; the ideas set forth here are to guide our attitude and all of our actions at work and, for many, in our personal lives.
PURPOSE
To passionately move people, and provide the opportunity to experience joy.
MISSION
To lead Atlanta’s hospitality industry while significantly impacting our city’s dining reputation.

Offering our guests great places to dine and providing our employees great places to work: this combination of commitments keeps Fifth Group Restaurants at the top of Atlanta’s hospitality industry. We thrive with a leadership team united by a love of food and deep respect for extraordinary hospitality.

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