Restaurant Operations Leader: Guest Experience & Growth

Krg Holdings Llc; Powder Springs (GA); On-site; USD 55,000 - 60,000; Full time

Job summary

KRG Holdings LLC in Powder Springs, GA is seeking a General Manager to oversee day-to-day restaurant operations, enforce policies, and drive profitability while upholding brand culture and guest satisfaction.

This exempt, salaried role will lead a team, manage scheduling and training, and ensure high standards in food quality, safety, and guest service. A typical 50-hour workweek is expected, with evenings and weekends as needed.

Qualifications

• Strong interpersonal relations, communication and organizational skills, leadership, supervisory skills, dependability, maturity

Responsibilities

• Identify and delegate responsibilities to management and staff to ensure objectives are met and service remains excellent.
• Implement and enforce company policies and procedures.
• Provide direction to management team and staff to achieve restaurant goals.
• Review operations and manage staff to identify problems and opportunities for improvement.
• Provide coaching and feedback to employees and assess performance.
• Create a positive guest experience by delivering high levels of service.
• Manage the restaurant to meet standards in food quality, safety, and cleanliness.
• Train and coach staff on customer service principles.
• Follow policies including cash handling and safety.
• Implement new marketing promotions.
• Conduct weekly meetings.
• Identify employee weaknesses and retrain as necessary.
• Handle weekly paperwork, inventory, ordering, scheduling and labor.

Skills

Interpersonal skills

Communication skills

Organizational skills

Leadership

Supervisory skills

Reliability

Night/weekend work

Professional appearance

Travel willingness

Job description

KRG Holdings LLC in Powder Springs, GA is seeking a General Manager to oversee day-to-day restaurant operations, enforce policies, and drive profitability while upholding brand culture and guest satisfaction.

This exempt, salaried role will lead a team, manage scheduling and training, and ensure high standards in food quality, safety, and guest service. A typical 50-hour workweek is expected, with evenings and weekends as needed.