Manager

Landed; Fayetteville (GA); On-site; USD 65,000 - 90,000; Full time

Job summary

ITL Group is seeking a Manager to support the General Manager in daily restaurant operations, financial performance, staff leadership, and guest experience. The AGM steps in during GM absence and helps ensure operational consistency and development of the team.

Leadership qualities include hospitality-first mindset, integrity, and teamwork. The role requires managing labor, costs, and guest satisfaction while upholding company standards across FOH & BOH.

Qualifications

• Minimum 5 years of full-service restaurant experience.
• Management experience required.
• Strong operational and financial understanding.
• Food Safety certification required.
• High school diploma required; hospitality education preferred.

Responsibilities

• Oversee restaurant operations and service periods.
• Support budgeting, forecasting, and cost controls.
• Assist with recruiting, onboarding, and training of staff.
• Ensure consistent guest satisfaction and brand standards.

Skills

Team leadership

Financial management

Operational excellence

Guest experience

Communication

Adaptability

Education

High school diploma

Hospitality education (preferred)

Job description

ITL GROUP – MANAGER – RESTAURANT JOB DESCRIPTION

About ITL Group

ITL Group is a hospitality company rooted in chef-driven concepts, thoughtful beverage programs, and genuine guest connection. Our restaurants combine culinary excellence with polished, welcoming service to create memorable dining experiences. Founded in the Town at Trilith, ITL Group operates within a creative, community-focused environment adjacent to Trilith Studios. ITL Group is committed to professionalism, accountability, inclusion, and continuous improvement across all operations.

Position Summary

The Manager supports the General Manager in overseeing daily restaurant operations, financial performance, staff leadership, and guest experience, including but not limited to these areas. The AGM assumes General Manager responsibilities in their absence and plays a key role in operational consistency, team development, and execution of company standards.

“At ITL Group, great leaders don’t just manage operations— they build teams, develop people, and create experiences that guests remember.”

ITL GROUP – LEADERSHIP & MANAGEMENT QUALITIES

At ITL Group, leadership is defined not just by results, but by how those results are achieved. All managers and chefs are expected to embody the following qualities, ensuring alignment with our values of hospitality first, integrity and respect, consistency, growth, teamwork.

Ownership & Accountability

• Takes full responsibility for results—financial, operational, and cultural
• Holds self and team accountable to standards without exception
• Addresses issues directly, promptly, and professionally
• Follows through on commitments and communicates outcomes

Leadership Through Example

• Sets the tone for professionalism, work ethic, and integrity
• Demonstrates standards in real time—on the floor and in the kitchen
• Maintains composure under pressure and leads with confidence
• Models the behavior expected from the team

Emotional Intelligence & Self-Awareness

• Seeks to understand before reacting
• Accepts feedback openly and adjusts behavior when needed
• Recognizes that team perception matters and actively works to improve it
• Communicates with clarity, respect, and intention

Team Development & Culture Building

• Actively coaches, mentors, and develops team members
• Creates an environment of trust, respect, and inclusion
• Identifies talent and builds future leaders
• Addresses toxic behaviors immediately to protect the culture

Communication & Alignment

• Ensures clear, consistent communication across FOH and BOH
• Aligns expectations before execution—no surprises for the team
• Shares information proactively with leadership and staff
• Encourages open dialogue and collaboration across departments

Guest-Centric Mindset

• Prioritizes the guest experience in every decision
• Teaches teams how to read and adapt to different guests
• Ensures service and culinary execution align with brand standards
• Personally engages with guests to build relationships and gather feedback

Operational Excellence & Consistency

• Upholds systems, standards, and procedures without compromise
• Balances consistency with the ability to adapt when appropriate
• Ensures execution matches the vision—every shift, every plate, every interaction
• Drives continuous improvement in all areas of the operation

Business Insight

• Understands how decisions impact profitability and performance
• Manages labor, cost controls, and productivity effectively
• Uses data and reporting to guide decisions
• Thinks like an owner when evaluating opportunities and challenges

Adaptability & Problem Solving

• Stays solution-oriented in high-pressure situations
• Adjusts approach based on business needs and guest flow
• Anticipates challenges and acts proactively
• Embraces change and leads others through it

Integrity & Professional Standards

• Operates with honesty, transparency, and fairness
• Enforces policies consistently and appropriately
• Maintains a high level of personal and professional discipline
• Protects the brand, the team, and the guest experience at all times

Collaboration Between FOH & BOH Leadership

• Works as a unified leadership team—no silos
• Aligns on expectations for service, pacing, and execution
• Supports each other’s teams to achieve shared goals
• Resolves conflicts professionally and privately

Commitment to Continuous Improvement

• Constantly looks for ways to improve systems, people, and performance
• Seeks feedback from guests, peers, and leadership
• Invests in training, education, and personal growth
• Drives a culture where learning never stops

Professional Standards & Dress Code

All managers must comply with all applicable sanitation, health, alcohol service, and personal hygiene standards. This role is responsible for the appropriate use of restaurant supplies and equipment to minimize loss, waste, and inefficiency.

Professional Appearance:

• Business casual or professional attire
• Nice dark jeans permitted for all genders, provided they are not faded, distressed, or ripped
• Dress slacks acceptable
• Clean, polished, closed-toe, non-skid shoes with heel closure required
• No flip-flops or open-back shoes
• No strapless tops, spaghetti straps, short skirts, or bare midriffs
• Clothing must be clean, neat, and appropriate to a professional restaurant environment

Core Responsibilities

Operations

• Support oversight of all restaurant operations and service periods
• Ensure compliance with health, safety, labor, and alcohol regulations
• Conduct operational walkthroughs and inspections
• Assist with implementation of policies, procedures, and systems

Financial Management

• Support labor management, scheduling, and cost controls
• Assist with inventory management and purchasing
• Review sales reports and operational metrics
• Assist with budgeting and forecasting

Staffing & Leadership

• Assist with recruiting, hiring, onboarding, and training
• Conduct coaching and performance feedback
• Support disciplinary actions and documentation
• Maintain a respectful, inclusive workplace environment

Guest Experience

• Ensure consistent guest satisfaction
• Address escalated guest issues
• Support events, marketing initiatives, and community engagement

Qualifications

• Minimum 5 years of full-service restaurant experience
• Management experience required
• Strong operational and financial understanding
• Food Safety certification required
• High school diploma required; hospitality education preferred

Physical & Scheduling Requirements

• Ability to stand and walk for extended periods
• Ability to lift up to 50 pounds
• Ability to perform repetitive physical tasks
• Flexible availability including nights, weekends, and holidays

Scheduling expectation: This is a full-time leadership role averaging 55 hours per week, based on business needs.

Additional Expectations

At ITL Group, all leaders wear multiple hats. The Manager may be required to assist in areas outside this job description as business needs evolve, supporting the success of the team and the guest experience.