Hospitality Manager, Restaurants

Compass Group•Brookhaven, GA

62d•$70,000 - $80,000•Onsite

About The Position

As a Hospitality Manager, you will lead front-of-house operations across multiple dining venues, delivering exceptional guest experiences through outstanding service, team leadership, and operational excellence. You will oversee restaurant operations, special events, and service teams while fostering a culture of hospitality, ensuring high-end dining experiences, and maintaining strong relationships with guests, residents, clients, and team members. This role partners closely with culinary leadership to deliver elevated dining experiences that exceed expectations.

Requirements

2 years of food service management experience.
Experience in hospitality, restaurant, hotel, country club, luxury senior living, upscale dining, or multi-unit restaurant management experience.
Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
Communication skills both written and verbal.
Financial, budgetary, accounting and computational skills.
Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet.

Nice To Haves

Waited table and catering experience is preferred.
ServSafe Certification is preferred.
Associate’s degree is preferred.

Responsibilities

Oversees daily operations across multiple restaurants, ensuring exceptional guest experiences and consistent service execution.
Manages, coaches, and develops front-of-house team members to deliver consistent, exceptional service.
Engages with residents to build relationships, address feedback, and drive continuous service improvement.
Leads and oversees daily dining room operations, ensuring a high-end, hospitality-driven experience for all residents.
Maintains quality and operational standards through attention to detail, service execution, and a strong floor presence.
Assists with profit and loss and budgeting as it pertains to this account.
Works with the Chef and management team in creating menus and providing top quality food.
Assists in the responsibility for all food service-related activities and be primarily involved in meal services in a seated restaurant setting, including quality improvement, sanitation, infection control and all facility-related activities.
Assists with the rollout of new culinary programs in conjunction with the marketing and culinary team.
Assists with the preparation of quarterly reports for client presentation.
Works with marketing and culinary department to increase sales by innovations and food quality.
Communicates with the culinary department to ensure the food programs reflect the vision of the company.
Performs other duties as assigned.