Restaurant And Bar Manager

LEAD Hospitality Group; Atlanta (GA); On-site; USD 55,000 - 75,000; Full time

Job summary

LEAD Hospitality Group is seeking a Restaurant and Bar Manager to lead daily operations in the Atlanta Metropolitan Area. You will supervise staff, manage inventory, control costs, and ensure high-quality service across restaurant and bar teams.

The role emphasizes guest satisfaction, safety compliance, and collaboration with leadership on promotions and service improvements to boost revenue.

Qualifications

• Strong customer service focus and guest-satisfaction mindset.

Responsibilities

• Oversee daily restaurant and bar operations, scheduling, and shifts.

Skills

Customer service

F&B operations

Staff training

Sales skills

Communication

Leadership

POS systems

Budgeting

Inventory control

Health & safety compliance

Education

High school diploma or equivalent

Job description

Company Description

LEAD Hospitality Group is a hospitality company headquartered at 483 Atlanta St SE in Marietta, Georgia, serving the greater Atlanta Metropolitan Area. The group focuses on delivering high-quality food, beverage, and guest experiences across its restaurant and bar operations. Team members join a company rooted in the local community, with opportunities to grow within a dynamic and service-oriented environment. LEAD Hospitality Group emphasizes professional standards, strong operational performance, and a welcoming atmosphere for both guests and staff.

Role Description

The Restaurant and Bar Manager is a full-time, on-site role based in the Atlanta Metropolitan Area. This position oversees daily restaurant and bar operations, including managing staff schedules, supervising shifts, and ensuring consistent, high-quality food and beverage service. The Manager is responsible for monitoring guest satisfaction, resolving issues promptly, and maintaining a clean, safe, and compliant environment. Day-to-day tasks include managing inventory and ordering, controlling costs, supporting sales initiatives, and implementing training and performance standards for front-of-house and bar teams. The Manager also collaborates with leadership on promotions, service improvements, and operational best practices to enhance revenue and guest experience.

Qualifications

• Strong customer service skills with a focus on guest satisfaction and repeat business.
• Knowledge of food & beverage operations, including menus, bar offerings, and service standards.
• Effective communication skills for coordinating with staff, guests, and leadership.
• Experience in staff training, coaching, and performance management.
• Sales skills to drive revenue through upselling, promotions, and local marketing efforts.
• Previous experience in restaurant, bar, or hospitality management preferred.
• Ability to lead diverse teams, handle fast-paced environments, and manage multiple priorities.
• Working knowledge of POS systems, basic budgeting, and inventory control.
• Familiarity with health, safety, and compliance standards in foodservice.
• High school diploma or equivalent required; further education in hospitality or business is a plus.