Restaurant Manager — Dynamic Sports Venue Leader

Delaware North; 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 reimbursement

Friends-and-family discounts

Job summary

Delaware North Sportservice at Truist Park in Atlanta, GA, is seeking a Restaurant Manager to support the Restaurant General Manager in day-to-day operations. You will lead a high-volume team, ensure guest satisfaction, and oversee scheduling, training, and inventory to uphold service standards.

Applicants should have at least 2 years in a restaurant leadership role, with a focus on cost control and P&L awareness. A ServSafe/Food Safety certification is advantageous, and flexibility is required.

Qualifications

• Minimum of 2 years of experience as a Restaurant Manager, Assistant Manager, or similar role in a high-volume establishment.
• Experience managing budgets, cost control, inventory, and understanding P&Ls.
• Certifications: ServSafe, Food Safety Handler, and Training for Intervention Procedures (preferred).

Responsibilities

• Manage all restaurant operations and coordinate across areas to ensure smooth service.
• Train, motivate, and develop team members to maintain high performance and professionalism.
• Maintain guest relations and address concerns promptly and professionally.
• Assist with administrative tasks including ordering, inventory, scheduling, and reporting.
• Monitor POS for price accuracy and transactions; enforce health and safety standards.

Skills

Leadership

Customer service

Interpersonal skills

Financial acumen

Team development

Tools

Word

Outlook

Excel

POS systems

Job description

Delaware North Sportservice at Truist Park in Atlanta, GA, is seeking a Restaurant Manager to support the Restaurant General Manager in day-to-day operations. You will lead a high-volume team, ensure guest satisfaction, and oversee scheduling, training, and inventory to uphold service standards.

Applicants should have at least 2 years in a restaurant leadership role, with a focus on cost control and P&L awareness. A ServSafe/Food Safety certification is advantageous, and flexibility is required.