General Manager

Electric Hospitality Co.; Atlanta (GA); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Competitive Pay

Employee Discounts on Food and Bevar

Referral Bonus Program

Medical, Dental, and Vision Plans

401(k) Retirement Plan

Supportive and Dynamic Work Enviornmen

Job summary

Electric Hospitality is seeking a General Manager for our Atlanta, GA operations. Lead front- and back-of-house teams, drive guest satisfaction, and manage budgets and P&L to achieve financial targets.

The GM will recruit, onboard, train, and develop staff, ensure health/safety compliance, and collaborate with the culinary team to optimize inventory and service quality across shifts.

Qualifications

• Strong knowledge of front- and back-of-house operations.
• Ability to manage costs and labor systems for profitability.
• Strong communication and leadership skills.
• Comfort working with budgets, payroll, revenue, and forecasting.
• Ability to lead large groups of people.
• Willingness to work flexible hours, including evenings, weekends, and holidays.

Responsibilities

• Oversee all restaurant operations including staffing, onboarding, scheduling, training, and team development.
• Foster a positive team environment to enhance guest experience.
• Ensure health/sanitation compliance with local standards.
• Recruit, interview, and hire team members aligned with company values.
• Onboard, train, and develop staff; delegate tasks for smooth shifts.
• Provide coaching, feedback, and performance reviews; implement development plans.
• Communicate goals in team meetings and recognize positive contributions.
• Enforce personnel policies, labor laws, and safety procedures.
• Monitor guest and employee satisfaction and drive improvements.
• Maintain product quality, cleanliness, maintenance, and security.
• Aim to increase comparable sales and meet budgets.
• Control costs of goods, variances, and inventories.
• Create schedules balancing financial responsibility with guest experience.
• Oversee cash handling, deposits, and financial integrity.
• Coordinate with Chef on weekly inventory and food orders.
• Review monthly P&L and implement improvement plans.

Skills

Operations leadership

Budgeting & forecasting

Staff management

Communication

Cost control

Flexible hours

Job description

General Manager

Electric Hospitality Atlanta, Georgia, United States

About this position

About Electric Hospitality:

Electric Hospitality is an innovative, Atlanta-based restaurant group and catering enterprise founded by acclaimed entrepreneur Michael Lennox. Celebrated for award-winning concepts such as Ladybird Grove & Mess Hall , Muchacho, Ranger Station, Electric Events , and the Eastside Swim & Social Club , our mission is to bring joy to our world by creating and sharing Electric Experiences with our guests, teams, and communities. What does this mean? We simply believe that a life well lived is one where you share impossibly good times with others on a regular basis. We create environments for ultimate enjoyment. We create spaces where positive energy, creativity, culture, and community intersect. Join our team and be part of something special!

Position Summary:

The general manager is accountable for all aspects of the restaurant, including, but not limited to, recruiting, hiring, onboarding, scheduling, training, team member experience, staff performance, marketing, purchasing, customer satisfaction and experience, and financial performance.

Key Responsibilities:

• M anage team members, holding them accountable for professionalism and performance that meets or exceeds company standards.
• Foster a positive and collaborative team environment that enhances the overall guest experience.
• Ensure compliance with health and sanitation standards as outlined by the Fulton County Health Department to maintain the health and safety of staff and guests.
• Recruit, interview, and hire team members who represent our core values and culture.
• Properly onboard, train, and develop team members.
• Delegate tasks to the team to run great shifts, provide support and coaching as needed.
• Provide coaching and counseling as needed.
• Provide effective and open communication on goals during team meetings; recognize positive contributions.
• Provide ongoing, daily feedback to team and deliver timely and thorough performance appraisals and effective development plans based on defined goals and objectives for the restaurant.
• Educate team on and enforce all appropriate personnel policies, labor laws, and security and safety procedures.
• Measure guest and employee satisfaction and execute plans to improve both satisfaction and loyalty if necessary.
• Ensure product quality, restaurant cleanliness, maintenance, and security standards are met.
• Increase comparable sales and deliver budgeted sales each period.
• Control cost of goods, variances, and inventories within the restaurant.
• Create employee schedules that maintain financial responsibility and ensure an exceptional guest experience.
• Ensure proper cash handling and deposit procedures are followed.
• Partner with Chef to complete weekly inventory and food orders to ensure proper levels of products are available and ready for each shift.
• Review monthly profit and loss statements identifying a plan to correct any areas needed for improvement.

Qualifications/Skills:

• Strong knowledge of front- and back-of-house operations, including food, beverages, staff supervision, inventory, and food safety
• Strong understanding of cost and labor systems that lead to restaurant profitability
• Strong communication and leadership skills
• Comfort working with budgets, payroll, revenue, and forecasting
• Ability to lead big groups of people
• Willingness to work flexible hours, including evenings, weekends, and holidays.

Essential Physical Functions:

• Ability to stand/walk for 8-10 hours per day.
• Must be able to lift and carry up to 30 lbs.
• Will frequently stand, walk, reach, feel, bend, stoop, carry, finely manipulate and key in data.
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Must be able to tolerate higher levels of noise from music and customer traffic.
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, and soy.
• Report to work in a complete required uniform.
• Maintain a well-manicured appearance and persona that reflects the restaurant's image.
• Meet personal schedule requirements punctually.
• Be courteous, friendly, and pleasant.
• Competitive Pay
• Employee Discounts on Food and Beverages
• Referral Bonus Program
• Medical, Dental, and Vision Plans
• 401(k) Retirement Plan
• Supportive and Dynamic Work Environment