Restaurant General Manager - Lead Teams & Grow Revenue

Fogo de Chão; Dunwoody (GA); On-site; USD 100,000 - 140,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Life Insurance

Short-Term Disability

Voluntary Benefits

Job summary

Fogo de Chão in Dunwoody, GA is seeking a General Manager to lead all aspects of restaurant operations, drive guest satisfaction, and maximize profitability. You will supervise Front of House and Heart of House leaders and collaborate with the Office Assistant to ensure smooth daily performance.

The role requires a blend of operations expertise, people leadership, and a track record of achieving revenue targets in a high-volume churrasco restaurant environment. Occasional travel may be needed.

Qualifications

• 5 years restaurant operations, and 3 years churrasco and churrascaria knowledge preferred.
• High School Diploma or equivalent is required.
• Bachelor’s degree in hotel/restaurant management is desirable.
• Combination of experience and education will be considered.
• Occasional travel required.

Responsibilities

• Advise and oversee Restaurant Leaders (Front of House and Heart of House Managers) and restaurant Office Assistant.
• Attract, develop, and retain restaurant leadership and ensure appropriate staffing levels.
• Partner with Sales Manager to grow group dining sales revenues, events and staffing efficiency.
• Ensure guest satisfaction, brand consistency, safety, and compliance with company policies.

Skills

Restaurant operations

People management

Leadership

Education

Bachelor’s degree in hotel/restaurant management

Job description

Fogo de Chão in Dunwoody, GA is seeking a General Manager to lead all aspects of restaurant operations, drive guest satisfaction, and maximize profitability. You will supervise Front of House and Heart of House leaders and collaborate with the Office Assistant to ensure smooth daily performance.

The role requires a blend of operations expertise, people leadership, and a track record of achieving revenue targets in a high-volume churrasco restaurant environment. Occasional travel may be needed.