Restaurant Manager

Delaware North at Truist Park; Atlanta (GA); On-site; USD 46,000 - 62,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with company match

Annual performance bonus

Paid vacation and holidays

Paid parental bonding leave

Tuition/career cert reimbursement

Friends-and-family discounts

Job summary

Delaware North Sportservice is hiring a Restaurant Manager for Truist Park in Atlanta, GA. You will support the Restaurant General Manager in daily operations and lead a team to deliver exceptional guest experiences.

The role requires a dedicated leader with a focus on customer service, team development, and maintaining high standards of service in a fast-paced venue.

Qualifications

• Minimum 2 years in restaurant management or similar role with budgets, cost control, and inventory.
• Strong leadership and interpersonal skills to motivate teams.
• Knowledge of food and beverage service standards and health regulations.

Responsibilities

• Manage all restaurant operations and coordinate across all areas.
• Train, motivate, and develop team members for high performance.
• Maintain guest relations and high service standards; address concerns promptly.
• Assist with ordering, inventory, scheduling, and reporting.
• Monitor POS system for errors and price variations; ensure accuracy.
• Enforce health, safety, and sanitation standards per regulations.

Skills

Leadership

Customer service

Team development

Budgeting

P&L awareness

Health & safety

Staff training

Tools

POS systems

Excel

Word/Outlook

Job description

The opportunity

Delaware North Sportservice is hiring a Restaurant Manager to join our team at Truist Park in Atlanta, Georgia. As a Restaurant Manager, you will be responsible for supporting the Restaurant General Manager in the day-to-day running of restaurant operations. This role requires a dedicated leader who can inspire our team, elevate guest experiences, and uphold our high standards of service. If you are a motivated professional with a strong commitment to customer service, team development, and creating a positive and dynamic work environment, we encourage you to apply.

Pay

Minimum – Anticipated Maximum Base Salary: $46,100 – $62,200 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/.

What we offer

At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer:

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

What will you do?

• Manage all restaurant operations, ensuring smooth coordination across all areas of the restaurant
• Train, motivate, and develop team members to maintain high performance and professionalism
• Maintain positive guest relations and high standards of service, addressing concerns and complaints in a timely and professional manner
• Assist with administrative tasks including ordering, inventory, scheduling, and operational reporting
• Continuously monitor the point-of-sale system, checking for errors, price variations, and accuracy
• Monitor and enforce health, safety, and sanitation standards in compliance with regulations

More about you

• Minimum of 2 years of experience as a Restaurant Manager, Assistant Manager, or similar role, preferably in a high-volume establishment, with experience managing budgets, cost control, inventory, and an understanding of P and L’s
• Strong leadership and interpersonal skills, with the ability to foster teamwork and motivate team members
• Knowledge of food and beverage service standards, health regulations, and safety procedures
• Financial acumen and proficient computer skills, including Word, Outlook, Excel, and point-of-sale systems
• Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications
• Capacity to work a flexible schedule to accommodate business levels

Source: Hospitality Online