Atlanta General Manager

New Realm Brewing; Atlanta (GA); On-site; USD 60,000 - 80,000; Full time

Job summary

New Realm Brewing in Atlanta is seeking an Assistant General Manager to lead operations in a bustling restaurant environment. Responsibilities include managing staff, overseeing financial performance, and ensuring compliance with regulations. Ideal candidates will have extensive food and beverage management experience and a strong focus on customer service. Join a vibrant, energetic team committed to excellence.

Benefits

Excellent compensation

Bonus opportunities

Health, dental and vision insurance

Qualifications

• 5-10 years management experience in food and beverage.
• High volume experience of 5 million in annual sales.
• Certifications required for compliance (food safety, alcohol awareness).

Responsibilities

• Supervises daily shift operations and ensures compliance with restaurant policies.
• Coordinates and ensures the live music and public events programs.
• Monitors actual and projected sales and identifies revenue opportunities.

Skills

Decision-making

Problem-solving

Financial management

Customer relations

Communication

Education

High School Diploma

Bachelor’s Degree

Hospitality management degree

Job description

Good Food, Great Beer, and now we have Spirits! Come join our energetic team at our Atlanta Location!

Do you want to work in a fast-paced, customer-focused environment? Can you remain calm and adaptable under pressure? Can you maintain attention to detail when in a hectic environment? If yes, New Realm Brewing Co. wants you to help lead and coach our staff as an Assistant General Manager! We are perfection-seeking in all that we do, but we adhere to a “work-hard, play-hard” ethos and are committed to work-life balance.

Role Overview:

We are searching for an experienced General Manager for our Atlanta area

The restaurant includes a 2,000 k sq. ft full service kitchen, multiple event spaces and a traditional German beer garden that overlooks the Atlanta Beltline, has the best roof top bar in the city, features live music daily, hosts large concerts,

This position has responsibility for all food and beverage operations, all live music booking, and requires extensive experience managing a large staff (>100) in a complex environment. Experience with and a passion for special events and programing is a must.

This individual must embody unwavering core values, be customer centric and focused on maximizing FOH and BOH financial performance.

Excellent compensation, bonus, health, dental and vision insurance.

Duties and Responsibilities:

Duties will include, but are not limited to:

• Performs all duties of restaurant associates and related departments as necessary.
• Coordinates, books, and ensures NRB live music and public events program adheres to each years strategic plan.
• Supervises daily shift operations and ensures compliance with all restaurant policies, standards and procedures.
• Opens and/or closes restaurant shifts and ensures completion of assigned shift checklist and other duties.
• Meets and greets guests and sets and exemplary example of guest service.
• Assists servers and hosts on the floor with guests during meal periods and high demand times.
• Programs daily menu specials and changes in the point of sale system.
• Assists with developing menus and promotions.
• Runs and interprets department reports as necessary.
• Ensures staff understands local, state and Federal beer laws; monitors alcohol beverage service in compliance with local laws.
• Assists with the scheduling and service of all bookings of restaurant parties at on-site hospitality suites.
• Conducts pre-meal briefings with the Chef and Restaurant Managers to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Communicates areas in need of attention to staff and follows up to ensure follow through and attention to detail.
• Operates all department equipment as necessary and reports malfunctions.
• Purchases appropriate supplies and manages inventories according to budget.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Develops restaurant cleaning schedules for associates; ensures associates follow cleaning schedules and keep their work areas clean and sanitary.
• Maintains mandated food handling and sanitation standards.
• Ensures all associates have proper supplies, equipment and uniforms.
• Helps train associates in safety procedures and supervises their ability to execute departmental emergency procedures.
• Participates as needed in the investigation of associate and guest accidents.
• Understands and complies with loss prevention policies and procedures.
  
  
  

Sales and Revenue Management

• Supports and assists with new concepts development and promotions for the restaurant outlets.
• Supervises associate incentive programs for upselling and marketing promotions.
• Conducts weekly sales strategy forecast meeting to anticipate service and staffing needs.
• Monitors actual and projected sales on a daily basis. Reviews meal period covers, room capture ratios and average check to ensure revenue goals are met or exceeded. Identifies and addresses opportunities as needed.
• Provides feedback on menu sales trends to Restaurant Managers and Chef.
  
  
  

Financial Management

• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance. Manages payroll administration.
• Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
• Implements and monitors effective asset management practices including; cash handling, fraud prevention, inventory control
• Understands the impact of restaurant’s operation on the overall brewery’s financial goals and objectives and manages to achieve or exceed budgeted goals.
  
  
  

Other

• Performs other duties as assigned to meet business needs.
  
  
  

Education and Experience:

• Must have at least 5-10years management in food and beverage
• Must have high volume experience of 5 million in annual sales
• High School Diploma or equivalent required; Bachelor’s Degree preferred.
• Hospitality management degree beneficial.
• Certifications as required to comply with local, state and health codes, i.e., food safety and alcohol awareness.
  
  
  

Skills and Abilities:

• Must be literate and able to communicate in English when dealing with staff and guests.
• Ability to follow directions and keep accurate written and computer records
• Ability to operate standard office machines, such as telephones and computers
• High level of knowledge of restaurant operational procedures
• Understanding of Restaurant and Bar/Lounge department procedures
• Knowledge of basic sanitation requirements and food handling safety standards
• Effective decision-making skills
• Effective problem-solving skills
• Financial management skills e.g., ability to understand P&L statements, manage operating budgets, forecasting and scheduling
• Strong customer and associate relation skills
• Knowledge of overall operations as they relate to restaurants
• Effective influence skills
• Ability to effectively manage labor productivity
• Good presentation and platform skills
• Good communication skills (verbal, listening, writing)
• Strong organization skills
• Effective conflict management skills
• Effective change management skills
• Good training/facilitator skills
• Knowledge of purchasing, inventory controls, supplies and equipment
• Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA)